Modern methods of canning and jelly making have simplified and shortened preserving processes. Originally published in the 1910s, this book presents the general methods and a great number of tested recipes for canning, preserving, and jelly making, and it is submitted to housekeepers everywhere with the hope that they will find it a thoroughly reliable and trustworthy guide to successful methods of utilizing fruits and vegetables that would otherwise go to waste.
Contents Covered:
- Preface
- Matters Preliminary
- Value of Fruit in the Dietary
- Effects of Cooking Fruit with Sugar
- Value of Vegetables as Food
- Broths and Meats
- Why Fruit, Vegetables, and other Foods Spoil
- Preserves, Conserves, Marmalades, Butters, Jellies
- Jelly
- Pectin
- Canned Foods
- Utensils Needed for Canning and Preserving
- Jars, Covers, and Rubber Rings
- Wire Basket, Puree Sieve, Colander, Funnel, etc.
- Jelly Bags and "Extractions"
- Funnel, Ladle, Skimmer, and Pitcher
- Scales and Measures
- French Knives
- Rack for Wash-Boiler
- Selection and Preparation of Fruit for Preserves, etc.
- Apples, Pears and Quinces
- Plums
- Peaches and Tomatoes
- Berries, Currants, and Small Fruits
- Selection and Preparation of Vegetables for Canning
- Canning and Recipes for Canning
- Methods of Canning
- Canning with a Saucepan
- Canning with a Wash-Boiler, Steam Cooker, or Canner
- Time of Cooking Vegetables
- Points to Remember in Canning
- Recipes for Canned Foods
- General Rule and Recipes for Preserves, Jams, Marmalades, and Butters
- Jelly Making and Recipes for Jelly
- Pickle Making and Recipes for Pickles
- Miscellaneous Recipes
- Index
Format: | PDF Digital Reprint, e-Facsimile |
No. of Pages: | 204 |
Page Size: | B5 (176mm × 250mm) |
Download Size: | 9.9 MB |