How to Make Jellies, Jams, and Preserves at Home

How to Make Jellies, Jams, and Preserves at Home
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Specification

Originally published in 1977 by the U.S. Dept. of Agriculture, this book tells how to make various kinds of homemade jellies, jams, conserves, marmalades and preserves, with and without added pectin. A number of easy-to-follow recipes are included.

Contents Covered:

  • Four Essential Ingredients
    • Fruit
    • Pectin
    • Acid
    • Sugar
  • Equipment and Containers
  • Making and Storing Jellied Fruit Products
    • Tips on Jellied Fruit Products
    • Filling and Sealing Containers
    • Storing Jellied Fruit Products
  • Jellies
    • To Prepare Fruit
    • To Extract Juice
    • To Make Jelly
    • To Test for Pectin in Fruit Juice
    • To Test for Doneness
  • Jams
    • With Added Pectin
    • Without Added Pectin
  • Conserves, Marmalades, Preserves
    • With Added Pectin
    • Without Added Pectin
  • Questions and Answers
  • Index
Format: PDF Digital Reprint, e-Facsimile
No. of Pages: 36
Page Size: A4 (210mm × 297mm)
Download Size: 21.9 MB
Product Code HOWPLOAD86
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