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
- 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 |
