Canned Fruit, Preserves, and Jellies: Household Methods of Preparation

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Maria Parloa

CANNING AND PRESERVING FRUIT.

INTRODUCTION.

FRESH AND PRESERVED FRUIT FOR THE MARKET.

PRINCIPLES OF CANNING AND PRESERVING.

UTENSILS NEEDED FOR CANNING AND PRESERVING.

SELECTION AND PREPARATION OF THE FRUIT.

MAKING SIRUP FOR USE IN CANNING AND PRESERVING.

CANNING FRUIT.

CANNED FRUIT COOKED IN THE OVEN.

CANNED FRUIT COOKED IN A WATER BATH.

PRESERVING FRUIT.

METHODS OF MAKING JELLY.

CANNED OR BOTTLED FRUIT JUICES.

FOOTNOTES:

Transcriber's Note:

U. S. DEPARTMENT OF AGRICULTURE.

FARMERS' BULLETIN No. 203.

Canned Fruit, Preserves, and Jellies:
HOUSEHOLD METHODS OF PREPARATION.

BY
MARIA PARLOA.

PREPARED UNDER THE SUPERVISION OF THE OFFICE OF EXPERIMENT STATIONS,
A. C. TRUE, DIRECTOR.

                                                                                                                                                                                                                                                                                                           

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