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    Canned Fruit, Preserves, and Jellies: Household Methods of Preparation
    Canned Fruit, Preserves, and Jellies: Household Methods of Preparation
    Canned Fruit, Preserves, and Jellies: Household Methods of Preparation
    Ebook97 pages46 minutes

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

    By Maria Parloa

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    About this ebook

    This is a valuable work on preserving fruits for further supply, filled with quick tips and cost-effective methods to can different kinds of fruits.
    Content includes:
    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
    LanguageEnglish
    PublisherGood Press
    Release dateApr 25, 2021
    ISBN4057664653185
    Canned Fruit, Preserves, and Jellies: Household Methods of Preparation

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      Book preview

      Canned Fruit, Preserves, and Jellies - Maria Parloa

      Maria Parloa

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

      Published by Good Press, 2022

      goodpress@okpublishing.info

      EAN 4057664653185

      Table of Contents

      CANNING AND PRESERVING FRUIT.

      INTRODUCTION.

      FRESH AND PRESERVED FRUIT FOR THE MARKET.

      PACKING AND SHIPPING.

      PRINCIPLES OF CANNING AND PRESERVING.

      BACTERIA, YEASTS, AND FERMENTATION.

      MOLDS AND MOLDING.

      STERILIZATION.

      UTENSILS NEEDED FOR CANNING AND PRESERVING.

      SELECTION AND PREPARATION OF THE FRUIT.

      MAKING SIRUP FOR USE IN CANNING AND PRESERVING.

      USE OF THE SIRUP GAUGE.

      CANNING FRUIT.

      RASPBERRIES.

      RASPBERRIES AND CURRANTS.

      BLACKBERRIES.

      CURRANTS.

      GOOSEBERRIES.

      BLUEBERRIES.

      CHERRIES.

      GRAPES.

      RHUBARB.

      PEACHES.

      PEARS.

      QUINCES.

      CRAB APPLES.

      PLUMS.

      STEWED TOMATOES.

      WHOLE TOMATOES.

      CANNED FRUIT COOKED IN THE OVEN.

      CANNED FRUIT COOKED IN A WATER BATH.

      PRESERVING FRUIT.

      STRAWBERRIES.

      WHITE CURRANTS.

      CHERRIES.

      CHERRIES PRESERVED WITH CURRANT JUICE.

      PLUM PRESERVE.

      QUINCES.

      FRUIT PURÉES.

      MARMALADES.

      FRUIT PRESERVED IN GRAPE JUICE.

      BOILED CIDER.

      CIDER APPLE SAUCE.

      CIDER PEAR SAUCE.

      METHODS OF MAKING JELLY.

      PECTIN, PECTOSE, PECTASE.

      SELECTION AND HANDLING OF FRUIT FOR JELLY MAKING.

      CURRANT JELLY.

      RASPBERRY AND CURRANT JELLY.

      RASPBERRY JELLY.

      BLACKBERRY JELLY.

      STRAWBERRY JELLY.

      RIPE-GRAPE JELLY.

      GREEN-GRAPE JELLY.

      PLUM JELLY.

      APPLE JELLY.

      CIDER APPLE JELLY.

      CRAB-APPLE JELLY.

      QUINCE JELLY.

      WILD FRUITS FOR JELLIES.

      PREPARATION OF THE GLASSES FOR JELLY.

      COVERING JELLIES.

      CANNED OR BOTTLED FRUIT JUICES.

      GRAPE JUICE.

      RASPBERRY, BLACKBERRY, STRAWBERRY, AND CURRANT JUICES.

      CHERRY, PLUM, AND PEACH JUICES.

      FRUIT SIRUPS.

      RASPBERRY VINEGAR.

      CANNING AND PRESERVING FRUIT.

      Table of Contents

      INTRODUCTION.

      Table of Contents

      The common fruits, because of their low nutritive value, are not, as a rule, estimated at their real worth as food. Fruit has great dietetic value and should be used generously and wisely, both fresh and cooked. Fruits supply a variety of flavors, sugar, acids, and a necessary waste or bulky material for aiding in intestinal movement. They are generally rich in potash and soda salts and other minerals. Most fresh fruits are cooling and refreshing. The vegetable acids have a solvent power on the nutrients and are an aid to digestion when not taken in excess.

      Fruit and fruit juices keep the blood in a healthy condition when the supply of fresh meat, fish, and vegetables is limited and salt or smoked meats constitute the chief elements of diet. Fresh fruit is generally more appetizing and refreshing than cooked. For this reason it is often eaten in too large quantities, and frequently when underripe or overripe; but when of good quality and eaten in moderate quantities it promotes healthy intestinal action and rarely hurts anyone.

      If eaten immoderately, uncooked fruit is apt to induce intestinal disturbances. If eaten unripe, it often causes stomach and intestinal irritation; overripe, it has a tendency to ferment in the alimentary canal. Cooking changes the character and flavor of fruit, and while the product is not so cooling and refreshing as in the raw state, it can, as a rule, be eaten with less danger of causing stomach or intestinal trouble. If sugar be added to the cooked fruit, the nutritive value will be increased. A large quantity of sugar spoils the flavor of the fruit and is likely to make it less easily digested.

      Nowhere is there greater need of a generous supply of fruit than on the farm, where the diet is apt to be restricted in variety because of the distance from markets. Every farmer should raise a generous supply of the kinds of fruit that can be grown in his locality. Wives and daughters on the farms should find pleasure in serving these fruits in the most healthful and tempting form. There are a large number of simple, dainty desserts that can be prepared with fruit and without much labor. Such desserts should leave the pie as an occasional luxury instead of allowing it to be considered a daily necessity.

      In the season when each kind of

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