How to Make Jellies, Jams, and Preserves at Home

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How to Make Jellies, Jams, and Preserves at Home

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

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