02473cam a22003613u 450000100060000000300070000600500170001300600020003000700050003200800410003704000110007804100170008905000070010610000300011324500750014326400510021830000470026933600260031633700260034233800360036849000670040450000310047150801060050252012600060853400450186865300270191365300260194065300080196665300100197483000670198485600430205199900170209430441UtSlPG20260610133708.0mcr n260607r2009||||utu|||||o|||||||||||||| d  aUtSlPG 7aen2iso639-1 4aTX1 aParloa, Maria,d1843-190910aCanned Fruit, Preserves, and Jellies: Household Methods of Preparation 1aSalt Lake City, UT :bProject Gutenberg,c2009  a1 online resource :bmultiple file formats  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier1 aUnited States. Dept. of Agriculture. Farmers' Bulletin No. 203  aRelease date is 2009-11-09  aProduced by Gerard Arthus, S.D., and the Online Distributed
Proofreading Team at https://www.pgdp.net  a"Canned Fruit, Preserves, and Jellies: Household Methods of Preparation" by Maria Parloa is a practical guide on food preservation techniques, specifically concerning fruits, written in the early 20th century. The book focuses on various methods for canning, preserving, and making jellies, emphasizing the importance of maintaining the nutritional value of fruits while providing step-by-step instructions for readers seeking to enhance their culinary skills through preservation methods.  The content of this book encompasses detailed guidelines on selecting the appropriate fruits, preparing them for preservation, and the various techniques involved in canning and making preserves and jellies. Parloa discusses the importance of sterilization in preventing spoilage and ensures that the fruit retains its flavor and texture. The book covers recipes for a variety of fruits, including raspberries, cherries, peaches, and more, along with the ideal sugar concentrations and cooking times required for successful preservation. Throughout, there is an emphasis on the economic benefits of preserving fruits, transforming surplus produce into valuable pantry staples for households, especially in rural areas. (This is an automatically generated summary.)  nOriginal publication data not identified  aCanning and preserving  aFruit -- Preservation  aJam  aJelly 0aUnited States. Dept. of Agriculture. Farmers' Bulletin No. 20340uhttps://www.gutenberg.org/ebooks/30441  c71287d71287