000 02221cam a22003253u 4500
001 65506
003 UtSlPG
005 20260610134519.0
006 m
007 cr n
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040 _aUtSlPG
041 7 _aen
_2iso639-1
050 4 _aTX
100 1 _aGeneral Foods Corporation
245 1 0 _aCerto: A Short Cut to Better Jams and Jellies
264 1 _aSalt Lake City, UT :
_bProject Gutenberg,
_c2021
300 _a1 online resource :
_bmultiple file formats
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
500 _aRelease date is 2021-06-04
508 _aStephen Hutcheson, Lisa Corcoran and the Online Distributed Proofreading Team at https://www.pgdp.net
520 _a"Certo: A Short Cut to Better Jams and Jellies" by General Foods Corporation is a practical guide on making jams and jellies, published in the early 1940s. The book outlines methods and recipes for preparing preserves efficiently, leveraging Certo, a pectin product, to achieve ideal texture and flavor. The content serves as a valuable resource for both novice and experienced home cooks who are looking to create flavorful and well-textured jams and jellies. The book provides clear, step-by-step instructions for a variety of jelly and jam recipes, detailing the types of fruit to use, preparation techniques, and cooking methods. Each recipe is designed for optimal results, emphasizing the importance of using ripe fruit and proper boiling techniques. It includes a range of recipes, from classic options like strawberry and grape jelly to unique combinations like peach marmalade and gooseberry jam. The manual also offers helpful tips, such as the short-boil method to save time while preserving the fruit's fresh flavor, highlighting Certo's role in simplifying the process of jam-making. Overall, it presents a comprehensive approach to making delicious jams and jellies at home. (This is an automatically generated summary.)
534 _nOriginal publication data not identified
653 _aJam
653 _aJelly
653 _aCookbooks
856 4 0 _uhttps://www.gutenberg.org/ebooks/65506
999 _c106329
_d106329