Canned Fruit, Preserves and Jellies: Household Methods of Preparation and Home Canning - Tapa blanda

Reseña del editor

This special edition of “Canned Fruit, Preserves and Jellies” was written by Maria Parola, and first published in 1917. The book is filled with info on homemade canned fruit, preserves and jellies, including recipes, and an interesting look into how things were done a hundred years ago. Includes chapters on Fresh and Preserved Fruit for the Market, Principles of Canning and Preserving, Bacteria, Yeasts and Fermentation, Methods of Making Jelly, Selection and Handling of Fruit for Jelly Making, Canned or Bottled Fruit Juices, and many more. IMPORTANT NOTE – Please read BEFORE buying! THIS BOOK IS A REPRINT. IT IS NOT AN ORIGINAL COPY. This book is a reprint edition and is a perfect facsimile of the original book. It is not set in a modern typeface and has not been digitally rendered. As a result, some characters and images might suffer from slight imperfections, blurring, or minor shadows in the page background. This book appears exactly as it did when it was first printed. DISCLAIMER : Due to the age of this book, some methods or practices may have been deemed unsafe or unacceptable in the interim years. In utilizing the information herein, you do so at your own risk. We republish antiquarian books without judgment, solely for their historical and cultural importance, and for educational purposes. If purchasing a book more than 50 years old, especially for a minor, please use due diligence and vet the text before gifting.