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

U.S. Department of Agriculture Farmers' Bulletin No. 203

Author: Maria Parloa
Published: 1917
Language: English
Wordcount: 13,715 / 46 pg
Flesch-Kincaid Reading Ease: 67.2
LoC Categories: TX, TS
Downloads: 5,880
Added to site: 2009.11.10
mnybks.net#: 25763
Origin: gutenberg.org
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Gives full instructions for canning and preserving fruit, making fruit juices, purees, marmalades, jellies, etc.

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such organisms are exposed to a temperature of 212° F., life will be destroyed, but that spores and a few resisting bacteria are not destroyed at a temperature of 212° F., unless exposed to it for two or more hours.

Bacteria and yeasts, which are intimately mixed with food, are not as easily destroyed as are those on smooth surfaces, such as the utensils and jars employed in the preparation of the food.

Since air and water, as well as the foods, contain bacteria and yeasts, and may contain mold spores, all utensils used in the process of preserving foods are liable to be contaminated with these organisms. For this reason all appliances, as well as the food, must be sterilized.

Stewpans, spoons, strainers, etc., may be put on the fire in cold or boiling water and boiled ten or fifteen minutes. Tumblers, bottles, glass jars, and covers should be put in cold water and heated gradually to the boiling point, and then boiled for ten or fifteen minutes. The jars must be taken one at a t

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