Preservation of Food Home Canning Preserving Jelly Making Pickling Drying
Preservation of Food Home Canning Preserving Jelly Making Pickling Drying
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In our eReader you can find the full English version of the book. Read Preservation of Food Home Canning Preserving Jelly Making Pickling Drying Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Preservation of Food Home Canning Preserving Jelly Making Pickling Drying
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To quickly assess the difficulty of the text, read a short excerpt:
Sugar.
Damsons make the best jam and jelly if they are the real English damsons. Very few are grown in Canada. They are a small sour blue plum and when cooked are of a rich red colour. Wash fruit ; place in kettle with a little water. Cook until plums are soft enough to remove pits. Pits may be removed if desired. Heat sugar and add to fruit; stir until dissolved and boil 3 minutes. Turn into glasses and cover. The jam should be jellied and be of a rich red colour.
22 PRESERVATION OF FOOD.
JELL...Y-MAKING.
In order to make good jelly, fruit- juice must contain two ingre- dients, acid and pectin. The pectin is generally known as a substance in fruits which makes jelly " jell. " It is found in the largest quantities in the cores, seeds, and hard parts of fruit, and as the fruit ripens it is changed into a substance which has very little of the jellying property. For this reason it is important to use fairly ripe fruit and to include cores, seeds, and skins in the first boiling to extract the juice.
What to read after Preservation of Food Home Canning Preserving Jelly Making Pickling Drying?
You can find similar books in the "Read Also" column, or choose other free books by Olive Elliot Hayes to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Sugar.
Damsons make the best jam and jelly if they are the real English damsons. Very few are grown in Canada. They are a small sour blue plum and when cooked are of a rich red colour. Wash fruit ; place in kettle with a little water. Cook until plums are soft enough to remove pits. Pits may be removed if desired. Heat sugar and add to fruit; stir until dissolved and boil 3 minutes. Turn into glasses and cover. The jam should be jellied and be of a rich red colour.
22 PRESERVATION OF FOOD.
JELL...Y-MAKING.
In order to make good jelly, fruit- juice must contain two ingre- dients, acid and pectin. The pectin is generally known as a substance in fruits which makes jelly " jell. " It is found in the largest quantities in the cores, seeds, and hard parts of fruit, and as the fruit ripens it is changed into a substance which has very little of the jellying property. For this reason it is important to use fairly ripe fruit and to include cores, seeds, and skins in the first boiling to extract the juice.
What to read after Preservation of Food Home Canning Preserving Jelly Making Pickling Drying?
You can find similar books in the "Read Also" column, or choose other free books by Olive Elliot Hayes to read onlineMoreLess
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