Canned Fruit, Preserves, and Jellies: Household Methods of Preparation (Annotated)
Enriched Edition. Household Methods for Canning, Preserving, Syrups, Marmalades, and JelliesBy Maria Parloa
Length2h 13m
About this audiobook
Canned Fruit, Preserves, and Jellies: Household Methods of Preparation is a lucid practical manual devoted to the preservation of fruit in the domestic kitchen. Its pages explain selection, sterilization, syrups, sealing, cooking, and the distinct principles governing canned fruits, preserves, marmalades, and jellies. Written in the exact, economical prose of late nineteenth- and early twentieth-century domestic science, the work belongs to a reformist culinary literature that sought to make household labor safer, more rational, and more dependable. Maria Parloa was among America's most influential cookery teachers, associated with the rise of systematic culinary education and the professionalization of home economics. Her experience as a lecturer, cookbook author, and instructor shaped her conviction that good cooking rested not on inherited guesswork but on tested method. This background is evident throughout the book's insistence on cleanliness, measurement, observation, and practical economy. This volume is recommended to readers interested in food history, women's domestic expertise, and the origins of modern home preservation. It will also reward cooks who wish to understand traditional fruit preserving not merely as recipe work, but as an intelligent craft grounded in science, thrift, and seasonal abundance.
This enriched edition has been carefully crafted to add value to your reading experience.
- A succinct Introduction situates the work's timeless appeal and themes.
- The Synopsis outlines the central plot, highlighting key developments without spoiling critical twists.
- A detailed Historical Context immerses you in the era's events and influences that shaped the writing.
- A thorough Analysis dissects symbols, motifs, and character arcs to unearth underlying meanings.
- Reflection questions prompt you to engage personally with the work's messages, connecting them to modern life.
- Hand‐picked Memorable Quotes shine a spotlight on moments of literary brilliance.
- Interactive footnotes clarify unusual references, historical allusions, and archaic phrases for an effortless, more informed read.
Audiobook details
GenreOther
Length2 hrs 13 mins
Narrated byListen with 1,000+ voices
FormateBook with Audio
Publish dateNov 27, 2023
LanguageEnglish
Table of contents
1Introduction
39CHERRIES.
2Introduction
40CHERRIES PRESERVED WITH CURRANT JUICE.
3Synopsis
41PLUM PRESERVE.
4Historical Context
42QUINCES.
5CANNING AND PRESERVING FRUIT.
43FRUIT PURÉES.
Show all chaptersShow less
6INTRODUCTION.
44MARMALADES.
7FRESH AND PRESERVED FRUIT FOR THE MARKET.
45FRUIT PRESERVED IN GRAPE JUICE.
8PACKING AND SHIPPING.
46BOILED CIDER.
9PRINCIPLES OF CANNING AND PRESERVING.
47CIDER APPLE SAUCE.
10BACTERIA, YEASTS, AND FERMENTATION.
48CIDER PEAR SAUCE.
11MOLDS AND MOLDING.
49METHODS OF MAKING JELLY.
12STERILIZATION.
50PECTIN, PECTOSE, PECTASE.
13UTENSILS NEEDED FOR CANNING AND PRESERVING.
51SELECTION AND HANDLING OF FRUIT FOR JELLY MAKING.
14SELECTION AND PREPARATION OF THE FRUIT.
52CURRANT JELLY.
15MAKING SIRUP FOR USE IN CANNING AND PRESERVING.
53RASPBERRY AND CURRANT JELLY.
16USE OF THE SIRUP GAUGE.
54RASPBERRY JELLY.
17CANNING FRUIT.
55BLACKBERRY JELLY.
18RASPBERRIES.
56STRAWBERRY JELLY.
19RASPBERRIES AND CURRANTS.
57RIPE-GRAPE JELLY.
20BLACKBERRIES.
58GREEN-GRAPE JELLY.
21CURRANTS.
59PLUM JELLY.
22GOOSEBERRIES.
60APPLE JELLY.
23BLUEBERRIES.
61CIDER APPLE JELLY.
24CHERRIES.
62CRAB-APPLE JELLY.
25GRAPES.
63QUINCE JELLY.
26RHUBARB.
64WILD FRUITS FOR JELLIES.
27PEACHES.
65PREPARATION OF THE GLASSES FOR JELLY.
28PEARS.
66COVERING JELLIES.
29QUINCES.
67CANNED OR BOTTLED FRUIT JUICES.
30CRAB APPLES.
68GRAPE JUICE.
31PLUMS.
69RASPBERRY, BLACKBERRY, STRAWBERRY, AND CURRANT JUICES.
32STEWED TOMATOES.
70CHERRY, PLUM, AND PEACH JUICES.
33WHOLE TOMATOES.
71FRUIT SIRUPS.
34CANNED FRUIT COOKED IN THE OVEN.
72RASPBERRY VINEGAR.
35CANNED FRUIT COOKED IN A WATER BATH.
73Analysis
36PRESERVING FRUIT.
74Reflection
37STRAWBERRIES.
75Memorable Quotes
38WHITE CURRANTS.
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