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
2Introduction
3Synopsis
4Historical Context
5CANNING AND PRESERVING FRUIT.
Show all chaptersShow less
6INTRODUCTION.
7FRESH AND PRESERVED FRUIT FOR THE MARKET.
8PACKING AND SHIPPING.
9PRINCIPLES OF CANNING AND PRESERVING.
10BACTERIA, YEASTS, AND FERMENTATION.
11MOLDS AND MOLDING.
12STERILIZATION.
13UTENSILS NEEDED FOR CANNING AND PRESERVING.
14SELECTION AND PREPARATION OF THE FRUIT.
15MAKING SIRUP FOR USE IN CANNING AND PRESERVING.
16USE OF THE SIRUP GAUGE.
17CANNING FRUIT.
18RASPBERRIES.
19RASPBERRIES AND CURRANTS.
20BLACKBERRIES.
21CURRANTS.
22GOOSEBERRIES.
23BLUEBERRIES.
24CHERRIES.
25GRAPES.
26RHUBARB.
27PEACHES.
28PEARS.
29QUINCES.
30CRAB APPLES.
31PLUMS.
32STEWED TOMATOES.
33WHOLE TOMATOES.
34CANNED FRUIT COOKED IN THE OVEN.
35CANNED FRUIT COOKED IN A WATER BATH.
36PRESERVING FRUIT.
37STRAWBERRIES.
38WHITE CURRANTS.
39CHERRIES.
40CHERRIES PRESERVED WITH CURRANT JUICE.
41PLUM PRESERVE.
42QUINCES.
43FRUIT PURÉES.
44MARMALADES.
45FRUIT PRESERVED IN GRAPE JUICE.
46BOILED CIDER.
47CIDER APPLE SAUCE.
48CIDER PEAR SAUCE.
49METHODS OF MAKING JELLY.
50PECTIN, PECTOSE, PECTASE.
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