Canned Fruit, Preserves, and Jellies: Household Methods of Preparation
By Maria Parloa
Length1h 27m
About this audiobook
In "Canned Fruit, Preserves, and Jellies: Household Methods of Preparation," Maria Parloa presents a meticulous examination of the art of food preservation, offering readers an essential guide to canning fruits and making preserves and jellies. Parloa's writing showcases a didactic tone, blending practical advice with an accessible style that caters to both novice and seasoned homemakers. The book is set against the backdrop of the late 19th century, a period marked by burgeoning industrialization and home economies, where knowledge of food preservation became not just a domestic skill, but a method of ensuring family sustenance and thrift. Maria Parloa, a pioneering figure in American culinary education, exemplified the shift towards more structured approaches to cooking in the domestic realm. As a food writer, educator, and advocate for culinary techniques accessible to all, her insights in this book were likely influenced by her own experiences in promoting efficient cooking and preserving habits among homemakers of her time. Parloa's contributions to the food preservation movement further highlight the intersection of practicality and tradition in American kitchens. For anyone interested in the art of home canning, Parloa's comprehensive guide serves as an invaluable resource. Her clear instructions and insightful techniques not only empower the reader to preserve seasonal bounty, but also celebrate the age-old traditions of food craftsmanship. This book is a must-read for aspiring home canners, culinary historians, and anyone eager to embrace a sustainable approach to food.
Audiobook details
GenreOther
Length1 hr 27 mins
Narrated byListen with 1,000+ voices
FormateBook with Audio
Publish dateNov 11, 2023
LanguageEnglish
Table of contents
1CANNING AND PRESERVING FRUIT.
26CANNED FRUIT COOKED IN THE OVEN.
2INTRODUCTION.
27CANNED FRUIT COOKED IN A WATER BATH.
3PACKING AND SHIPPING.
28STRAWBERRIES.
4BACTERIA, YEASTS, AND FERMENTATION.
29WHITE CURRANTS.
5MOLDS AND MOLDING.
30CHERRIES.
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6STERILIZATION.
31CHERRIES PRESERVED WITH CURRANT JUICE.
7UTENSILS NEEDED FOR CANNING AND PRESERVING.
32PLUM PRESERVE.
8SELECTION AND PREPARATION OF THE FRUIT.
33QUINCES.
9USE OF THE SIRUP GAUGE.
34FRUIT PURÉES.
10RASPBERRIES.
35MARMALADES.
11RASPBERRIES AND CURRANTS.
36FRUIT PRESERVED IN GRAPE JUICE.
12BLACKBERRIES.
37BOILED CIDER.
13CURRANTS.
38CIDER APPLE SAUCE.
14GOOSEBERRIES.
39CIDER PEAR SAUCE.
15BLUEBERRIES.
40PECTIN, PECTOSE, PECTASE.
16CHERRIES.
41SELECTION AND HANDLING OF FRUIT FOR JELLY MAKING.
17GRAPES.
42CURRANT JELLY.
18RHUBARB.
43RASPBERRY AND CURRANT JELLY.
19PEACHES.
44RASPBERRY JELLY.
20PEARS.
45BLACKBERRY JELLY.
21QUINCES.
46STRAWBERRY JELLY.
22CRAB APPLES.
47RIPE-GRAPE JELLY.
23PLUMS.
48GREEN-GRAPE JELLY.
24STEWED TOMATOES.
49PLUM JELLY.
25WHOLE TOMATOES.
50APPLE JELLY.
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