6STERILIZATION.
37BOILED CIDER.
7UTENSILS NEEDED FOR CANNING AND PRESERVING.
38CIDER APPLE SAUCE.
8SELECTION AND PREPARATION OF THE FRUIT.
39CIDER PEAR SAUCE.
9USE OF THE SIRUP GAUGE.
40PECTIN, PECTOSE, PECTASE.
10RASPBERRIES.
41SELECTION AND HANDLING OF FRUIT FOR JELLY MAKING.
11RASPBERRIES AND CURRANTS.
42CURRANT JELLY.
12BLACKBERRIES.
43RASPBERRY AND CURRANT JELLY.
13CURRANTS.
44RASPBERRY JELLY.
14GOOSEBERRIES.
45BLACKBERRY JELLY.
15BLUEBERRIES.
46STRAWBERRY JELLY.
16CHERRIES.
47RIPE-GRAPE JELLY.
17GRAPES.
48GREEN-GRAPE JELLY.
18RHUBARB.
49PLUM JELLY.
19PEACHES.
50APPLE JELLY.
20PEARS.
51CIDER APPLE JELLY.
21QUINCES.
52CRAB-APPLE JELLY.
22CRAB APPLES.
53QUINCE JELLY.
23PLUMS.
54WILD FRUITS FOR JELLIES.
24STEWED TOMATOES.
55PREPARATION OF THE GLASSES FOR JELLY.
25WHOLE TOMATOES.
56COVERING JELLIES.
26CANNED FRUIT COOKED IN THE OVEN.
57GRAPE JUICE.
27CANNED FRUIT COOKED IN A WATER BATH.
58RASPBERRY, BLACKBERRY, STRAWBERRY, AND CURRANT JUICES.
28STRAWBERRIES.
59CHERRY, PLUM, AND PEACH JUICES.
29WHITE CURRANTS.
60FRUIT SIRUPS.
30CHERRIES.
61RASPBERRY VINEGAR.
31CHERRIES PRESERVED WITH CURRANT JUICE.
62FOOTNOTES:
