Canned Fruit, Preserves, and Jellies: Household Methods of Preparation
A Culinary Journey Through Homemade DelightsBy Maria Parloa
Length1h 27m
About this audiobook
In "Canned Fruit, Preserves, and Jellies: Household Methods of Preparation," Maria Parloa offers an insightful guide that meticulously delineates the art and science of preserving fruits through canning, jellies, and preserves. Parloa'Äôs literary style is both accessible and instructional, drawing on her culinary expertise to blend practical techniques with a rich narrative. Contextually, the book emerges from the late 19th-century culinary movement that emphasized domestic efficiency and self-sufficiency, reflecting a growing interest in home economics amidst industrialization. Parloa'Äôs detailed recipes and preservation methods not only serve to educate but also to preserve the culinary traditions of her time. Maria Parloa, a pioneer in American culinary education, was instrumental in elevating domestic cooking into an art form. Her background, which includes founding the Boston Cooking School, laid a strong foundation for her commitment to educating the public about food preparation and preservation. Parloa'Äôs emphasis on practical skills and nutritional awareness contributed significantly to the culinary landscape of her era, making her work both timely and timeless. This book is an essential resource for anyone interested in traditional food preservation methods. Whether you are a seasoned canner or a culinary novice, Parloa's clear guidance and historical context will inspire you to create delicious preserves while connecting with the rustic charm of domestic kitchens. Rediscover the artistry of preserving with Parloa's expert insights.
Audiobook details
Rating★★★★ 3.5 (41)
Includes Goodreads
GenreOther
Length1 hr 27 mins
Narrated byListen with 1,000+ voices
FormateBook with Audio
Publish dateApr 25, 2021
LanguageEnglish
Table of contents
1CANNING AND PRESERVING FRUIT.
2INTRODUCTION.
3FRESH AND PRESERVED FRUIT FOR THE MARKET.: PACKING AND SHIPPING.
4PRINCIPLES OF CANNING AND PRESERVING.
5BACTERIA, YEASTS, AND FERMENTATION.
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6MOLDS AND MOLDING.
7STERILIZATION.
8UTENSILS NEEDED FOR CANNING AND PRESERVING.
9SELECTION AND PREPARATION OF THE FRUIT.
10MAKING SIRUP FOR USE IN CANNING AND PRESERVING.: USE OF THE SIRUP GAUGE.
11CANNING FRUIT.
12RASPBERRIES.
13RASPBERRIES AND CURRANTS.
14BLACKBERRIES.
15CURRANTS.
16GOOSEBERRIES.
17BLUEBERRIES.
18CHERRIES.
19GRAPES.
20RHUBARB.
21PEACHES.
22PEARS.
23QUINCES.
24CRAB APPLES.
25PLUMS.
26STEWED TOMATOES.
27WHOLE TOMATOES.
28CANNED FRUIT COOKED IN THE OVEN.
29CANNED FRUIT COOKED IN A WATER BATH.
30PRESERVING FRUIT.
31STRAWBERRIES.
32WHITE CURRANTS.
33CHERRIES.
34CHERRIES PRESERVED WITH CURRANT JUICE.
35PLUM PRESERVE.
36QUINCES.
37FRUIT PURÉES.
38MARMALADES.
39FRUIT PRESERVED IN GRAPE JUICE.
40BOILED CIDER.
41CIDER APPLE SAUCE.
42CIDER PEAR SAUCE.
43METHODS OF MAKING JELLY.
44PECTIN, PECTOSE, PECTASE.
45SELECTION AND HANDLING OF FRUIT FOR JELLY MAKING.
46CURRANT JELLY.
47RASPBERRY AND CURRANT JELLY.
48RASPBERRY JELLY.
49BLACKBERRY JELLY.
50STRAWBERRY JELLY.
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