Оглавление
Mrs. Amy Harlow Waterman. A Little Preserving Book for a Little Girl
A Little Preserving Book for a Little Girl
Table of Contents
CHAPTER I. MARMALADES
Orange Marmalade
Orange and Grapefruit Marmalade
Orange and Rhubarb Marmalade
Peach Marmalade
Peach Marmalade No. 2
Apricot Marmalade
Quince Marmalade
Plum Marmalade
Prune Marmalade
Apple Marmalade
CHAPTER II. JAMS
Strawberry Jam
Raspberry Jam
Raspberry and Red Currant Jam
Red Currant Jam
Black Currant Jam
Blackberry Jam
Gooseberry Jam
Large Blue Plum Jam
Green-Gage Plum Jam
Damson Plum Jam
Barberry Jam
Rhubarb and Fig Jam
CHAPTER III. JELLIES
Red Currant Jelly
Red Currant and White Currant Jelly
Red Currant and Raspberry Jelly
Blackberry Jelly
Spiced Blackberry Jelly
Black Currant Jelly
Green Gooseberry Jelly
Wild Cherry Jelly
Wild Grape Jelly
Wild Plum Jelly
Damson Plum Jelly
Apple Jelly
Crab Apple Jelly
Barberry Jelly
Quince Jelly
Quince and Apple Jelly
Cranberry Jelly
Cranberry and Apple Jelly
CHAPTER IV. PRESERVING AND CANNING
Canned Strawberries
Canned Raspberries
Canned Raspberries and Currants
Canned Cherries
Canned Blackberries
Canned Blueberries
Canned Blueberries (without sugar)
Canned Peaches No. 1
Canned Peaches No. 2
Canned Peaches (without sugar)
Canned Apricots
Canned Pears
Canned Crab Apples
Canned Quinces
Canned Apples
Canned Apples (without sugar)
Canned Pineapples No. 1
Canned Pineapples No. 2
Canned Plums
Canned Rhubarb
Canned Rhubarb (without sugar)
Damson Plum Preserves
Preserved Currants
Preserved Currants and Raspberries
Preserved Strawberries
Preserved Blackberries
Preserved Cherries
CHAPTER V. CONSERVES
Rhubarb Conserve
Apricot Conserve
Peach Conserve
Plum Conserve
CHAPTER VI. SPICED FRUITS
Spiced Currants
Spiced Cherries
Spiced Gooseberries
Spiced Pears
Spiced Peaches
Spiced Watermelon Rind
Spiced Grapes
Spiced Blackberries
CHAPTER VII. PICKLES
Pickled Beets
Pickled Onions No. 1
Pickled Onions No. 2
Chili Sauce
Piccalilli
Mustard Pickles No. 1
Mustard Pickles No. 2
Ripe Cucumber Pickles
Chopped Pickles
Chow Chow
Pickled Red Cabbage
Cucumber Pickles
Plum Tomato Pickles
Tomato Catsup
Tomatoes
CHAPTER VIII. CANNING THE GOVERNMENT. WAY
Single Period Cold-Pack Equipment
Containers
Tests for Jars and Rubbers
Grading
Blanching and Cold-Dipping
Steps in the Single Period Cold-Pack Method
Caution Against Freezing
Time Table for Blanching and Sterilizing
FOOTNOTES:
SPECIAL INSTRUCTIONS FOR CANNING VEGETABLES
Asparagus
Beets
Cabbage and Brussels Sprouts
Carrots
Cauliflower
Corn
Greens
Lima Beans
Okra
Parsnips
Peas
Peppers
Pumpkin, Winter Squash
Salsify
String Beans
Summer Squash
Tomatoes
THE CANNING OF FRUITS
Syrups
SPECIAL INSTRUCTIONS FOR CANNING FRUITS
Apples
Apricots
Blackberries
Blueberries. Currants. Loganberries. Raspberries
Cherries
Pears
Peaches
Plums
Pineapples
Quinces
Rhubarb
Strawberries
PRINCIPLES OF JELLY MAKING
Test for Pectin
Jelly Making without Test
Directions for Jelly Making
Winter Jelly Making
FRUIT BUTTERS
Apple Butter with Cider
Peach Butter
Apple Butter with Grape Juice
Dried Peach Butter
CHAPTER IX. THE GOVERNMENT WAY OF PRESERVING EGGS
Water-Glass Method
Lime Method
Using Preserved Eggs
INDEX
CONSERVES
JAMS
JELLIES
MARMALADES
MISCELLANEOUS
PICKLES
SPICED FRUITS
