Canned Fruit, Preserves, And Jellies: Household Methods of Preparation
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In our eReader you can find the full English version of the book. Read Canned Fruit, Preserves, And Jellies: Household Methods of Preparation Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Canned Fruit, Preserves, And Jellies: Household Methods of Preparation
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To quickly assess the difficulty of the text, read a short excerpt:
CANNED FRUIT COOKED IN THE OVEN.
This method of canning fruit, in the opinion of the writer, is the oneto be preferred. The work is easily and quickly done, and the fruitretains its shape, color, and flavor better than when cooked in thepreserving kettle.
Cover the bottom of the oven with a sheet of asbestos, the kind plumbersemploy in covering pipes. It is very cheap and may usually be found atplumbers' shops. If the asbestos is not available, put into the ovenshallow pans in which there are a...bout two inches of boiling water.
Sterilize the jars and utensils. Make the sirup; prepare the fruit thesame as for cooking in the preserving kettle. Fill the hot jars with it, and pour in enough sirup to fill the jar solidly. Run the blade of asilver-plated knife around the inside of the jar. Place the jars in theoven, either on the asbestos or in the pan of water. The oven should bemoderately hot. Cook the fruit ten minutes; remove from the oven andfill the jar with boiling sirup. Wipe and seal.
What to read after Canned Fruit, Preserves, And Jellies: Household Methods of Preparation?
You can find similar books in the "Read Also" column, or choose other free books by Parloa, Maria, 1843-1909 to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
CANNED FRUIT COOKED IN THE OVEN.
This method of canning fruit, in the opinion of the writer, is the oneto be preferred. The work is easily and quickly done, and the fruitretains its shape, color, and flavor better than when cooked in thepreserving kettle.
Cover the bottom of the oven with a sheet of asbestos, the kind plumbersemploy in covering pipes. It is very cheap and may usually be found atplumbers' shops. If the asbestos is not available, put into the ovenshallow pans in which there are a...bout two inches of boiling water.
Sterilize the jars and utensils. Make the sirup; prepare the fruit thesame as for cooking in the preserving kettle. Fill the hot jars with it, and pour in enough sirup to fill the jar solidly. Run the blade of asilver-plated knife around the inside of the jar. Place the jars in theoven, either on the asbestos or in the pan of water. The oven should bemoderately hot. Cook the fruit ten minutes; remove from the oven andfill the jar with boiling sirup. Wipe and seal.
What to read after Canned Fruit, Preserves, And Jellies: Household Methods of Preparation?
You can find similar books in the "Read Also" column, or choose other free books by Parloa, Maria, 1843-1909 to read onlineMoreLess
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