Canned Fruit, Preserves, and Jellies: Household Methods of Preparation

Name: Canned Fruit, Preserves, and Jellies: Household Methods of Preparation
Author: Maria Parloa

By Maria Parloa

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About This Book

The bulletin presents practical household methods for preserving fruits, including canning, making preserves and jellies. It emphasizes fruit's dietary value and the benefits of home preservation for health and economy, and explains the scientific principles of sterilization, sealing, and prevention of fermentation by bacteria and yeasts. It gives step-by-step guidance on jars, water-bath processing, sugar and flavoring, packing and shipping, storage, and safety, and offers advice on quality selection, equipment care, cost estimation, and pricing for selling homemade products to help families produce wholesome, attractive preserved fruit.

About the Author

Maria Parloa

Maria Parloa was an influential American culinary expert and author in the late 19th century, known for her contributions to domestic science and cookery. She published several notable works, including "Miss Parloa's New Cook Book," which provided practical guidance for home cooks. Parloa was dedicated to educating housekeepers and aspiring cooks, emphasizing economical and efficient cooking methods. Her books often included a variety of recipes and tips for preserving food, making her a key figure in the development of American culinary literature. Through her writings, she aimed to elevate the standards of home cooking and promote the importance of good housekeeping.