Book description
Originally published in 1919, this is a wonderfully detailed book about
the art of producing jam. Although it addresses larger scale production,
all of its hints, tips and recipes are equally useful in the smaller
kitchen. Contents Include Raw Materials-Fruits, sugars, pectinous or
jelly producing bodies, Citric and tartaric acids, preservatives
Apparatus and Plant-Machinery used for preliminary treatment of fruit
and other raw materials, Heat producing apparatus and boiling pans,
receptacles, pots and jars, etc., cleaning and sterilising plant for
same Manufacturing Operations-Gooseberries, strawberries, cherries,
raspberries, loganberries, black currants, apricots, peaches, oranges
{marmalade}, plums, apples, pears, quinces, mixed fruit jams, fruit
jellies. Bottled Fruits Fruit, bottles bottling, heating or sterilizing
process, canned fruits Packing And General Handling of Jams Chemical And
Biological Examination of Raw Materials and Finished Substances Other
Preserved Fruit Products and Allied Manufactures Mince Meat, table
jellies
