A Little Preserving Book for a Little Girl

About this eBook

Author

Waterman, Amy Harlow (Lane), Mrs., 1873-

Credits

Produced by Emmy, Dianna Adair and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive)

Language

English

LoC Class

TX: Technology: Home economics

Subject

Canning and preserving

Category

Text

eBook-No.

44848

Project Gutenberg

https://www.gutenberg.org/ebooks/44848

Release Date

February 9, 2014

Copyright

Public domain in the USA.

Contents

1. 1.LITTLE PRESERVING BOOK FOR A LITTLE GIRL
2. 2.CONTENTS
3. 3.A LITTLE PRESERVING BOOK FOR A LITTLE GIRL
4. 4.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
5. 5.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
6. 6.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
7. 7.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
8. 8.CHAPTER V CONSERVES — Rhubarb Conserve — Apricot Conserve — Peach Conserve — Plum Conserve
9. 9.CHAPTER VI SPICED FRUITS — Spiced Currants — Spiced Cherries — Spiced Gooseberries — Spiced Pears — Spiced Peaches — Spiced Watermelon Rind — Spiced Grapes — Spiced Blackberries
10. 10.CHAPTER VII PICKLES — Pickled Beets — Pickled Onions No. 1 — Pickled Onions No. 2 — Chili Sauce — Piccalilli — Pepper Relish — 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
11. 11.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
12. 12.CHAPTER IX THE GOVERNMENT WAY OF PRESERVING EGGS — Water-Glass Method — Lime Method — Using Preserved Eggs
13. 13.INDEX — CONSERVES — JAMS — JELLIES — MARMALADES — MISCELLANEOUS — PRESERVING AND CANNING — PICKLES — SPICED FRUITS

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