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Canned Fruit, Preserves, and Jellies

Maria Parloa

Book Overview: 

Fruit is a favourite with many of us. But if you have fruit in your garden or collect it otherwise, you know that the season ends too soon. Preserving fruit is the key to being able to enjoy it year round!

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Book Excerpt: 
. . . nitrogenous foods in which in general fermentation is caused by bacteria. Of course, it is not possible to know what kinds of organisms are in the food one is about to can or bottle; but we do know that most fruits are not favorable to the growth of bacteria, and, as a rule, the yeasts which grow in fruits and fruit juice can be destroyed by cooking ten or fifteen minutes at a temperature of 212. . . Read More