Canned Fruit, Preserves, and Jellies: Household Methods of Preparation
Maria Parloa
Play
Length 1 h 28 min
Chapters 12
First published 1917
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! - Summary by Carolin
Chapters
1
Introduction Read by Larry Wilson 3:50
2
Fresh and Preserved Fruit for the Market Read by Linda Johnson 4:19
3
Principles of Canning and Preserving Read by Linda Johnson 14:48
4
Utensils needed for Canning and Preserving Read by Linda Johnson 6:44
5
Selection and Preparation of the Fruit Read by Linda Johnson 7:24
6
Making Sirup for Use in Canning and Preserving Read by Linda Johnson 6:48
7
Canning Fruit Read by BettyB 12:16
8
Canned Fruit Cooked in the Oven Read by BettyB 2:18
9
Canned Fruit Cooked in a Water Bath Read by BettyB 1:36
10
Preserving Fruit Read by BettyB 8:11
11
Methods of Making Jelly Read by BettyB 15:37
12
Canned or Bottled Fruit Juices Read by BettyB 4:30
From LibriVox, read by volunteers and in the public domain. LibriVox page (opens librivox.org) , the text (opens gutenberg.org) , all files on the Internet Archive (opens archive.org) .
