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
General
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