Sources & browser storage

Courses come from MIT OpenCourseWare, The Open University (OpenLearn) and TU Delft OpenCourseWare; each course page credits its source and license. Books in the reader come from Project Gutenberg, audiobooks from LibriVox.

RedLectern is independent of MIT, The Open University and TU Delft and is not endorsed by them. Self-study only: no grades, certificates, or credit.

Progress and notes are saved in this browser. Export a backup; clearing browser data can remove them. YouTube embeds may process usage data.

Canned Fruit, Preserves, and Jellies: Household Methods of Preparation

Name: Canned Fruit, Preserves, and Jellies: Household Methods of Preparation
Author: Maria Parloa

Maria Parloa

Read by Larry Wilson, Linda Johnson and BettyB · LibriVox · public domain · Archive.org recording · License

Chapters

Open a chapter to play its MP3 recording.

Introduction (3:50)
Fresh and Preserved Fruit for the Market (4:19)
Principles of Canning and Preserving (14:48)
Utensils needed for Canning and Preserving (6:44)
Selection and Preparation of the Fruit (7:24)
Making Sirup for Use in Canning and Preserving (6:48)
Canning Fruit (12:16)
Canned Fruit Cooked in the Oven (2:18)
Canned Fruit Cooked in a Water Bath (1:36)
Preserving Fruit (8:11)
Methods of Making Jelly (15:37)
Canned or Bottled Fruit Juices (4:30)