Jam Manufacture - Its Theory and Practice

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Price:
$17.46
By:
Home Farm Books
  • 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
  • Author:
    William C. Jago
    Binding:
    Paperback
    Dewey Decimal Number:
    641
    EAN:
    9781406799309
    ISBN:
    1406799300
    Label:
    Home Farm Books
    Languages:
    English
    List Price:
    $19.45
    Manufacturer:
    Home Farm Books
    Number Of Items:
    1
    Number Of Pages:
    88
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    2006-01-04
    Publisher:
    Home Farm Books
    Studio:
    Home Farm Books
    Title:
    Jam Manufacture - Its Theory and Practice

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