Jams, preserves, and pickles / Rosemary Hume and Muriel Downes.
The authors list equipment needed to can and bottle. They explain how to select and prepare fruits and vegetables and how to prepare jars and bottles for various kinds of canning and bottling. Includes a special trouble-shooting section that saves time and helps avoid common errors. They also explai...
| Main Authors: | |
|---|---|
| Language: | English |
| Published: |
[Place of publication not identified] :
Weathervane Books,
[1960], ©1960.
|
| Subjects: | |
| Genre: | |
| Local Note: |
MSU: Gift of Donna Dixon McDaniel.
MSU: In dust jacket. |
| Physical Description: | 113 pages ; 21 cm |
| Variant Title: |
Jams, preserves & pickles. [Cover title] |
| Format: | Book |
MARC
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| 035 | |a (OCoLC)931731222 | ||
| 035 | |a (OCoLC)in00005165208 | ||
| 040 | |a TXL |c TXL |d m.c. |d JQF |d UtOrBLW | ||
| 049 | |a EEMJ | ||
| 090 | |a TX612.J3 |b H86 1960 | ||
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| 100 | 1 | |a Hume, Rosemary, |d 1907-1984, |e author. |0 http://id.loc.gov/authorities/names/n50034153 | |
| 245 | 1 | 0 | |a Jams, preserves, and pickles / |c Rosemary Hume and Muriel Downes. |
| 246 | 3 | 4 | |a Jams, preserves & pickles. |
| 260 | |a [Place of publication not identified] : |b Weathervane Books, |c [1960], ©1960. | ||
| 300 | |a 113 pages ; |c 21 cm | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 590 | |a MSU: Gift of Donna Dixon McDaniel. | ||
| 590 | |a MSU: In dust jacket. | ||
| 500 | |a Includes index. | ||
| 505 | 0 | |a James, conserves and marmalades -- Jellies, fruit cheeses and butter -- Spiced fruits and pickles -- Chutneys, relishes and ketchups -- Bottling and canning -- Home preserving -- Drinks and syrups. | |
| 520 | |a The authors list equipment needed to can and bottle. They explain how to select and prepare fruits and vegetables and how to prepare jars and bottles for various kinds of canning and bottling. Includes a special trouble-shooting section that saves time and helps avoid common errors. They also explains characteristics of different kinds of produce, how to maintain produce color, how to prevent fermentation and crystalization, and how to use the right amount of pectin. | ||
| 650 | 0 | |a Jam. |0 http://id.loc.gov/authorities/subjects/sh85069302 | |
| 650 | 0 | |a Canning and preserving. |0 http://id.loc.gov/authorities/subjects/sh85019620 | |
| 650 | 0 | |a Pickles. |0 http://id.loc.gov/authorities/subjects/sh85101968 | |
| 650 | 0 | |a Cooking (Fruit) |0 http://id.loc.gov/authorities/subjects/sh85032015 | |
| 655 | 7 | |a Cookbooks. |2 lcgft |0 http://id.loc.gov/authorities/genreForms/gf2011026169 | |
| 700 | 1 | |a Downes, Muriel, |e author. |0 http://id.loc.gov/authorities/names/n50026951 | |
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| 952 | f | f | |p Non-Circulating |a Michigan State University-Library of Michigan |b Michigan State University |c MSU Special Collections |d MSU Special Collections - Rare Books |t 0 |e TX612.J3 H86 1960 |h Library of Congress classification |i Printed Material |n 1 |