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

"Canned Fruit, Preserves, and Jellies: Household Methods of Preparation" by Maria Parloa is a helpful book from the early 1900s about how to keep fruits fresh for a long time. It teaches different ways to can fruits, make jams, and create jellies, so people can hold onto the taste and goodness of their favorite produce. The book walks through how to pick the best fruits, get them ready for canning, and then use different methods to preserve them, stressing the need to keep everything clean and germ-free to avoid spoilage. It includes recipes for fruits like raspberries, peaches, and cherries, explaining how much sugar and cooking time turns them into delicious treats that last. Ultimately, the book shows how families can save food and money by turning extra fruits into useful supplies in their kitchen, especially for those living out in the country.