A01=May Byron
acidification in food storage
advanced fruit preservation methods
Author_May Byron
BLACK CURRANT
boiling
Boiling Syrup
castor
Castor Sugar
Category=JBCC4
Category=JHMC
Day Drain
Demerara Sugar
Earthen Pan
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eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
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eq_society-politics
fine
Fine Sieve
food preservation science
Fruit Bottled
fruit processing techniques
grated
Grated Rind
Ground Ginger
Hair Sieve
Heated Sugar
Icing Sugar
LEMON DROPS
microbiological spoilage prevention
ORANGE MARMALADE
powdered
Powdered Cinnamon
Powdered Sugar
Red Currant
Red Currant Juice
rind
SEVILLE ORANGE
Slow Oven
SPICED APPLES
spoon
sterilisation procedures
sugar
sugar concentration methods
Sweet Oranges
syrup
Thin Syrup
Wide Mouthed Bottles
wooden
Product details
- ISBN 9781138973497
- Weight: 521g
- Dimensions: 156 x 234mm
- Publication Date: 17 Oct 2016
- Publisher: Taylor & Francis Ltd
- Publication City/Country: GB
- Product Form: Paperback
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First published in 2006. The Jam Book is a practical guide to the preservation of fruit- not only jams, but also jellies, marmalades preserves, conserves, cheeses; pastes, butters, chips; crystallised, candied, and brandied fruit; fruit dried and fruit bottled. The object of preserving fruit is to ward off, exclude or neutralise those bacilli which otherwise would cause its almost immediate decay. A heavy solution of sugar; a strong acid, like vinegar; or storage in sterilised jars in which the fruit is externally heated to boiling point - these are the three most popular methods. The book contains hundreds of recipes - for apple marmalade, barberry jam, elderberry jelly, cherry conserve, melon marmalade, guava preserve, grape jelly, pear jam, apple and ginger preserve, and many other temping reads. For those who wish to make natural great tasting jams, this book offers an excellent array of possibilities.
