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

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

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

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دار النشر: Project Gutenberg
الصفحة رقم: 9

pint of sugar for the pint of juice must be measured generously.

Another cause of the jelly crystallizing is hard boiling. When the sirup boils so rapidly that particles of it are thrown on the upper part of the sides of the preserving kettle they often form crystals. If these crystals are stirred into the sirup they are apt to cause the mass to crystallize in time.

The use of the sirup gauge and care not to boil the sirup too violently would do away with all uncertainty in jelly making. The sirup gauge should register 25°, no matter what kind of fruit is used. (See p. 15.)

Jellies should be covered closely and kept in a cool, dry, dark place.

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