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

"Canned Fruit, Preserves, and Jellies: Household Methods of Preparation" by Maria Parloa is a practical guide on food preservation techniques, specifically concerning fruits, written in the early 20th century. The book focuses on various methods for canning, preserving, and making jellies, emphasizing the importance of maintaining the nutritional value of fruits while providing step-by-step instructions for readers seeking to enhance their culinary skills through preservation methods. The content of this book encompasses detailed guidelines on selecting the appropriate fruits, preparing them for preservation, and the various techniques involved in canning and making preserves and jellies. Parloa discusses the importance of sterilization in preventing spoilage and ensures that the fruit retains its flavor and texture. The book covers recipes for a variety of fruits, including raspberries, cherries, peaches, and more, along with the ideal sugar concentrations and cooking times required for successful preservation. Throughout, there is an emphasis on the economic benefits of preserving fruits, transforming surplus produce into valuable pantry staples for households, especially in rural areas. (This is an automatically generated summary.)

Maria Parloa was an American author of books on cooking and housekeeping, the founder of two cooking schools, a lecturer on food topics, and an early figure in the "domestic science" movement. A culinary pioneer, she was arguably America's first celebrity cook, considered "one of the innovative superstars of her field".