Sugar Preserved Fruits for the Home Food Supply, Extension Circular 166

Series

Circular

Collection name

NMSU Cooperative Extension Service and Agricultural Experiment Station Publications, 1889-Present

Date

1939-11

Decade

1930s

Author

Hanny, Dorothy Y., Mrs.

Subject (LCSH)

Jelly

Jam

Subject (NALT)

jams

preserves

Table of contents

Introduction

Jelly

Equipment for jelly and preserve making

Containers

Selection and preparation of fruit for jelly making

Pectin

Acid

Sugar

Cooking the jelly

The jelly test

Storing the jelly

Jelly failures or defects

Score card for jellies

Table for making jelly

Preserves, Jams, Butters, Conserves, Marmalades

Preserves

Score card for preserves

Table for preserves

Jams

Score card for jams

Table for jams

Fruit butters

Score card for fruit butters

Table for fruit butters

Conserves

Score card for conserves

Table for conserves

Marmalades

Score card for marmalades

Table for marmalades

Bibliography

Extent

28 pages

Notes

Circular containing detailed information and instructions for making and scoring jellies, preserves, jams, butters, conserves, and marmalades

Original publisher

New Mexico College of Agriculture and Mechanic Arts

Cooperative Extension Service

Place of publication

State College (N.M.)

Frequency

frequency varies

Digital publisher

New Mexico State University Library

Source

NMSU College of Agricultural, Consumer, and Environmental Sciences (ACES)

Language

English

Type

Text

Format

application/pdf

Medium (AAT)

newsletters

Genre (AAT)

periodicals

Access rights

Open to re-use

Metadata cataloger

Bramlett, Suzanne

Schneider, Ingrid

Roth, Michael

Digital identifier

UAAPc000166.pdf