HOME fruit and vegetable canning

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Uploaded: 03.11.2004
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TABLE OF CONTENTS


Preface. . . . . . . . . . . . 5

The history of conservation. . . . . . . . 9

The main substances contained in the
fruit and vegetables. . . . . . . . . . . 11

Water. . . . . . . . . . . . . . 11
Saccharides. . . . . . . . . . . . . 11
Proteins. . . . . . . . . . . . . . 13
Fats. . . . . . . . . . . . . . 13
Pectin. . . . . . . . . . 14
Organic acids. . . . . . . . . . 15
Tannins. . . . . . . . . . 15
Vegetable dyes. . . . . . . . . 16
Flavoring. . . . . . . . . 17
Vitamins. . . . . . . . . . . . . 18
Enzymes. . . . . . . . . . . . . 23
Mineral substances. . . . . . . . . 25
Gaza. . . . . . . . . . . . . . 25

Factors that worsen quality
fruit and vegetables. . . . . . . . . . . 26

Microbiological changes. . . . . . . 26
Biochemical changes. . . . . . . . . 29
Nemikrobiologicheskie changes. . . . . . . 31

Methods of preservation,
used in the household. . . . . 33

Preventive measures against infection. . . . 33
Inhibition of microbial activity sterilization. . . 34
Canning chemical treatment medium. . . 35
Canned pickled, salted
and alcoholization. . . . . . . . . . . 38
Preserving biological
treating medium. . . . . . . . . . . 39
Preserving moisture reduction. . . . . 42
Canning temperature decrease. . . . 45
Containers for home canning. . . . 46

Tin containers. . . . . . . . . . . 46
Glass containers. . . . . . . . . . 47

Basic steps for canning
fruit and vegetables. . . . . . . . . . 55

Compote. . . . . . . . . . . . 62
Jams. . . . . . . . . . . . . 64
Marmalades. . . . . . . . . . . 67
Fruit jam. . . . . . . . . 69
Fruit jellies. . . . . . . . . . 69
Jam. . . . . . . . . . . . 73
Fruit puree. . . . . . . . . . 74
Fruit cheese. . . . . . . . . . 75
Fruit pastes. . . . . . . . . . 76
Fruit musts. . . . . . . . . . 77
Fruit syrups. . . . . . . . . . 83
Juice. . . . . . . . . . . . . 84
Sweetened fruit. . . . . . . . 85
Drying of fruits and vegetables. . . . . . . . 86
Frozen fruit, vegetables and mushrooms. . . . 91
Sterilization of vegetables. . . . . . . . . 93
Diabetic and low-energy products. . 95


FRUIT. . . . . . . . . . . . 97

Apricot. . . . . . . . . . . . 99

Apricot compote. . . . . . . . . 99
Apricot jam I. . . . . . . . . 100
Apricot jam II (with the pectin powder). . 101
Apricot jam III (sweetened
and apricots). . . . . . . . . . . 101
Apricot jam with currant sauce. . . 102
Apricot marmalade. . . . . . . . 103
Apricots in its own juice (semi-finished). . . 103
Apricot jam. . . . . . . . . 104
Apricot Paste. . . . . . . . . . 104
Candied apricots. . . . . . . . 105
Apricot Juice. . . . . . . . . . 105
Dried apricots. . . . . . . . . . 105
Frozen apricots. . . . . . . . 106
Quince. . . . . . . . . . . . . 106

Quince compote. . . . . . . . . . 106
Quince jam I. . . . . . . . . . 107
Quince jam II. . . . . . . . . . 107
Quince marmalade I. . . . . . . . . 107
Quince marmalade II. . . . . . . . . 107
Quince marmalade with apples. . . . . . 109
Quince jelly. . . . . . . . . . . 110
Quince cheese. . . . . . . . . . . 110
Quince puree with oranges. . . . . . . 111

Orange. . . . . . . . . . . . 112

Orange marmalade I. . . . . . . . . 112
Orange marmalade II. . . . . . . . . 113
Orange marmalade III. . . . . . . . 113
Candied orange peel. . . . . . 114

Lingonberry. . . . . . . . . . . . 114

Cranberry I (without sterilization). . .

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