Home-Made Jellies, Jams and Preserves

This special edition of "Home-Made Jellies, Jams and Preserves" was written by Fanny Walker Yeatman (Junior Specialist in Foods) and Mabel C. Stienbarger (Associate Specialist in Foods), and first published in 1945. It was produced in conjunction with the Foods and Nutrition Division of the Bureau of Home Economics, part of the the U.S. Department of Agriculture. The book, now more than 70 years old, covers the basics of home Jelly-making and covers topics like Preservation of Color and Flavor, Changes in Fruits Caused by Heat and Sugar, Fruits for Jelly Making, Equipment for Jelly Making, Preparing the Containers, Jelly Failures and Spoilage, and more. This pamphlet was first published as "Farmers' Bulletin No. 1800." IMPORTANT NOTE - Please read BEFORE buying! THIS BOOK IS A REPRINT. IT IS NOT AN ORIGINAL COPY. This book is a reprint edition and is a perfect facsimile of the original book. It is not set in a modern typeface and has not been digitally enhanced. As a result, some characters and images might suffer from slight imperfections, blurring, or minor shadows in the page background. This book appears exactly as it did when it was first printed. DISCLAIMER: Due to the age of this book, some methods or practices may have been deemed unsafe or unacceptable in the interim years. In utilizing the information herein, you do so at your own risk. We republish antiquarian books without judgment, solely for their historical and cultural importance, and for educational purposes. If purchasing a book more than 50 years old, especially for a minor, please use due diligence and vet the text before gifting.