preserves
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Wednesday, October 22, 2014
 
 
   
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Fruit Jellies, Preserves, Jams, Marmalades, Conserves and Butters

Cooperative Extension Service
Michigan State University
Extension Bulletin e163

Fanny W. Yeatman, Mabel C. Steinbarger, Foods and Nutrition, USDA
Issued  May  1936   16 pages   (Fil. 1)

Fanny W. Yeatman, Mabel C. Steinbarger, Foods and Nutrition, USDA
Reprinted  Ju;y  1939   16 pages   (Fil. 2) 

Archive copy of bulletin. Do not use for current recommendations.  For current recommendations contact your local Extension Office.
 

 



Home Canning: Fruits, Vegetables, Pickles, Jams and Jellies

MSU Extension Service
Michigan State University
Extension Bulletin e1555

Sharon Davis Kennedy, Formerly Extension Specialist, Department of Food Science and Human Nutrition
Issued May 1982 20 pages (Fil. 1)

Addendum to E1555
Penny Ross, Extension Food and Nutrition, Specialist, Department of Food Science and Human Nutrition
Issued March 1985 2 pages (Fil. 2)

Barbara Mutch, and Sandra Andrews, Extension Food and Nutrition Specialists, Department of Food Science and Human Nutrition
Issued June 1988 4 pages (Fil. 3)

Archive copy of bulletin. Do not use for current recommendations. For current information contact your local Michigan Extension offices.



How to Make Jellies, Jams, and Preserves at Home

The publication starts with a discussion of the essential ingredients of fruit, pectin, acid and sugar. The next sections discuss the necessary equipment and then the various types of preserves. Photographs help illustrate various techniques. Recipes for various type of preserves,jams and jellies are included. 34 pp. 

Archive copy of bulletin. Do not use for current recommendations.  To find current recommendations contact your local Extension office, listed under county government in the phone book. Click here for a list of Michigan Offices.



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