How to Bottle Fruit, Vegetables, Chicken, Game, Tomatoes & How to Make, Jams, and Jellies, Fruit Wines and Pickles

Originally published in the 1930s, this is an exhaustively detailed and practical guide to bottling and preserving every type of meat, veg, fruit and liquid you can think of. Still of great practical use in today's kitchen. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. Vintage Cookery Books are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. Contents Include: Flowers Preserved Process and its Advantages How to Bottle Fruit. In Water. For Syrup Flowers Clips and Connectors for Vacuum Bottles Temperatures Fruit Rising in the Bottles How to Bottle Fruit .In Syrup, In Water only Wartime Suggestions. Shortage of Sugars How to Bottle Fruit, Without Water or Sugar The Store Room How to Prepare Fruit For Bottling, etc . Arranged Alphabetically Apples Apricots Barberries Blackberries Blackberries and Apples Capsicums Cherries Cranberries Dried Fruit Currants, Black and Red Damsons Figs Gooseberries Grapes Greengages Loganberries Mangoes Mincemeat Mixed Fruit Salad Mulberries Nectarines Oranges Lemons Passion Fruit Peaches Pears Plums Quinces Raspberries Rhubarb, Method 1 with Water, Method 2 without Water, Method 3 In Syrup Strawberries Strawberries Without Syrup, for Jam Whortleberries Fruit Juice Fruit Acid Syrup Tomatoes, Without Water, Puree, With Water, To Remove Skins from Tomatoes How to Bottle Vegetables Asparagus Beans French and Scarlet Runner Beetroot Broad Beans Broccoli and Cauliflower Carrots Celery Corn on the Cob Globe Artichokes Leeks Marrow Vegetable Macedoine Peas Potatoes and other Root Vegetables Seakale To use Bottled Vegetables How to Bottle Poultry, Pheasants, Partridges, Rabbits, Brawn, etc…