Label
All
0
Clear all filters

Hints on Preserving

Appears in
La Cuisine Creole
La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About
Preserving kettles should be broad and shallow, with a handle on each side. If you wish to preserve in small quantities, use a small kettle. A charcoal furnace is most desirable in warm weather, as you can put it where you like, and thus avoid the heat of the kitchen. Slow, gentle boiling is absolutely necessary in preserving and pickling.
Crushed or loaf sugar should be used for preserves, as it is less liable to ferment during the long hot summer.
Jelly bags may be made of cotton, linen, or flannel, and can be made like an old-fashioned reticule, with a string through the top, to close and suspend it while dripping.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

The licensor does not allow printing of this title