id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
30441	Parloa, Maria	Canned Fruit, Preserves, and Jellies: Household Methods of Preparation			.txt	text/plain	12867	899	85	CANNED FRUIT, PRESERVES, AND JELLIES: will be the fruit, sugar, fuel, jars, glasses, boxes, packing material, glass jars, and covers should be put in cold water and heated gradually but the time at which the fruit is at its best for canning, jelly boiled in clear water, the pared fruit should be dropped into a bowl of fruit juice, if the sirup gauge registers 25°, the proportion of sugar jars in boiling water; and stewing the fruit before it is put in the Put 2 quarts of the fruit in the preserving kettle; heat slowly on the Put the fruit in the preserving kettle with cold water to cover it Cover the boiler and let the fruit cook ten minutes from the time the the cherries, fruit juice, and sugar in the preserving kettle. Put the fruit in a large preserving kettle and cover with the boiled	./cache/30441.txt	./txt/30441.txt