Canning, Preserving and Jelly Making

How your great-grandmother filled the cellar every autumn: the 1915 standard guide to canning, preserving, pickling and jelly making.

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Boiled

Cider, Canned, 52 and Cranberry Jelly, 123 Apples, 17 Canned, 38 Gingered, 75 Glacéd Crab, 73 Pears, and Quinces, 17 Spiced, Pickled Crab, 152 Asparagus, Canned, 26 Beans, Pickled String, 136, 137 Beets, Canned, 24 and Horseradish, Pickled, 149 Berries, Currants, Small Fruits, 18 and Blackberries, Canned, 43 Sweet Pickled, 152 Blackberry Cordial, 169 Jam, 89, 91 Jelly, 126 Blueberries, Canned, 37, 38 Blueberry Jelly, IIO, III Boiled Cider, 51 Bordeaux Sauce, 142

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