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The Jam Book - Byron, May
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First published in 2006. The Jam Book is a practical guide to the preservation of fruit- not only jams, but also jellies, marmalades preserves, conserves, cheeses; pastes, butters, chips; crystallised, candied, and brandied fruit; fruit dried and fruit bottled. The object of preserving fruit is to ward off, exclude or neutralise those bacilli which otherwise would cause its almost immediate decay. A heavy solution of sugar; a strong acid, like vinegar; or storage in sterilised jars in which the fruit is externally heated to ...

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    • Title: The Jam Book by May Byron
    • Publisher: Taylor & Francis
    • Print ISBN: 9781138973497, 1138973491
    • eText ISBN: 9781317846048
    • Edition: 2016 1st edition
    • Format: EPUB eBook
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