Home Preparation and Preservation of Fruit and Vegetable Juices
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Circular No.194, revised and reprinted
Pederson, Carl S.; Beattie, H. G.
Circular No.194, revised and reprinted July 1943. This circular describes home processing of fruit and vegetables into juice products. It covers equipment needed, homemade presses, pressing, juicing using appliances, directions for making apple, grape, cherry (cold and hot pressed), raspberry, plum, tomato, sauerkraut, rhubarb, carrot, celery, beet, and turnip juice. Acidification, freezing and canning are discussed.
New York State Agricultural Experiment Station
NYSAES; New York State Agricultural Experiment Station; Geneva NY; Cornell; CCE; Cornell Cooperative Extension; Agriculture; Horticulture; Food; Fruit; Juice; Preservation; Home Economics; Grape; Apple; Cider; Press