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Home Preparation and Preservation of Fruit and Vegetable Juices

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Circular No.194

Abstract

Circular No.194, August 1942.

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.

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1942-08

Publisher

New York State Agricultural Experiment Station

Keywords

NYSAES; New York State Agricultural Experiment Station; Geneva NY; Cornell; Agriculture; Horticulture; Food; Juice; Press; Preservation; Home Economics; Grape; Apple; Cider; CCE; Cornell Cooperative Extension; Fruit

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