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Facts to Remember: Date Added: 8 Jun 2009
Listed in: Conserves, Jams and Jellies Ingredients

Excerpt from the Modern Priscilla Cook Book, 1924

Cooking Instructions

CONSERVES, JAMS AND JELLIES
Conserves, jams, and jellies should be poured while boiling hot into hot sterilized jars or glasses, and as soon as cold covered with hot paraffin.

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