By Князь Александр Трубецкой

Константиновский рубль - одна из самых известных российских монет, и добавить к этому мало что можно. Данное издание - одно из первых, посвященных этой уникальной монете.

Другие книги о Константиновском рубле:
Константиновский рубль. Новые материалы и исследования

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Additional resources for Rouble de Constantin, cesarevitch and grand duc de Russie

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Canning does two things: it sterilizes both the container and the food by using heat, and it hermetically seals the container so that micro-organisms do not contaminate the food after it has been sterilized. Essential: It is important to wash produce (even organic produce) because that is the first step in reducing bacteria, yeasts and moulds, as well as in keeping food fresh. Washing removes contaminants, including dust, soil, large numbers of micro-organisms and organic matter, and it is a critical first step in the sterilization process.

Make a Syrup or Use Juice or Water Sugar helps canned fruit hold its shape, colour and flavour. For that reason, sugar syrups are often used for canning fruit. Use 1 to 1–1/2 cups (250 to 375 mL) syrup per quart (1 L) to cover the fruit. Syrups range from very light to very heavy. For the canned fruit recipes in this book, light syrup is included with canning directions, but the following chart gives sugar and liquid proportions for other types of syrups. TO MAKE SYRUP: In a heavy-bottomed saucepan, combine granulated sugar with water; stir until dissolved.

Due to the gel-like nature of some forms of pectin, they are considered to be a soluble fibre that has been shown to reduce blood cholesterol levels in humans. Apples and crabapples, quinces, plums, currants, gooseberries, cranberries, oranges and other citrus fruits (rind and pips) contain high levels of the type of pectin perfect for jelly making. Soft fruits, like cherries, raspberries and strawberries, have relatively low pectin levels. Pectin in the high-yielding plants is the substance that makes preserves jell, or firm up.

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Rouble de Constantin, cesarevitch and grand duc de Russie by Князь Александр Трубецкой


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