The Art Of Canning And Preserving As An Industry (1901)

The Art of Canning and Preserving as an Industry is a comprehensive guidebook written by Jean Pacrette in 1901. The book provides detailed instructions on the process of canning and preserving different types of food, including fruits, vegetables, meats, and fish. It also covers the various methods of preserving food, such as drying, smoking, and pickling.The book is aimed at individuals who are interested in starting a canning and preserving business or those who want to learn how to preserve food for personal use. It includes information on the equipment required for canning and preserving, as well as the different types of containers that can be used.The book also provides advice on the best types of food to preserve and how to prepare them for canning or preserving. It covers the different types of preservatives that can be used, including salt, vinegar, and sugar, and provides recipes for different types of preserves, such as jams, jellies, and pickles.Overall, The Art of Canning and Preserving as an Industry is a valuable resource for anyone interested in the art of preserving food. It offers practical advice and detailed instructions that are still relevant today, more than a century after it was first published.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.