A Complete Course in Canning: The Best Practical Methods of Canning Foods and Preserving Fruits and Vegetables (in English)
Synopsis "A Complete Course in Canning: The Best Practical Methods of Canning Foods and Preserving Fruits and Vegetables (in English)"
This special edition of "A Complete Course in Canning" was written by The Canned Food Authority, and first published in 1918. The book is filled with historic information on the art of canning and preserving food, and an interesting look into how things were done a hundred years ago. Includes chapters on A Brief History of Canning, Boiler Capacity of Power Plant, Can Markers or Stampers, Factory Requirements, Filling Cans or Jars, Floor Plans for Model Cannery, Hand Canning Plant, Scalding and Peeling Tomatoes, and many more. IMPORTANT NOTE - Please read BEFORE buying! THIS BOOK IS A REPRINT. IT IS NOT AN ORIGINAL COPY. This book is a reprint edition and is a perfect facsimile of the original book. It is not set in a modern typeface and has not been digitally rendered. As a result, some characters and images might suffer from slight imperfections, blurring, or minor shadows in the page background. This book appears exactly as it did when it was first printed. DISCLAIMER: Due to the age of this book, some methods or practices may have been deemed unsafe or unacceptable in the interim years. In utilizing the information herein, you do so at your own risk. We republish antiquarian books without judgment, solely for their historical and cultural importance, and for educational purposes. If purchasing a book more than 50 years old, especially for a minor, please use due diligence and vet the text before gifting.
