Successful Canning and Preserving: A Practical Handbook for Schools, Clubs and Homes

This special re-print edition of Ola Powell's book “Successful Canning and Preserving” is a complete guide to canning and preserving food. Written in 1917 at the height of World War One, this classic text is the most thorough and extensive of its kind. Chapters include The History and Development of Scientific Canning, Bacteriology As Applied to Canning, Preparation and Equipment, Canning in Tin, Canning in Glass, Processing – Hot Water Bath Canning, One Period Processing Under Steam Pressure, Fruit Juices, Fruits For Canning, Vegetables For Canning, Preserves, Marmalades, Jams and Conserves, Jelly Making, Pickling, Drying Fruits, Vegetables and Herbs, Preservation of Meat, The Use of Fruits and Vegetables In The Diet, Canning Club Organization, Canning Meats and Seafoods and much more. At nearly 450 pages, this heavily illustrated text is literally one of a kind and will teach you everything you would ever want to know on the subject of canning and other types of food preservation. Note: This edition is a perfect facsimile of the original edition and is not set in a modern typeface. As a result, some type characters and images might suffer from slight imperfections or minor shadows in the page background.