This extra detailed 404-page home canning guide discusses the canning and preserving of food products in household management. It is of great importance to the national economy, since the conservation of food products, from the time of production and natural time of consumption to a later time, makes a more varied and adequate diet, and that it is secured at a lower economic cost.
It is imperative to not only produce and conserve supplies of food, but also to select the most economical means of keeping the various food products.
Preserving foods by drying is a very desirable means and one that is especially important to practice when there exists a shortage of tin cans and when glass containers have advanced a great deal in price.
Vegetables, such as sweet corn, green string beans, peas, and fruits such as cherries, berries, peaches, and figs, can be dried, and in this state, they will furnish variety and serve as a substitute for canned foods. If properly dried and stored many foods are attractive and wholesale. Such vegetables as cauliflower, cabbage, cucumbers, and chayotes are better saved in brine than canned. Many other vegetables may also be kept in brine. Legumes like peas and beans, root crops like carrots and beets, while attractive when canned in a succulent stage, are more nutritious and more economically stored when mature.
This excellent resource will teach you:
- The Basic History and Development of Scientific Canning
- Bacteriology as Applied to Canning
- Preparation and Equipment
- Canning in Tin
- Canning in Glass
- Processing – Hot-Water Bath
- Processing at High Temperature
- Fruit Juices
- Fruits for Canning
- Vegetables for Canning
- Marmalades, James and Conserves
- Jelly Making
- Drying Fruits, Vegetables and Herbs
- Preservation of Meats
- Use of Fruits and Vegetables in the Diet
- The Business Side of Canning
- Teaching Canning
Learn how to save money with this thorough home canning guide. Not only will your food reserves be well stocked for an emergency, but also you will be in control of canning vegetables at their peak freshness.