The Art Of Canning And Preserving As An Industry 1901

The Art of Canning and Preserving as an Industry is a book written by Jean Pacrette and first published in 1901. This book provides a comprehensive guide on the art of canning and preserving food as a commercial industry. It covers various topics such as the history of canning, the different methods of preserving food, the equipment needed for canning, and the different types of foods that can be preserved.The book also includes detailed instructions on how to can and preserve fruits, vegetables, meats, and fish. It provides information on the different types of containers that can be used for canning, such as glass jars and tin cans, and also covers the different types of preservatives that can be used to extend the shelf life of canned foods.In addition to the practical aspects of canning and preserving food, the book also discusses the economic benefits of the industry. It provides information on the different markets for canned and preserved foods, and also includes tips on how to start a successful canning and preserving business.Overall, The Art of Canning and Preserving as an Industry is a valuable resource for anyone interested in the art of canning and preserving food, whether as a hobby or as a commercial venture. It provides detailed information on every aspect of the industry, making it an essential guide for beginners and experienced canners alike.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.