Treatise On Food Conservation And The Art Of Canning (1917)

""A Treatise On Food Conservation And The Art Of Canning"" is a book written by Dona Mackenzie Snyder in 1917. The book is a comprehensive guide to food preservation techniques, with a particular focus on canning. It covers topics such as the benefits of food conservation, the history of canning, the equipment needed for successful canning, and the proper methods for preserving various types of foods. The book also includes recipes for canning fruits, vegetables, meats, and fish, as well as instructions for making jams, jellies, and pickles. Throughout the book, Snyder emphasizes the importance of food conservation during wartime, and provides tips for households looking to reduce their food waste and save money. The book is a valuable resource for anyone interested in learning about food preservation and the history of canning.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.