This special edition of “Food Conservation and the Art of Canning” was written by Mrs. Sherwood P. Snyder, and first published in 1917. The book is filled with historic information on the art of canning and preserving food, and the different methods that can be utilized for food preservation at home. An interesting look into how things were done a hundred years ago, and all the fundamentals we still use today. Includes chapters on The Steam Pressure Canner, Hot Water Bath Canners, The Wash Boiler, Glass Jars, The Best Utensils for Canning Acid Food, A Few of the Essentials for Successful Canning, Preserving Eggs, The Open Method of.
Food Conservation and the Art of Canning book series pdf
Food Conservation and the Art of Canning for free
Food Conservation and the Art of Canning book
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