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by Roger Chambers (Introduction by), Jean Pacrette (Author)
This special re-print edition of Jean Parcette's book "The Art of Canning and Preserving As An Industry" is a guide to canning and preserving food that was utilized by the early canning industry. Written in 1901 by a professional canning packer from Paris, France, this classic text provides insight into how to successfully can and preserve food according to high commercial standards. Parcette's knowledge and methodology on the subject will be found to be of immense value to the home canner. Topics include The Art of Canning and Preserving, Fruits: Syrups, Extracts, Juices and Jams, Vegetables, Salt and Fresh Water Fish, Milk, Meats, Fowl, Game, Sauces, Potted Meats and Poultry, Beer and much more. Included are hundreds of canning recipes, many of which will not be found in other books on canning or home preserving. A real treasury of information that will benefit the home canner. 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.
