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Every Step In Canning: The Cold-Pack Method, by Grace Viall Gray
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So you've planted your garden, worked hard all summer, and brought in a bumper crop of fresh, delicious, healthy – and perishable! – produce… Now what? Grace Viall Gray's classic EVERY STEP IN CANNING: THE COLD-PACK METHOD holds the key to ensuring that your bountiful harvest blesses your family's dinner table all winter long! Learn tried and true methods for canning fruits, vegetables, meats and soups, making jellies, jams, fruit butters and marmalades, and even for curing, smoking and preserving meat, brining and pickling a variety of foods, and preserving eggs for use when the chickens stop laying. Plus, discover the best old world methods for safely storing fresh produce for use all winter without refrigeration or electricity! First published in 1920, EVERY STEP IN CANNING: THE COLD PACK METHOD Is a treasure trove of food preservation and storage knowledge from our grandparents generation that is ripe for rediscovery by enlightened home gardeners today!
CONTENTS
I. GETTING READY TO CAN
II. SOFT FRUITS AND BERRIES
III. HARD FRUITS
IV. VEGETABLES
V. SOUPS
VI. JELLIES, JAMS, PRESERVES, MARMALADES, FRUIT JUICES AND SIRUPS VII. MEAT
VIII. FISH
IX. EASY METHODS OF CANNING IN TIN
X. INTERMITTENT CANNING OR FRACTIONAL STERILIZATION
XI. WHY CANNED GOODS SPOIL
XII. GETTING READY TO DRY XIII. HOW TO DRY FRUITS
XIV. HOW TO DRY VEGETABLES
XV. EVERY STEP IN BRINING
XVI. CURING, SMOKING AND PRESERVING MEAT
XVII. PRESERVED OR "CANNED" EGGS XVIII. HOME STORAGE OF VEGETABLES XIX. HOW TO MARKET HOME CANNED PRODUCE EVERY STEP IN CANNING
- Sales Rank: #3202958 in Books
- Published on: 2015-01-11
- Original language: English
- Dimensions: 9.00" h x .67" w x 6.00" l,
- Binding: Paperback
- 296 pages
Most helpful customer reviews
51 of 58 people found the following review helpful.
DANGER! These primitive canning methods are ONLY of historical Interest
By Amazon Customer
Do not follow the canning directions in this book from 1920--they are primitive and can lead to death from botulism.
The only safe way to can non-acid vegetables (beans, corn, etc.) and meats is with a pressure cooker.
If you're interested in modern methods for home canning, buy the current edition of what's commonly known as the "Ball Blue Book". The title is: "Ball Complete Book of Home Preserving" and it's available from Amazon.
On the positive side, this book is well formatted for the Kindle and is of historical interest.
26 of 30 people found the following review helpful.
Canny Thoughts
By Sharon Beverly
This little book is a pleasant contrast for us to learn about food science and food preparation. It was written 91 years ago. The formal language of the author makes it read much as a textbook.
The rationales for keeping foods free from bacteria still apply today. We just have so many other ways to preserve what we grow and eat. She thoroughly explains the various methods of canning, timing of cooking and sterilizing, how and why to sterilize, and how to prepare each type of food for canning.
The term, canning, was more apt in the past, as canning in metal cans was done in homes. Today we think of tins as products for purchase.
The author included how-tos for canning everything from your own home-made head cheese to the hens you slaughtered yourself. It's a great reality check for just how conveniently we can access virtually anything we want to store and eat. Her dry prose aside, reading this could launch you into canning for your own family.
1 of 1 people found the following review helpful.
suprisingly helpful
By starry
in-depth yet easy to understand. it is nearly a hundred years old, so some terminology is odd, but the principles are the same. info on cold/cellar storage, reference charts, instructions on building a simple solar or indoor dehydrator. also helps you appreciate modern developments like hot running water.
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