The Canning Of Foods: A Description Of The Methods Followed In Commercial Canning (1912)

The book ""The Canning of Foods: A Description of the Methods Followed in Commercial Canning"" was written by Arvill Wayne Bitting and published in 1912. It provides a comprehensive overview of the techniques used in the commercial canning industry at the time. The book covers topics such as the history of canning, the equipment and materials used in the process, the preparation and preservation of various types of foods, and the quality control measures employed to ensure the safety and freshness of canned products. The author also includes detailed instructions and recipes for canning fruits, vegetables, meats, and fish. This book is a valuable resource for anyone interested in the history of food preservation or the commercial food industry.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.