Modern Practice of Canning Meats (Classic Reprint)
Language: English
Published by Forgotten Books, 2018
- Softcover
- New
Seller: Forgotten Books, London, United KingdomForgotten Books
AbeBooks seller since June 2, 2021
Condition: New
US$ 18.33
Quantity: Over 20 available
Add to basketItem description from seller
Print on Demand. This book is a practical guide to canning meat. Canning is a method of preserving food that has been around for centuries, and it is still a popular way to preserve meat today. The author provides a comprehensive overview of the canning process, from selecting and preparing the meat to processing and storing the finished product. The book also includes a number of recipes for canned meat products, such as corned beef, roast beef, and chili. These recipes are easy to follow and can be used to create delicious and nutritious meals. The author also provides tips on how to troubleshoot common problems that can occur during the canning process. Whether you are a beginner or an experienced canner, this book is a valuable resource. The author's clear and concise instructions will help you to can meat safely and successfully. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. …
Seller Inventory # 9781333347482_0
- Title
- Modern Practice of Canning Meats (Classic Reprint)
- Author
- G. T. Hamel
- Publisher
- Forgotten Books
- Publication year
- 2018
- Condition
- New
- Book Type
- print-on-demand item
- Binding
- Paperback
- Language
- English
- ISBN 10
- 1333347480
- ISBN 13
- 9781333347482
- Seller catalogs
- Home and Household
This practical guide delves into the science and craft of canning meats, from choosing fresh ingredients to mastering heat, vacuum, and pressure for safe, shelf-stable products. It explains why cleanliness, proper processing, and thoughtful packing matter for flavor, nutrition, and safety.
The book offers a clear look at the theory behind preserving foods in air-tight containers, the role of heat to destroy bacteria and spores, and how to balance taste with safety. It also covers practical steps for preparation, filling, capping, venting, and testing cans to detect leaks, plus how legislation and inspection shape everyday canning work. You’ll see how to approach corned beef, roast beef, and other meats with an eye toward quality and consistency.
- Foundations of canning theory: how microbes behave and why heat is essential
- Step-by-step processes for preparing, filling, sealing, and vacuum testing
- Guidance on cleanliness, by-products, and safe handling to avoid spoilage
- Insights into regulations, inspection, and the consumer experience
Ideal for readers of food science and preservation, home canners, and professionals seeking reliable perspectives on safe meat canning and product quality.
"Synopsis" may belong to another edition of this title.
Forgotten Books
London, United Kingdom
AbeBooks seller since June 2, 2021
Shipping rates from United Kingdom to U.S.A.
| Item | 5 to 10 business days | 5 to 10 business days |
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Store description
Forgotten Books’ Classic Reprint Series utilizes the latest technology to regenerate facsimiles of historically important writings. Careful attention has been made to accurately preserve the original format of each page whilst digitally enhancing the quality of the aged text.
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FB &c Ltd
Dalton House, 60 Windsor Avenue
London, United Kingdom SW19 2RR
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All books are Print on Demand and will be printed upon purchase and shipped in New Condition. Orders typically ship within 3-5 business days. If you're dissatisfied with your purchase (Incorrect Book/Not as Described/Damaged) or if the order hasn't arrived, you're eligible for a refund within 30 days of the estimated delivery date. If you've changed your mind about a book that you've ordered, please use the ask bookseller a question link to contact us and we'll respond within 2 business days.
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