Publisher's Synopsis
The Secrets of Canning is a comprehensive guide to the theory and practice of the canning industry, written by Ernest F. Schwaab and first published in 1890. The book provides a detailed overview of the canning process, including the selection and preparation of fruits and vegetables, the use of different types of containers and closures, and the various methods of sterilization and preservation. Schwaab also covers the history and development of canning, as well as the economics of the industry and the role of government regulation. The Secrets of Canning is an essential resource for anyone interested in the history, science, and practical application of this important food preservation technique.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.
