Excerpt from The Art of Canning and Preserving as an Industry Experience did teach him that not only the drying by the heat of his fire but the smoke saturating the meat made it keep long, longer yet, and still it was good to eat. When the sun will again shine bright over the valley, when the valley will be green anew, the man will hunt and fish, save, dry, smoke and preserve. The frost will find him without fear of the rigor of the elements. The little ones are safe. The man on the seashore made the next step, he discovered the precious, the immense help offered by nature in the salt of the water. He made salt and salted the fish, he made more salt and exchanged it with the man of the mountain for meat and plants and by a series of progress the meat and vegetables were salted in the big earthenware jars. The conditions of life were then rendered easier. The supply stored, and being assured not to suffer from hunger, time could be devoted to pick wild plants and seeds to aromate the brine, to give flavor to the food, to render it palatable. The laurel, the mint, the onion, the garlic soon became necessities. Bold seamen returning from long and adventurous cruises brought the hot pepper, the nutmeg, the cinnamon, the tropical spices, they pleased the taste, from luxuries they became part of the brine where pieces of pork or beef were salted. How long a time, how many hundred or thousand years elapsed between each stage of progress - we ignore, the memory of man is short; but here we reach the modern times and Appert, our great master, discovers and teaches the method by which eatables heated, after being air-tightly enclosed in receptacles, will keep and not decay for an unlimited length of time. The principle of the annihilation by the heat of the destructive ferments, its contradiction to the belief of the time made a revolution, canning factories quickly spread all over France and later were established in other countries. In the United States the preserving industry, still young, has taken an enormous growth, and each year the number of plants and their output largely increases. Each season sees new and more powerful machineries to prepare the fruits and vegetables, to pack them in tins, to seal and to process them. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

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.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Excerpt from Canning, Preserving and Pickling The rapid sale of my books How to Cook in Casse role Dishes and Candies and Bonbons and How to Make Them, as well as the knowledge that a want exists for a volume dealing with the preservation of fruits and vegetables, has encouraged me to publish this work under the title of Canning, Preserving, and Pickling. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.