This volume contains a comprehensive guide to canning food on the farm and at home, with information on equipment, a wide array of fruits and vegetables, syrups, brine... and much more besides. Written in clear, concise language, this text is perfect for the those with little previous experience. Although old, the information contained herein is timeless, making this book a great addition to collections of vintage culinary literature. The chapters of this book include: 'Causes of Spoiling', 'Methods of Preserving', 'Sterilization by Heat', 'Fractional Sterilizing Vegetables', 'Sterilizing Fruits at Low Temperatures', 'Preservatives', 'Methods of Home Canning', 'General Equipment', 'Jars', 'Cans', 'Sanitary Cans', 'Soldering', 'Starting the Torch', 'Tinning the Capping Steel', etcetera. We are proud to republish this book, now complete with a new and specially commissioned introduction on preserving and canning food.