The Modern Way of Canning

The Modern Way of Canning written & published by Burpee Can Sealer Co, Chicago, IL, 1932. 14th Edition. Paperback. Size 8vo. Condition: Acceptable. Covers loose, top corner of book critter chewed, some content affected. A guide to using Burpee equipment including: Model 23 Burpee Can Sealer; Burpee Hot-Lift Tongs; Burpee Pressure Cooker; Burpee Corn Cutter; and the Burpee Bean Cutter. Complete operating instructions and a parts list for the can sealer, black and white photographs illustrate. Step by step guide to canning from gathering the product, grading, preparation, blanching and cold dipping, packing and use of preservatives or canning compounds; can types, sizes and covers are discussed; and labeling and storing finished canned product. Specific instructions are given to canning: Fruits & Jelly; Vegetables, Relishes and Pickles; Soups; Meat and Poultry; Fish and Other Sea Food; and Miscellaneous foods like Pork and Beans and Tomato Sauce. 63 Pgs. Description text copyright 2009 www.BooksForComfort.com. Item ID 12780.