Professor H. I. Blits' Methods of Canning Fruits and Vegetables by Hot Air and Steam and Berries by the Compounding of Syrups Also the Crystallizing a

This vintage book is a detailed guide to preserving food, with information on canning, making syrups, making jellies, sterilisation, and many other related aspects. Written in simple, plain language and full of useful tips and simple instructions, this handbook is highly recommended for readers with an interest in economical cooking, and would make for a great addition to culinary collections. Contents include: “The Mysteries of Canning and Preserving by the Latest and most Improved Methods”, “To Keep Fruit Fresh”, “To Can Gooseberries, Rhubard and Cranberries in Cold Water”, “To Can Pineapples in their Own Juice Preferably Cold”, “To Can Fruits, Berries and Tomatoes by the Hot Air Generated from Oven of Stove or Range”, etc. Many vintage books such as this are becoming increasingly rare and expensive. It is with this in mind that we are republishing this book now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on growing fruit.