Company, D: Preserving and Canning - The Housekeeper's Guide to Success in Preserving and Canning of Fruits, Vegetables, Meat, Fowl and Soups to Which Have Been Added Other Chosen Recipes; A Compilation of Good Recipes and Useful Hints, Carefully Tested and Approved b

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Excerpt from Preserving and Canning: The Housekeeper's Guide to Success in Preserving and Canning of Fruits, Vegetables, Meat, Fowl and Soups to Which Have Been Added Other Chosen Recipes; A Compilation of Good Recipes and Useful Hints, Carefully Tested and Approved by Expert AuthorityCanning should be looked upon as a means of preserving surplus food, by the best method for a specific product. In order that it may be used later to advantage. What foods and how much should be canned depends upon the conditions in each household. A budget helps. In the following table, the second column shows the needs of one person; in the blank column at the right, can be placed the number of pints or quarts necessary to supply the require ments of the entire family. We will assume that fresh vegetables and fruits can be obtained for approximately four months of the year. This leaves about thirty-six weeks when canned foods will be needed. With canned vegetables served four days a week, and canned fruits on the menu five days a week, the budget will look like the Budget Sheet shown on the next page.Canning should be confined to seasons when fruits and vegetables are most abundant.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis 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.