This special edition of "A Complete Course in Canning" was written by The Canned Food Authority, and first published in 1918. The book is filled with historic information on the art of canning and preserving food, and an interesting look into how things were done a hundred years ago. Includes chapters on A Brief History of Canning, Boiler Capacity of Power Plant, Can Markers or Stampers, Factory Requirements, Filling Cans or Jars, Floor Plans for Model Cannery, Hand Canning Plant, Scalding and Peeling Tomatoes, and many more. IMPORTANT NOTE - Please read BEFORE buying THIS BOOK IS A REPRINT....
This special edition of "A Complete Course in Canning" was written by The Canned Food Authority, and first published in 1918. The book is filled with ...
