This special edition of "Canned Fruit, Preserves and Jellies" was written by Maria Parola, and first published in 1917. The book is filled with info on homemade canned fruit, preserves and jellies, including recipes, and an interesting look into how things were done a hundred years ago. Includes chapters on Fresh and Preserved Fruit for the Market, Principles of Canning and Preserving, Bacteria, Yeasts and Fermentation, Methods of Making Jelly, Selection and Handling of Fruit for Jelly Making, Canned or Bottled Fruit Juices, and many more. IMPORTANT NOTE - Please read BEFORE buying THIS BOOK...