The Canning of Foods: A Description of the Methods Followed in Commercial Canning (1912)

The Canning of Foods: A Description of the Methods Followed in Commercial Canning is a book written by Arvill Wayne Bitting in 1912. The book provides a comprehensive description of the various methods used in canning food commercially. It covers the principles of canning, the equipment used, the different types of containers, and the processes involved in canning fruits, vegetables, meats, and fish. The author also discusses the importance of proper sanitation and hygiene in the canning process to ensure the safety and quality of the canned products. The book is a valuable resource for anyone interested in learning about the commercial canning of food, including food industry professionals, students, and home canners.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.