Food History

Every Step in Canning

by Grace Viall Gray

Grace Viall Gray teaches the cold-pack method, in which raw food goes into the jar and is then cooked in it, for home canners in the years when American households were urged to put up their own food. It goes step by step, with timetables for every fruit and vegetable. Canning advice has changed since, and its methods should not be followed as they stand.

The librarian

Read it in the Library After Dark Or read it as plain text

Reading time

About 4 hr 5 min

Where to find it

On the Food History shelves

Edition

Project Gutenberg, eBook #13775. In the public domain in the United States.