When many think of “canning” they think of making some jelly or putting away some green beans, but canning is much more important and extensive than that on a self-sufficient farm. Vegetables, fruits and meats can all be canned for year-round use, and it’s largely become a lost art as people turn to electric freezers...
Tag Archives | canning
The art of canning was discovered more than a [two] hundred years ago by a Frenchman named Appert. About 70 years later another Frenchman, Pasteur, proved that foods spoil because of the growth of very small plants, or microorganisms, of various kinds, such as yeasts, molds, and bacteria. These small organisms are looked upon […]
The chief fault to be found with many American dietaries is that they contain too large a proportion of manufactured foods, such as white flour and cornstarch and polished rice; of sugar and lard and oils, and of pies, cakes, candies, and sweets made from these things. Canned fruits and vegetables will help to supply […]