Description
This antiquarian text contains a comprehensive guide to bottling food, with information on bottling fruit, vegetables, chicken, game, tomatoes, et cetera; and contains supplementary information on making jellies, jams, and pickles. This easy-to-digest manual contains simple, step-by-step instructions, and will be of considerable utility to the modern reader with an interest in fruit preservation. The chapters of this book include: ‘Fowler’s Preserving Process and its Advantages’, ‘How to Bottle Fruit’, ‘How to Bottle Fruit in Syrup’, ‘Wartime Suggestions’, ‘How to Bottle Fruit in Winter’, ‘The Store Room’, ‘How to Prepare Fruit for Bottling’, ‘How to Bottle Vegetables’, ‘How to Bottle Poultry’, etcetera. This vintage book is being republished now in an affordable, modern edition – complete with a specially commissioned introduction on preserving fruit.
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