Canning And Preserving by Sarah Tyson Rorer
This vintage book contains a complete guide to canning and preserving, with chapters on making ketchup, pickling, making jams and marmalades, and much more. With easy-to-follow instructions and a wealth of practical tips, Canning And Preserving will be of utility to all with an interest in economical cookery, and it would make for a fantastic addition to culinary collections. Contents include: Preface, Canning, Canning Fruits, Apricots, Blackberries, Strawberries, Cherries, Currants, Currants and Raspberries, Elderberries, Greengages, Preserving, Marmalade of Jams, Butters, Jellies, Syrups, Pickling, Catsups, Flavoured Vinegars, and Powders and Dry Herbs. Many vintage books such as this are becoming increasingly scarce and expensive. It is with this in mind that we are republishing this volume now in an affordable, modern, high-quality edition complete the original text and artwork. This book was first published in 1911.The founder of the Philadelphia School of Cooking, Sarah Tyson Rorer (1849-1937), was a pioneer of domestic science. Her emphasis on healthy food was crucial in the founding of the discipline of hospital dietetics. She was an educator, author, editor, radio show host, magazine columnist, dietician, and lecturer.
| SKU | Unavailable |
| ISBN 13 | 9781444687569 |
| ISBN 10 | 1444687565 |
| Title | Canning And Preserving |
| Author | Sarah Tyson Rorer |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Read Books |
| Year published | 2009-12-09 |
| Number of pages | 120 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |