This antiquarian volume comprises a practical guide to canning food at home, with information on correct technique, common problems, benefits, risks, and much more. Complete with helpful illustrations and all the information required for successful canning, this text constitutes a must-read for those with little previous experience. Although old, much of the information contained herein is timeless, and will be of much value to the modern reader with an interest in the subject. The chapters of this book include; 'Principles of Canning', 'Equipment', 'General Directions for Canning', 'Special Directions for Fruits', 'Hot Pack to Save Sugar and Jars', 'Special Directions for Vegetables', 'Preservation of Meats', 'Condensed Directions', 'Vitamins in Canned Foods', and 'Food Poisoning'. We are proud to republish this vintage text, now complete with a new and specially commissioned introduction on preserving and canning food.