Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Professor H. Blits' Methods Of Canning Fruits And Vegetables By Hot Air And Steam, And Berries By The Compounding Of Syrups, And The Crystallizing And

Professor H. Blits' Methods Of Canning Fruits And Vegetables By Hot Air And Steam, And Berries By The Compounding Of Syrups, And The Crystallizing And

I. Blits, H.

Paperback

General ReferencePizzaRegional: West

ISBN10: 9354485103
ISBN13: 9789354485107
Publisher: Alpha Edition
Published: Mar 15 2021
Pages: 520
Weight: 2.63
Height: 1.05 Width: 8.50 Depth: 11.00
Language: English
A lost masterclass in bottle, jar and pantry wisdom, straight from the 19th-century kitchen. Real food, real preservation skills. Professor H. I. Blits distils decades of experience into a meticulous vintage canning cookbook covering hot air canning methods for reliable fruit and vegetable canning, steam processing, the compounding of syrups for berries, and the art of crystallizing and candying fruit. Written at a time when fruit and vegetable canning meant security and survival, this practical canning and preserving manual walks readers through safe technique, careful temperatures and exact timings in plain, authoritative language. As an antique American cookbook and historical food preservation guide, it opens a window onto everyday domestic science, traditional homesteading skills and old fashioned pantry storage, making it as fascinating for food historians as it is useful for home canners seeking tried-and-true 19th century canning practice. Out of print for decades and now republished by Alpha Editions. Restored for today's and future generations. More than a reprint - a collector's item and a cultural treasure. Ideal for readers building a working preservation library as well as collectors of heritage cookery, Professor H. Blits' detailed instructions, period insights and unmistakable voice anchor this classic firmly on the shelf beside modern guides, enriching both contemporary kitchens and curated collections.

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