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- Author: Anon
- Publisher: Brunauer Press
- Year: 2012
- Pages: 60
- ISBN-10: 1447463684
- ISBN-13: 9781447463689
- Format: 14 x 21.6 x 0.4 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
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Description
This vintage book contains a comprehensive guide to canning food at home, with a special focus on using the cold pack method. Written in plain language and profusely illustrated, this vintage handbook is highly recommended for anyone with an interest in preserving food, and would make for a fantastic addition to collections of vintage literature of this ilk. Contents include: "Steps in Canning", "Demonstrator's Outfit", "Don't Waste It; Can It", "Why Can It", "Anyone Can Can Any Product", "Use What You Have", "Steps in Cold Pack Canning", "Finishing the Work", "It's Good Business", "We Grow It, Why Not Can It?", "Club Work Gives 4-HG Training", et cetera. Many vintage books such as this are becoming increasingly rare and expensive. We are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on preserving food. This book was first published in 1917.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 23d.10:55:07
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Anon
- Publisher: Brunauer Press
- Year: 2012
- Pages: 60
- ISBN-10: 1447463684
- ISBN-13: 9781447463689
- Format: 14 x 21.6 x 0.4 cm, minkšti viršeliai
- Language: English English
This vintage book contains a comprehensive guide to canning food at home, with a special focus on using the cold pack method. Written in plain language and profusely illustrated, this vintage handbook is highly recommended for anyone with an interest in preserving food, and would make for a fantastic addition to collections of vintage literature of this ilk. Contents include: "Steps in Canning", "Demonstrator's Outfit", "Don't Waste It; Can It", "Why Can It", "Anyone Can Can Any Product", "Use What You Have", "Steps in Cold Pack Canning", "Finishing the Work", "It's Good Business", "We Grow It, Why Not Can It?", "Club Work Gives 4-HG Training", et cetera. Many vintage books such as this are becoming increasingly rare and expensive. We are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on preserving food. This book was first published in 1917.
Reviews