This chapter is short — less than a page — and essentially describes the science of adding time to sterilization depending on altitude, whether the location of the canning is a thousand feet above sea level, or at sea level. Andrea suggests that for every 500 feet altitude, 10 per cent of the time should […]
This chapter involves five pages of text and two of photos, which are presented in a somewhat journalistic style with captions underneath. Mrs Andrea suggests that, although expensive equipment is not necessary, she recommends using glass or enamel-ware over tin, as acidic foods — tomatoes, apples, citrus — should not come into contact with certain […]
The final line of this introductory chapter states: Empty jars are Slackers This is just one example of the tone served throughout the book — Mrs A. Louise Andrea was a lecturer on food and cookery at the Panama-Pacific International Exposition, the New York International Exposition and was awarded a PPIE Diploma and Gold Medal […]