This chapter is 19 pages long, and is stained several times with black ink from a fountain pen, as if to mark the particular recipe — for example the “Golden Gate Marmalade” on page 65. The high quantity of fruit here must be noted. For example, the aforementioned marmalade calls for 12 oranges, three pints […]
Over the 19 pages of instructions on how to can fruit, Mrs Andrea acknowledges the importance of gathering fruits in accordance to the season. She recommends beginning the canning process as soon after picking as possible. Mrs Andrea’s tone is, as in the rest of the book, very conversational. She italicizes the important words, and […]
After the short introduction, where Mrs Andrea discusses seasonality of different produce and the most effective ways of picking and storing the vegetables. There are photos of Mrs Andrea using canning equipment, in which she is dressed somewhat reminiscent of a nurse. The 19 page list of vegetables covered in the book is organized alphabetically, […]
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 […]