{"id":56,"date":"2016-03-15T09:48:28","date_gmt":"2016-03-15T16:48:28","guid":{"rendered":"https:\/\/blogs.ubc.ca\/homecanning\/?p=56"},"modified":"2016-03-15T09:56:45","modified_gmt":"2016-03-15T16:56:45","slug":"general-directions-for-canning","status":"publish","type":"post","link":"https:\/\/blogs.ubc.ca\/homecanning\/2016\/03\/15\/general-directions-for-canning\/","title":{"rendered":"General directions for canning"},"content":{"rendered":"<p>The final line of this introductory chapter states:<\/p>\n<blockquote><p><span style=\"color: #993300;\"><strong>Empty jars are Slackers<\/strong><\/span><\/p><\/blockquote>\n<p>This is just one example of the tone served throughout the book &#8212; 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 in cookery.<\/p>\n<p>This chapter states what is to come in the book, which appears to be intended to be first read cover-to-cover, then referred back to as needed &#8212; different from how\u00a0one might &#8220;traditionally&#8221; consume a recipe book. It offers the broad steps that can be applied to her methods of food preparation, including the necessary equipment, time-saving tips and generalisations:<\/p>\n<blockquote><p><span style=\"color: #993300;\">&#8220;Many housewives do up fruits in various ways, but seem afraid to try their hands at soup, meats, fish, and vegetables for fear of failure&#8230;&#8221;<\/span><\/p><\/blockquote>\n<p><span style=\"color: #000000;\">Andrea&#8217;s tone is conversational, and like the rest of the book, she does not make use of the traditional list-format that recipe and reference books use. This chapter is one of the few that use pictures &#8212; readers can see a copy of her diploma and three photos in black-and-white of different steps of preserving.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The final line of this introductory chapter states: Empty jars are Slackers This is just one example of the tone served throughout the book &#8212; 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 [&hellip;]<\/p>\n","protected":false},"author":39890,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-56","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/blogs.ubc.ca\/homecanning\/wp-json\/wp\/v2\/posts\/56","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.ubc.ca\/homecanning\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.ubc.ca\/homecanning\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.ubc.ca\/homecanning\/wp-json\/wp\/v2\/users\/39890"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.ubc.ca\/homecanning\/wp-json\/wp\/v2\/comments?post=56"}],"version-history":[{"count":3,"href":"https:\/\/blogs.ubc.ca\/homecanning\/wp-json\/wp\/v2\/posts\/56\/revisions"}],"predecessor-version":[{"id":62,"href":"https:\/\/blogs.ubc.ca\/homecanning\/wp-json\/wp\/v2\/posts\/56\/revisions\/62"}],"wp:attachment":[{"href":"https:\/\/blogs.ubc.ca\/homecanning\/wp-json\/wp\/v2\/media?parent=56"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.ubc.ca\/homecanning\/wp-json\/wp\/v2\/categories?post=56"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.ubc.ca\/homecanning\/wp-json\/wp\/v2\/tags?post=56"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}