Canning And How To Use Canned Foods Classic Reprint

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Publisher : Forgotten Books
ISBN 13 : 9780265273852
Total Pages : 78 pages
Book Rating : 4.2/5 (738 download)

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Download or read book Canned Foods written by and published by Forgotten Books. This book was released on 2017-10-13 with total page 78 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Canned Foods: Modern Processes of Canning in the United States, General System of Grading, and Description of Products Available for Export Very little progress was made in the canning industry in the United States prior to 1855, the principal pack being sea food, which in a fresh condition could not be transported inland with safety. At that time the cities were small, and fruits and vegetables Of all kinds were grown in their immediate vicinity and delivered fresh by wagon. There was not the same demand for something out of season or from other lands that has developed later, and aside from this, living conditions were not such as to compel the use of foods in concentrated form and free from waste. It was not until the close Of the following decade, the period of the Civil War, that the superiority of canned foods over those which were dried, salted, and pickled became common knowledge. The soldiers m detention camps and hospitals, though meagerly supplied with canned foods, learned of their excellence and value and later carried the inf orma tion to every section. Subsequent to this period domestic and commer cial canning increased constantly, though somewhat slowly, because of.a newly acquired popular prejudice that had to be broken down, and, in addition, economical methods of manufacture had to be developed. At the present time the United States is not only the largest producer of canned foods in the world, but likewise the largest consumer. The industry has been developed upon the principle that the foods go to the consumer in the most attractive and palatable form, are convenient for holding in any place and for a reasonable time, and being sterile are therefore always safe. In addition to these facts, all waste and cost Of preliminary preparation are eliminated. The foods packed are no longer limited to delicacies, to fruits or vegetables to extend their use out of season, or to marine products to make them available to the interior of the country, but the method has been extended to the packing of thousands of tons of such articles as hominy, white and kidney beans, kraut, and sweet potatoes, foods which are cheap and which have prem Ously been sold in bulk. Millions Of tins of milk are being packed because it is recognized that the canned milk is safer than that of the average fresh delivery, and a like quantity of soup is packed because it is possible to get better material in large quantities at the factories than in the small amounts made in the home. The great factor behind all Of this is economy to the consumer. Canning contributes further to a wider range in the dietary than woultl otherwise be possible, and thus has stimulated a desire for foreign products to the extent that we have become large importers. It also makes available the preparations of skilled chefs in homes where crude cookery would otherwise prevail. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.