Excerpt from Canning, Preserving, Pickling and Fruit Desserts In the season when fruit and vegetables are plentiful, canning and preserving should form an important branch of work in the home activities, and every energetic and thrifty housewife should take the opportunity of bottling or putting up in tins a good supply for winter use. It would be especially helpful to the farmer's wife to have her pantry well stocked with canned foods of all kinds, as she would be spared many an embarrassing moment should unexpected guests arrive. Further, it should be remembered that fruit and vegetables are of very high dietetic value, and contain mineral matter in the form of phosphates of lime, iron, potassium, and other salts which are very necessary in keeping the blood in good and healthy condition. It is a recognised fact that our South African women excel in the canning and preserving of fruit - a fact which is well illustrated by the fine exhibits at the annual Agricultural Shows - but as yet the canning of vegetables has been somewhat neglected, owing to the impression that "they will not keep." This is a wrong idea, and failures are simply due to faulty methods. Once the fundamental principles are understood, it will be realised how simple the process is. 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.