The Cold-Pack Method
Grace Viall Gray, Ph.B., Ed.B
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Description
Grace Viall Gray, a former home economics teacher at Iowa State College, wrote this 1920 manual on canning. It teaches the cold-pack method step by step, from getting ready to storing finished jars. Chapters cover soft fruits, hard fruits, vegetables, soups, jellies, meat, and fish. Later sections add drying, brining, curing, and home storage.
Gray stresses clean jars, correct heat, and safe seals. She explains why canned goods spoil and how to prevent it. Tips on racks, jar holders, and marketing home-canned food help beginners and sellers alike. The book reflects wartime thrift and the rise of home science teaching. It remains a clear, practical guide to preserving food at home.
Catalog record
| CREATOR | Grace Viall Gray, Ph.B., Ed.B |
|---|---|
| COLLECTION | BOOKS |
| FORMAT | TXT |
| FILE SIZE | 379 KB |
| VERSION | 1.0 |
| LICENSE | Public Domain |
| RIGHTS | PUBLIC DOMAIN |
| SOURCE | Project Gutenberg |