Home and Farm Food Preservation By William V. Cruess (1918)
Since early historical time
food preservation has been second only in importance to food production.
Grapes and other fruits were dried by the ancients to preserve them; fruit
juices were fermented to make wines and vinegars; cereals and vegetables
were stored to protect them against moisture and decay; olives were
preserved by salting; and meats were salted, dried, and smoked. The use of
sugar and vinegar in preserving fruits and vegetables came later. The
preservation of foods by sterilization in sealed containers is a development
of the nineteenth century and dates from its discovery by Nicholas Appert in
France about 1800. Cold storage, as a means of preserving all perishable
products, has, during the past century, developed into a very great
Three billion cans of food,
valued retail at $600,000,000, were sold in the United States in 1916. The
meat packing and cold storage industries compare favorably with the canning
industries in size. The wholesale value of the raisin crop in California is
over $10,000,000 annually. The other dried fruit industries are smaller but
their aggregate value amounts to many millions of dollars yearly in the
United States. From this, the importance of commercial food preservation may
Commercial food preservation
cares for the bulk of the food products but beside the food so preserved,
there are many millions of jars and cans of fruits and vegetables, glasses
of jellies, jams, and marmalades and many thousands of hams and bacons "put
up," by the housewife and farmer. Much food that would otherwise be wasted
is saved and in addition a varied diet throughout the year at low cost is
made available in many homes.
Usually this work is done
over a hot kitchen stove-during the rush of the fruit or vegetable season
and, added to other household duties, becomes a heavy burden. The methods
are empirical and by "rule of thumb"; consequently they are not well
understood and not especially interesting.
This book aims to tell the
"why" of the various methods of food preservation, to present labor saving
methods and to give simple and explicit directions that may be easily
followed. When the principles of the various methods are understood the
directions given can be modified to suit changed conditions and the work
will prove very much more interesting because the reasons for the various
steps will be known.
The book is divided into
three sections, namely: "The Theory of Food Preservation," "Methods of Food
Preservation," and "Food Preservation Recipes." By reading the first two
sections, the fundamental principles and an understanding of the general
application of these principles will be obtained. This will be of great
assistance in intelligently carrying out the specific directions given in
the recipes in the third section.
The material presented is
designed primarily for the housewife and farmer, to assist them in
preserving surplus farm products for their own use. however, in many places,
the food products, if carefully and attractively prepared, can be sold at a
good profit, in this way affording an extra source of income. Often
commercial factories develop from such small beginnings.
It is hoped also that the
material presented will be of value and interest to domestic science
teachers and canning demonstrators.
The aim has been to so
present the principles and practices of preservation of food in the home
that the work will appear more fascinating and less burdensome and that the
results obtained will be more successful.
The author wishes to express
his appreciation of the many valuable and helpful suggestions given by
Professor F. T. Bioletti during the preparation of the manuscript for this
This comment system requires
you to be logged in through either a Disqus account or an
account you already have with Google, Twitter, Facebook or
Yahoo. In the event you don't have an account with any of these
companies then you can create an account with Disqus. All
comments are moderated so they won't display until the moderator
has approved your comment.