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The Art of Canning and Preserving as an Industry (Classic Reprint)

The Art of Canning and Preserving as an Industry (Classic Reprint)

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Excerpt from The Art of Canning and Preserving as an Industry

Experience did teach him that not only the drying by the heat of his fire but the smoke saturating the meat made it keep long, longer yet, and still it was good to eat.

When the sun will again shine bright over the valley, when the valley will be green anew, the man will hunt and fish, save, dry, smoke and preserve.

The frost will find him without fear of the rigor of the elements. The little ones are safe.

The man on the seashore made the next step, he discovered the precious, the immense help offered by nature in the salt of the water. He made salt and salted the fish, he made more salt and exchanged it with the man of the mountain for meat and plants and by a series of progress the meat and vegetables were salted in the big earthenware jars.

The conditions of life were then rendered easier. The supply stored, and being assured not to suffer from hunger, time could be devoted to pick wild plants and seeds to aromate the brine, to give flavor to the food, to render it palatable. The laurel, the mint, the onion, the garlic soon became necessities. Bold seamen returning from long and adventurous cruises brought the hot pepper, the nutmeg, the cinnamon, the tropical spices, they pleased the taste, from luxuries they became part of the brine where pieces of pork or beef were salted.

How long a time, how many hundred or thousand years elapsed between each stage of progress - we ignore, the memory of man is short; but here we reach the modern times and Appert, our great master, discovers and teaches the method by which eatables heated, after being air-tightly enclosed in receptacles, will keep and not decay for an unlimited length of time.

The principle of the annihilation by the heat of the destructive ferments, its contradiction to the belief of the time made a revolution, canning factories quickly spread all over France and later were established in other countries.

In the United States the preserving industry, still young, has taken an enormous growth, and each year the number of plants and their output largely increases. Each season sees new and more powerful machineries to prepare the fruits and vegetables, to pack them in tins, to seal and to process them.

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