In this book I have presented the latest scientific methods of food preservation, beginning with canning and working back through the ages to the oldest method of preservation  - older than man himself - drying, the method that nature uses to preserve seeds from one season to another. Ann Seranne, 1955 

{HISTORY}

From canning fruits and vegetables to freezing meat to drying herbs and smoking fish, Ann Seranne leaves no food preservation method untouched in her 1955 book, The Complete Book of Home Preserving.

Incredibly thorough as far as information, with recipes included to guide home cooks along the way, Ann offers all sorts of helpful assistance when it comes to preparing food now to eat later. From equipment to dos and don'ts to selecting the right packaging and containers, no stone is left unturned. Techniques for drying herbs, preserving fish (ie rackling - an ancient Nordic style of fish preservation) and smoking meats include tried and true methods utilized in other countries too.

Interesting recipes include Green Tomato Pickles, Cherry Marmalade, Strawberry Rhubarb Jelly, Watermelon Plum Conserve, Carrot Butter, Cantaloupe Orange Jam, Preserved Coconut, French Brandied Fruits,  Ginger Root Preserve, White Grapes in Cognac, Canned Baked Beans, Pate, Meat0Vegetable Stew, Crab Soup and Gumbo,. Canned Spiced Salmon, Artichoke Relish, Hot Dog Relish, Apple Chutney, Pickled Blueberries, Apple Ketchup, Smoked Country Sausage, Corned Beef, Dried Apples, Velva Fuit, 

A treasure trove of history, food prep, and recipes ideal for kitchen gardeners, off-grid lifestylers or anyone interested in a self-sustainable food system, this cookbook is invaluable when it comes to information shared on ways to preserve food. 

A former food editor at Gourmet magazine, a food columnist at the New York Post, and a prolific author, Ann Serrane was actually the pen name of Margaret Ruth Smith (1913-1988). 

On an educational trajectory to become a medical doctor, Margaret instead turned to food science after she was expelled for setting lab cats free during her college years. Writing about food was more in line with her beliefs than animal testing, so when she started developing a keen interest in kitchen science and food chemistry in the 1930s, she adopted the name Ann Seranne as her nom de plume.  Twenty-five books later, Ann was a leading expert and trusted resource in the culinary industry. 

Photo of Ann Seranne (left) in her kitchen courtesy of The Hamilton Spectator Dec. 11, 1968

{SPECIAL FEATURES} 

• 1955 Edition
• 384 pages
• Along with dozens of charts and diagrams, this book also includes black-and-white photography and line-drawing illustrations

{CONDITION}

This book has been previously loved and cherished by a previous cook and therefore shows signs of enthusiastic adventures in the kitchen. There are some light random cooking spots and stains throughout - mostly in the margins but do not affect the text in any way. The spine is tight and all pages are intact. Please see photos. 

{SIZE}

Measures 8.5" inches (length) x 5.75" inches (width) x 1.25" inches (thickness) and weighs 1.4 lbs