Canned Food Containers
Title | Canned Food Containers PDF eBook |
Author | |
Publisher | |
Total Pages | 316 |
Release | 1923 |
Genre | Canned foods industry |
ISBN |
Relative value of different weights of tin coating on canned food containers
Title | Relative value of different weights of tin coating on canned food containers PDF eBook |
Author | National Canners Association |
Publisher | |
Total Pages | 934 |
Release | 1917 |
Genre | |
ISBN |
Relative Value of Different Weights of Tin Coating on Canned Food Containers
Title | Relative Value of Different Weights of Tin Coating on Canned Food Containers PDF eBook |
Author | National Canners Association |
Publisher | |
Total Pages | 744 |
Release | 1917 |
Genre | Canning and preserving |
ISBN |
Guidelines for Evaluation and Disposition of Damaged Canned Food Containers
Title | Guidelines for Evaluation and Disposition of Damaged Canned Food Containers PDF eBook |
Author | National Food Processors Association (U.S.) |
Publisher | |
Total Pages | 70 |
Release | 1979 |
Genre | Food containers |
ISBN |
Food in Jars
Title | Food in Jars PDF eBook |
Author | Marisa McClellan |
Publisher | Running PressBook Pub |
Total Pages | 242 |
Release | 2012-05-22 |
Genre | Cooking |
ISBN | 0762441437 |
A comprehensive guide to home preserving and canning in small batches provides seasonally arranged recipes for 100 jellies, spreads, salsas and more while explaining the benefits of minimizing dependence on processed, store-bought preserves.
Safety of Damaged Canned Food Containers
Title | Safety of Damaged Canned Food Containers PDF eBook |
Author | National Canners Association |
Publisher | |
Total Pages | 8 |
Release | 1975 |
Genre | Canned foods |
ISBN |
Canned
Title | Canned PDF eBook |
Author | Anna Zeide |
Publisher | Univ of California Press |
Total Pages | 281 |
Release | 2018-03-06 |
Genre | Cooking |
ISBN | 0520964756 |
2019 James Beard Foundation Book Award winner: Reference, History, and Scholarship A century and a half ago, when the food industry was first taking root, few consumers trusted packaged foods. Americans had just begun to shift away from eating foods that they grew themselves or purchased from neighbors. With the advent of canning, consumers were introduced to foods produced by unknown hands and packed in corrodible metal that seemed to defy the laws of nature by resisting decay. Since that unpromising beginning, the American food supply has undergone a revolution, moving away from a system based on fresh, locally grown goods to one dominated by packaged foods. How did this come to be? How did we learn to trust that food preserved within an opaque can was safe and desirable to eat? Anna Zeide reveals the answers through the story of the canning industry, taking us on a journey to understand how food industry leaders leveraged the powers of science, marketing, and politics to win over a reluctant public, even as consumers resisted at every turn.