Commercial food preservation cares for the bulk of the food products but besides the food so preserved, there are many millions of jars and cans of fruit and vegetable, glasses of jellies, jams and marmalades and many thousands of hams and bacons "put up, "by the house wife 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.

This book aims to tell the "why" of the various methods pf food preservation, to present labour-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 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, Method 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 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 attractive prepaid, you can be sold at a source of income. often commercial factories develop from such small beginnings.