Home and Farm Food Preservation

Home and Farm Food Preservation

William V. Cruess

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Editore: Forgotten Books
Formato: PDF
Testo in en
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Compatibilità: Tutti i dispositivi (eccetto Kindle) Scopri di più
Dimensioni: 29 MB
  • EAN: 9780243787333
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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 Nich olas 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 industry.
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