Free Download BookHome and Farm Food Preservation (Classic Reprint)

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Excerpt from Home and Farm Food PreservationSince 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 Nicholas 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.Three billion cans of food, valued retail at $600,000,000, were sold in the United States in 1916. The meat packing and cold storage industries compare favorably with the canning industries in size. The wholesale value of the raisin crop in California is over $10,000,000 annually. The other dried fruit industries are smaller but their aggregate value amounts to many millions of dollars yearly in the United States. From this, the importance of commercial food preservation may be seen.Commercial food preservation cares for the bulk of the food products but beside the food so preserved, there are many millions of jars and cans of fruits and vegetables, glasses of jellies, jams, and marmalades and many thousands of hams and bacons "put up," by the housewife 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.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com Antiquarian - Omnivore Books on Food Home Hirtzler Victor. Hotel St. Francis Book of Recipes: L'Art Culinaire. Illus. with drawing of San Francisco's Hotel St. Francis and a photographic portrait of the author. Omnivore Books on Food Antiquarian Highlights from our Vintage Collection Inventory and Ordering Information. Below is a small selection of the vintage books for sale by Omnivore Books on Food. Small farm resources: Journey to Forever Small farms library: City farms: Organic gardening: Composting: Small farms: Introduction Sustainable farming Small farms fit References: Small farm resources Job Interview Online Practice Tests Get Prepared For Any Interview in only 30 minutes! Because you may not have a lot of time to prepare we've designed a focused interview tests to help get you ... AXS - Official Tickets and Your Source for Live Entertainment The AXS Cookie Policy. This website like most others uses cookies in order to give you a great online experience. By continuing to use our website you accept to our ... Analytical Instrument Repair & Calibration Moyer Instruments Inc. offers repair or calibration of analytical laboratory instruments such as Spectrophotometers GC AA TGA TOC HPLC pH meters Analyzers ... Massachusetts Food Processors Resource Manual Chapter 3 Production. When you start your food specialty business in Massachusetts you need to be sure you comply with Federal and State regulations regarding the ... Construction ERP Software Work & Procurement Management ... Head Office. Phone: +91 20 2421 7676 Email: enquires@softTech-engr.com. BANGALORE. Phone: +91 93 4179 4700 Email: enquires@softTech-engr.com. SURAT. Phone: 0261-2464602 The Food Timeline history notes--state foods Arizona Arizona is a challenging state to get for a food report. The only officisl state symbol you might want to eat is the trout (state fish). The Food Timeline: history notes--eggs Boiled eggs Food historians confirm people have been eating eggs from prehistoric times forward. Cooking methods and recipes vary according to period place and taste.
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