Home and Farm Food Preservation e-bog
85,76 DKK
(inkl. moms 107,20 DKK)
Whilst the greatest effort has been made to ensure the quality of this text, due to the historical nature of this content, in some rare cases there may be minor issues with legibility. 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 ...
E-bog
85,76 DKK
Forlag
Forgotten Books
Udgivet
27 november 2019
Genrer
General cookery and recipes
Sprog
English
Format
pdf
Beskyttelse
LCP
ISBN
9780243787333
Whilst the greatest effort has been made to ensure the quality of this text, due to the historical nature of this content, in some rare cases there may be minor issues with legibility. 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.