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by Olive Elliot Hayes
Download Preservation of food. Home canning, preserving, jelly-making, pickling, drying fb2
Canning & Preserving
  • Author:
    Olive Elliot Hayes
  • ISBN:
    1177665204
  • ISBN13:
    978-1177665209
  • Genre:
  • Publisher:
    Nabu Press (August 23, 2010)
  • Pages:
    52 pages
  • Subcategory:
    Canning & Preserving
  • Language:
  • FB2 format
    1297 kb
  • ePUB format
    1494 kb
  • DJVU format
    1497 kb
  • Rating:
    4.2
  • Votes:
    207
  • Formats:
    lrf azw lrf azw


Hayes, Olive Elliot, 1885-. Canning and preserving. Cullin, printer to the King's most excellent Majesty.

Hayes, Olive Elliot, 1885-.

Author Olive Elliot Hayes. Categories: Nonfiction. 10/10 2. Books by Olive Elliot Hayes: Preservation of Food Home Canning Preserving Jelly Making Pickling Drying.

Read various fiction books with us in our e-reader. Preservation of Food Home Canning Preserving Jelly Making Pickling Drying. Authors: Olive Elliot Hayes.

Goodreads helps you keep track of books you want to read. Start by marking Preservation of food. See a Problem? We’d love your help. Home canning, preserving, jelly-making, pickling, drying as Want to Read: Want to Read savin. ant to Read. Home canning, preserving, jelly-making, pickling, drying by Olive Elliot Hayes.

Preservation of food. Preservation of Food: Home Canning, Preserving Jelly-Making, Pickling, Drying. Home canning, preserving, jelly-making, pickling, drying.

Gifts & Registry. This is a reproduction of a book published before 1923. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. Household Essentials. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. Home Canning, Preserving Jelly-Making, Pickling, Drying. by Olive Elliot Hayes. Peterson's Preserving, Pickling and Canning Fruit ManualContaining a Choice Collection of Receipts for Preserving, Pickling and Canning Fruits, Many of Them Being Original From Housewives of Experienceby Mrs. M. E. Peterson. Pickle and Relish Recipesby United States Department of Agriculture. Preservation of FoodStoring, Canning, Drying and Fermentationby Ohio State University, Agricultural College Extension Service. Vol. 14. Canned Fruit, Preserves, and JelliesHousehold Methods of Preparationby Maria Parloa.

Preservation of Food: Home Canning, Preserving, Jelly-Making, Pickling, Drying 1910 - 42 Pages. 26. The Book for All Households or The Art of Preserving Animal and Vegetable Substances for Many Years 1920 - 113 Pages. 27. The Whole Art of Curing, Pickling, and Smoking Meat and Fish 1847 - 175 Pages. 28. Home Scale Processing and Preservation of Fruits and Vegetables 1950 - 68 Pages. 29. Home Canning and Drying of Vegetables and Fruits - 38 Pages. 30. Preservation of Foods 86 Pages. 31. Why and How to Use Salt and Smoked Fish - 12 Pages. 32. Preparing and Canning Fermented Fruit and Pickled Vegetables - 25 Pages.

Preserving Food by Pickling. Many foods can be preserved with pickling and making your own pickles. The effect of the pickling liquids on both fruits and vegetables in your pickle recipes is very similar. The salt in the brine or the vinegar hardens the cellulose of the foods to such an extent that they are impervious to the action of bacteria. While this permits the foods to keep well, it also makes them difficult to digest, a fact that must be remembered when pickled foods are included in the diet

This book provides great information on traditional food preservation . So there are recipes for jams, preserves, pickles and the like that are canned.

This book provides great information on traditional food preservation techniques that are fast being forgotten. The recipes yield some incredible tastes-try the pickled garlic-and practical ways to extend the life of your garden produce with its beneficial nutrients intact. This book teaches how to preserve almost every food you can grow without canning or freezing.

This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.