Preservation of Food

Home Canning, Preserving, Jelly-Making, Pickling, Drying

Author: Olive Hayes

Publisher: Applewood Books


Category: Cooking

Page: 56

View: 161

This 1919 book by Olive Hayes outlines recipes and instructions for the safe and delicious preservation of fresh food products.

Canning and Preserving All-in-One For Dummies


Publisher: John Wiley & Sons


Category: Cooking

Page: 661

View: 659

A guide to all aspects of canning and preserving covers such topics as pickling, fermenting and brewing, pressure canning, and freezing, along with three hundred recipes.

Canning and Preserving For Dummies

Author: Amelia Jeanroy

Publisher: John Wiley & Sons


Category: Cooking

Page: 384

View: 566

Everything you need to know to can and preserve your own food With the cost of living continuing to rise, more and more people are saving money and eating healthier by canning and preserving food at home. This easy-to-follow guide is perfect for you if you want to learn how to can and preserve your own food, as well as if you're an experienced canner and preserver looking to expand your repertoire with the great new and updated recipes contained in this book. Inside you'll find clear, hands-on instruction in the basic techniques for everything from freezing and pickling to drying and juicing. There's plenty of information on the latest equipment for creating and storing your own healthy foods. Plus, you'll see how you can cut your food costs while controlling the quality of the food your family eats. Everything you need to know about freezing, canning, preserving, pickling, drying, juicing, and root cellaring Explains the many great benefits of canning and preserving, including eating healthier and developing self-reliance Features new recipes that include preparation, cooking, and processing times Amy Jeanroy is the Herb Garden Guide for and Karen Ward is a member of the International Association of Culinary Professionals If you want to save money on your grocery bill, get back to basics, and eat healthier, Canning & Preserving For Dummies, 2nd Edition is your ideal resource!

Successful Canning and Preserving

Author: Ola Powell

Publisher: Applewood Books


Category: Cooking

Page: 399

View: 948

Through practical instructions and recipes, Ola Powell's 1917 book gives the general student or homemaker clear and concise instructions for safely canning and preserving food.

Prepper ́s Survival Pantry: Canning and Preserving Food for all Crises

Prepper Survival

Author: Prepper Survival Project

Publisher: Prepper Survival Project


Category: Reference


View: 456

Learn how to preserve food by canning, drying, freezing and other historical preserving methods ! - Including Recipes for Canning Beginners, Intermediates and Advanced - You are about to discover proven methods and techniques on how to preserve food by canning, drying, freezing and other traditional techniques. Canning and preserving food has been an old tradition since decades to avoid food from going bad. This book goes back in time and throw some light on how people in the past used traditional methods to preserve their food. People who cannot afford the latest methods to preserve their food like refrigerators or deep freezers can turn their attention to these traditional methods. Equipped with the right knowledge and tools, one can conveniently preserve all types of food at home, without investing in an electronic gadget. Food items that can be preserved this way include vegetables, fruits, corns, soups, jam, pickles, herbs and meat. People like preppers and survivalists switch over to the alternative of canning because they are faced with the urgent need to store food, in case of emergency, drought or famine. This technique can preserve food for a few months or years. This book will guide you on how to preserve your food and how to perform the best of it by various preserving techniques. By reading this book you will get all the proven steps and strategies to do the preserving job. Here not only the basic steps are given but also many tricks and tips are given to perform the best. Here is a preview of what you´ll learn Learn about the science behind preservation. Learn about traditional methods of preservation like refrigeration, salting, smoking, pickling, sugaring and fermentation. Learn about preservation by canning, the best canning equipment, methods and types Learn about preserving by drying, how to dry foods at home, using a dehydrator or the sun and the air Get delicious canning recipes for canning beginners, intermediates and advancesd It is the best time for you to start preserving food from now by following the terms and conditions of the book. Take action right away to learn all steps and techniques on preserving food and learn all the tips to perform the best from first time job – so it´s up to you to start now by downloading this book, "Canning, preserving and drying food". Time to start!

Preserving Food Without Freezing Or Canning

Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation

Author: The Gardeners and Farmers of Centre Terre Vivante

Publisher: Chelsea Green Publishing


Category: Cooking

Page: 197

View: 877

Translation of: Conserves naturelles des quatre saisons.

Canning and Preserving Guide including Recipes (Boxed Set)

Author: Speedy Publishing

Publisher: Speedy Publishing LLC


Category: Cooking

Page: 220

View: 760

Preserving food to last beyond its supposed shelf-life is an age-old tradition. If you can successfully preserve your own food, then you will never go hungry even if you’re stuck at home the entire winter. Here’s a boxed set of three books that tackle everything you need to know about canning and preserving - from the basics to the recipes that you can follow. Happy reading!

Canning, Preserving and Jelly Making (Classic Reprint)

Author: Janet McKenzie Hill

Publisher: Forgotten Books


Category: Cooking

Page: 228

View: 369

Excerpt from Canning, Preserving and Jelly Making Every suburban and country household should plant and nurture a garden and raise small fruits; then during the summer from the products of this effort the bulk of the food for the family should be provided and all surplus should be carefully preserved for future use. The economic conditions of the age demand this. Modern methods of canning and jelly making have simplified and shortened preserving processes. This is one of the many debts the housekeepers of to-day owe to the United States Department of Agriculture, the State universities and cooking experts. In this book the latest ideas in canning, preserving, and jelly making are presented, and it is submitted to housekeepers everywhere with the hope that they will find it a thoroughly reliable and trustworthy guide to successful methods of utilizing fruits and vegetables that would otherwise go to waste. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Preservation of Food; Canning, Preserving, Drying and Preserving of Eggs

Author: Columbus Dept [Ohio State University

Publisher: Franklin Classics Trade Press



Page: 24

View: 662

This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.