The Good Housekeeping Cookbook

Author: Susan Westmoreland

Publisher: Hearst Books


Category: Cooking

Page: 832

View: 274

We all need a little help in the kitchen, and there's no more reliable guidebook than the one you hold in your hands.

Good Housekeeping's Home-made Preserves

Including Full Instructions for Bottling, Canning, Drying, Salting, Etc. and Recipes for Jams, Jellies, and Pickles




Category: Canning and preserving

Page: 23

View: 802

Garden Variety

The American Tomato from Corporate to Heirloom

Author: John Hoenig

Publisher: Columbia University Press


Category: Business & Economics

Page: 270

View: 798

Chopped in salads, scooped up in salsa, slathered on pizza and pasta, squeezed onto burgers and fries, and filling aisles with roma, cherry, beefsteak, on-the-vine, and heirloom: where would American food, fast and slow, high and low, be without the tomato? The tomato represents the best and worst of American cuisine: though the plastic-looking corporate tomato is the hallmark of industrial agriculture, the tomato’s history also encompasses farmers’ markets and home gardens. Garden Variety illuminates American culinary culture from 1800 to the present, challenging a simple story of mass-produced homogeneity and demonstrating the persistence of diverse food cultures throughout modern America. John Hoenig explores the path by which, over the last two centuries, the tomato went from a rare seasonal crop to America’s favorite vegetable. He pays particular attention to the noncorporate tomato. During the twentieth century, as food production, processing, and distribution became increasingly centralized, the tomato remained king of the vegetable garden and, in recent years, has become the centerpiece of alternative food cultures. Reading seed catalogs, menus, and cookbooks, and following the efforts of cooks and housewives to find new ways to prepare and preserve tomatoes, Hoenig challenges the extent to which branding, advertising, and marketing dominated twentieth-century American life. He emphasizes the importance of tomatoes to numerous immigrant groups and their influence on the development of American food cultures. Garden Variety highlights the limits on corporations’ ability to shape what we eat, inviting us to rethink the history of our foodways and to take the opportunity to expand the palate of American cuisine.

Successful Canning and Preserving

Author: Ola Powell

Publisher: Applewood Books


Category: Cooking

Page: 399

View: 849

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.

The Complete Technology Book on Processing, Dehydration, Canning, Preservation of Fruits & Vegetables (Processed Food Industries) 4th Revised Edition

Author: NIIR Board of Consultants & Engineers



Category: Antiques & Collectibles

Page: 608

View: 811

Fruits and vegetables are processed into a variety of products such as juices and concentrates, pulp, canned and dehydrated products, jams and jellies, pickles and chutneys etc. The extent of processing of fruits and vegetables varies from one country to another. The technology for preservation also varies with type of products and targeted market. Owing to the perishable nature of the fresh produce, international trade in vegetables is mostly confined to the processed forms. India is the second largest producer of fruits & vegetables in the world with an annual production of million tonnes. It accounts for about 15 per cent of the world’s production of vegetables. Due to the short shelf life of these crops, as much as 30-35% of fruits and vegetables perish during harvest, storage, grading, transport, packaging and distribution. Hence, there is a need for processing technology of fruits and vegetables to cater the domestic demand. The major contents of the book are procedures for fruit and vegetable preservation, chemical preservation of foods, food preservation by fermentation, preservation by drying, canning fruits, syrups and brines for canning, fruit beverages, fermented beverages, jams, jellies and marmalades, tomato products, chutneys, sauces and pickles, vegetables preparation for processing, vegetable juices, sauces and soups, vegetable dehydration, freezing of vegetables etc. The book also contains sample plant layout and photographs of machinery with supplier’s contact details. A total guide to manufacturing and entrepreneurial success in one of today's most food processing industry. This book is one-stop guide to one of the fastest growing sectors of the food processing industry, where opportunities abound for manufacturers, retailers, and entrepreneurs. This is the only complete handbook on the commercial production of food processing products. It serves up a feast of how-to information, from concept to purchasing equipment.

House Beautiful




Category: Architecture, Domestic


View: 133


War + Architecture & Space

Author: Gary A. Boyd

Publisher: Ashgate Publishing, Ltd.


Category: Architecture

Page: 275

View: 117

Ordnance: War + Architecture & Space investigates how strategies of warfare occupy and alter built and other landscapes. Ranging across the modern period from the eighteenth century to the present day, the book presents a series of case-studies which operate in and between a number of settings and scales, from the infrastructures of the battlefield to the logistics of the domestic realm. The book explores the patterns, forms and systems that articulate militarised spaces, excavates how these become re-circulated and reconfigured within other domains and discusses the often ephemeral legacies and residues of these architectures.

Christmas with Good Housekeeping

Author: Good Housekeeping

Publisher: HarperCollins


Category: Cooking

Page: 288

View: 398

The ultimate Christmas cookery companion for every household from Britain’s most trusted kitchen.

Canning Age




Category: Canned foods industry


View: 869