Home and Farm Food Preservation (Classic Reprint), by William V. Cruess
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Home and Farm Food Preservation (Classic Reprint), by William V. Cruess
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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.comThis 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.
Home and Farm Food Preservation (Classic Reprint), by William V. Cruess- Amazon Sales Rank: #7327211 in Books
- Published on: 2015-09-27
- Original language: English
- Number of items: 1
- Dimensions: 9.02" h x .65" w x 5.98" l, .92 pounds
- Binding: Paperback
- 310 pages
From the Back Cover This book aims to tell the ""why"" of the various methods of food preservation, to present labor saving methods and to give simple and explicit directions that may be easily followed. The material presented is designed primarily for the housewife and farmer, to assist them in preserving surplus farm products for their own use.
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1 of 1 people found the following review helpful. I recomend this as a start, no book has it all. By A. Mathewson I bought this book because I like what I read from it online @ http://www.electricscotland.com/food/preservation/index.htm but I wanted a hard copy.It has a lot of very good comprehensive information but it is almost 100 years old and there are some things that have been learned since then. So this should by no means should be used as an only source of information, but as a very good starting base of information. The modern info that is available has changed very little, but what has changed is safety information.
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