Author: Helmut Charles DiehlPublisher:
ISBN:
Category : Frozen fruit
Languages : en
Pages : 64
Book Description
Preservation of Fruits and Vegetables by Freezing in the Pacific Northwest
Author: Helmut Charles DiehlPublisher:
ISBN:
Category : Frozen fruit
Languages : en
Pages : 64
Book Description
Freezing of Fruits and Vegetables
Author: Gustavo V. Barbosa-CánovasPublisher: Food & Agriculture Org.
ISBN: 9789251052952
Category : Business & Economics
Languages : en
Pages : 88
Book Description
This manual provides information on freezing technology to preserve fruits and vegetables in small-scale operations. Practical examples demonstrating the application of the technology are given to provide a better understanding of the processes. Compared to other conventional methods used in the storage of fruits and vegetables, freezing is the most satisfactory method in terms of quality, process and overall cost. Currently, the frozen food market is one the largest sectors in the food industry. Industrialized countries dominate the trade in frozen food commodities, but developing countries can also develop their own frozen food industries. Introduction of adequate freezing technology is essential to meet the growing consumer demand for frozen foods in developing countries.
Preserving Food without Freezing or Canning
Author: The Gardeners and Farmers of Centre Terre VivantePublisher: Chelsea Green Publishing
ISBN: 1603581790
Category : Cooking
Languages : en
Pages : 226
Book Description
More than 250 easy and enjoyable recipes! "The methods here [will] inspire us with their resourcefulness, their promise of goodness, and with the idea that we can eat well year around."—Deborah Madison Over 100,00 copies sold! Typical books about preserving garden produce nearly always assume that modern "kitchen gardeners" will boil or freeze their vegetables and fruits. Yet here is a book that goes back celebrating traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition. Translated into English, and with a new foreword by Deborah Madison, this book deliberately ignores freezing and high-temperature canning in favor of methods that are superior because they are less costly and more energy-efficient. Inside, you’ll learn how to: Preserve without nutrient loss Preserve by drying Preserve with oil, vinegar, salt, and sugar Make sweet-and-sour preserves Preserve with alcohol As Eliot Coleman says in his foreword to the first edition, "Food preservation techniques can be divided into two categories: the modern scientific methods that remove the life from food, and the natural 'poetic' methods that maintain or enhance the life in food. The poetic techniques produce... foods that have been celebrated for centuries and are considered gourmet delights today." Preserving Food Without Freezing or Canning offers more than 250 easy and enjoyable recipes featuring locally grown and minimally refined ingredients. An essential guide for those who seek healthy food for a healthy world.
Preservation of Fruits and Vegetables by Freezing Storage
Author: Maynard Alexander JoslynPublisher:
ISBN:
Category : Frozen fruit
Languages : en
Pages : 44
Book Description
The Freezing Preservation of Fruits, Fruit Juices, and Vegetables
Author: Donald Kiteley TresslerPublisher:
ISBN:
Category : Farm produce
Languages : en
Pages : 394
Book Description
Bibliography on Freezing Preservation of Fruits and Vegetables
Author: J. A. BerryPublisher:
ISBN:
Category : Farm produce
Languages : en
Pages : 68
Book Description
Quick Freezing Preservation of Foods: Foods of animal origin
Author: J. S. PruthiPublisher: Allied Publishers
ISBN: 9788170239628
Category : Food
Languages : en
Pages : 696
Book Description
Quick Freezing Preservation of Foods: Foods of plant origin
Author: J. S. PruthiPublisher: Allied Publishers
ISBN: 9788170239635
Category : Food
Languages : en
Pages : 584
Book Description
Preservation of Fruits and Vegetables by Freezing Storage; C320
Author: Maynard A (Maynard Alexander) JoslynPublisher: Hassell Street Press
ISBN: 9781015246324
Category :
Languages : en
Pages : 36
Book Description
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.
The Home Preserving Bible
Author: Carole CanclerPublisher: Penguin
ISBN: 161564296X
Category : Cooking
Languages : en
Pages : 529
Book Description
Learn to preserve your food at home with this ultimate guidebook! The Home Preserving Bible thoroughly details every type of preserving-for both small and large batches-with clear, step-by-step instructions. An explanation of all the necessary equipment and safety precautions is covered as well. But this must have reference isn't for the novice only; it's filled with both traditional and the latest home food preservation methods. More than 350 delicious recipes are included-both timeless recipes people expect and difficult-to-find recipes.