Home and farm food preservation W 18861968 Cruess 9781178336887 Books
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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.
Home and farm food preservation W 18861968 Cruess 9781178336887 Books
I would not use the instructions for canning, anymore, BUT the interesting thing about this book is that it was written just shortly before electricity/refrigeration became widely available. All of the food products preserved had to hold up in a root cellar or at room temperature. Therefore, all of the instructions for drying, salting, or smoking meat are meant to work without refrigeration. All the modern books on the subject just use these techniques for the interesting tastes and then advise the reader to refrigerate the end product. They are not designed to actually preserve and/or it's a fear of legal action. The necessary food preservation skills for living without a refrigerator are almost lost.Product details
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Tags : Home and farm food preservation [W 1886-1968 Cruess] on Amazon.com. *FREE* shipping on qualifying offers. This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages,W 1886-1968 Cruess,Home and farm food preservation,Nabu Press,1178336883,General,History,History - General History,History General
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Home and farm food preservation W 18861968 Cruess 9781178336887 Books Reviews
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.
I would not use the instructions for canning, anymore, BUT the interesting thing about this book is that it was written just shortly before electricity/refrigeration became widely available. All of the food products preserved had to hold up in a root cellar or at room temperature. Therefore, all of the instructions for drying, salting, or smoking meat are meant to work without refrigeration. All the modern books on the subject just use these techniques for the interesting tastes and then advise the reader to refrigerate the end product. They are not designed to actually preserve and/or it's a fear of legal action. The necessary food preservation skills for living without a refrigerator are almost lost.
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