Sinopsis
Learn practical, safe techniques for home canning and preserving. This guide helps you understand reliable methods for preserving fruits and vegetables in your own kitchen, with an emphasis on safety, quality, and practical prep. It explains why careful preparation and sterilization matter, and how to achieve good flavor and texture in preserves.
From selecting the freshest produce to the final sealing, you’ll find clear steps you can follow. The book covers how to prepare vegetables for canning, how to manage times and temperatures, and how to store jars properly to keep flavors bright and free from spoilage. It also discusses common cautions and best practices to help you avoid spoilage and ensure consistent results.
- How to choose and prepare vegetables and fruit for preserving, including washing, trimming, and cutting.
- Safe canning methods, including sterilization and proper handling of jars and lids.
- Strategies for flavor and appearance, plus tips for testing tops and ensuring a good seal.
- Practical recipes and guidance for a wide range of produce and preserves.
Ideal for readers who want reliable, do‑it‑yourself techniques and recipes for year‑round pantry staples.
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Reseña del editor
Excerpt from Preserving at Home: A Book for the Home Economist
In the preservation of fruit the most essential thing is to keep the fruit, as well as the utensils used, sterile. This should be observed from the earliest stage in the preparation Of the fruit to the final sealing and storing. To sterilize a substance or thing is to destroy all life and source of life in it. It is necessary to do more than exclude the air, for investigations of scientists, particularly Pasteur, have shown that it is not the oxygen of the air which causes fermentation, but bacteria and other microscopic organisms. Yeast and nearly all kinds of bacteria require oxygen, but certain species grow equally well without it, so that the exclusion of air is no protection if one Of these bacteria is sealed in the can.
About the Publisher
Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com
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.
Reseña del editor
Excerpt from Preserving at Home: A Book for the Home Economist
Fruits are too often looked upon merely as table luxuries, and because of their rather low nutritive value are not always estimated at their true worth. Fruit, both fresh and cooked, has great dietetic value and should be used generously but wisely. Fruits supply a variety of flavors, acids, and sugar, while they are generally rich in potash and sodium salts as well as other minerals;- the vegetable acids have a solvent power over the nutriments, and if taken in moderation are an aid to digestion, as the necessary bulk and waste matter promote intestinal action. Fruit and fruit juices keep the blood in a healthy condition, and if the supply of fresh meat, fish, and vegetables is limited, fruit and fruit juices are needed to balance the food allowance.
Fresh fruit is generally conceded to be more refreshing and cooling than, that which is cooked, but if used too freely is apt to cause intestinal disturbances, especially with children and old people. Cooking changes the character of the fruit, and the addition of sugar increases its food value, but it is well to remember that too much sugar diminishes the fruit flavor and hinders digestion.
The methods of preserving fruit are many, and range from the simple and wholesome canned fruit to all manner of jams, jellies, marmalades, and the rich conserves, spiced fruit, condiments, and sweet pickles. The thrifty housewife will make her selection according to the needs and means of her family, but every home maker should aim to have a variety of neatly labeled jars and glasses of fruit on her pantry shelves before winter, when the daily menus threaten to become monotonous.
Principle of Canning and Preserving Fruit
In the preservation of fruit the most essential thing is to keep the fruit, as well as the utensils used, sterile. This should be observed from the earliest stage in the preparation of the fruit to the final sealing and storing. To sterilize a substance or thing is to destroy all life and source of life in it. It is necessary to do more than exclude the air, for investigations of scientists, particularly Pasteur, have shown that it is not the oxygen of the air which causes fermentation, but bacteria and other microscopic organisms. Yeast and nearly all kinds of bacteria require oxygen, but certain species grow equally well without it, so that the exclusion of air is no protection if one of these bacteria is sealed in the can.
About the Publisher
Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com
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.
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Preserving at Home: A Book for the Home Economist (Classic Reprint)
Impresión bajo demandaLibrería: Forgotten Books, London, Reino Unido
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Paperback. Condición: New. Print on Demand. This guide to home preserving covers a range of techniques for storing fruits, from canning to pickling, with an emphasis on retaining flavors and nutrients. The author emphasizes the importance of cleanliness, providing clear instructions on sterilizing utensils and jars. Chapters detail canning methods for preserving fruit in a natural state, while another focuses on making jams and preserves, offering proportions and instructions for different combinations of fruits and flavors. The final section covers sweet pickled fruits and miscellaneous recipes, including apple butter, marmalade, and potpourri. The author's thorough approach provides both beginner-friendly instructions and tips for preserving fruits to enjoy year-round. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Nº de ref. del artículo: 9781332347254_0
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Preserving at Home
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PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000. Nº de ref. del artículo: LW-9781332347254
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Librería: PBShop.store UK, Fairford, GLOS, Reino Unido
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PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000. Nº de ref. del artículo: LW-9781332347254
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