The Art of Food Preservation. Judith Sumner.
by Sumner, Judith; ProQuest Information and Learning Company.
Series: SIRS Enduring Issues 2006Article 55Health. Publisher: History Magazine, 2005ISSN: 1522-323X;.Subject(s): Bacteria | Beecher, Catharine (1800-1878) | Canning and preserving | Child, Lydia Maria Francis (1802-1880) | Food -- History | Food -- Preservation | Fruit | Fungi | Vegetables | Vinegar | Wine and wine makingDDC classification: 050 Summary: "By the late fall, rural families transformed the bounty from kitchen gardens and orchards into an extensive larder stashed in pantries, storerooms, and root cellars. The practical goal was to store fruits and vegetables in ways that limited the growth of bacteria and fungi; depending upon the crop and local tradition, storage and preservation methods included burying, hanging, freezing, drying, pickling, candying and jellying." (HISTORY MAGAZINE) The author "describes how fruits and vegetables were preserved in North American homes before refrigeration."| Item type | Current location | Call number | Status | Date due |
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High School - old - to delete | REF SIRS 2006 Health Article 55 (Browse shelf) | Available |
Articles Contained in SIRS Enduring Issues 2006.
Originally Published: The Art of Food Preservation, June/July 2005; pp. 40-44.
"By the late fall, rural families transformed the bounty from kitchen gardens and orchards into an extensive larder stashed in pantries, storerooms, and root cellars. The practical goal was to store fruits and vegetables in ways that limited the growth of bacteria and fungi; depending upon the crop and local tradition, storage and preservation methods included burying, hanging, freezing, drying, pickling, candying and jellying." (HISTORY MAGAZINE) The author "describes how fruits and vegetables were preserved in North American homes before refrigeration."
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