Home and Farm Food Preservation (Classic Reprint)

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Excerpt from Home and Farm Food Preservation Since 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 Nich olas 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. 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.