American Commercial Methods of Manufacturing Preserves, Pickles, Canned Foods, Etc PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download American Commercial Methods of Manufacturing Preserves, Pickles, Canned Foods, Etc PDF full book. Access full book title American Commercial Methods of Manufacturing Preserves, Pickles, Canned Foods, Etc by Charles A. Shinkle. Download full books in PDF and EPUB format.
Author: Charles A. Shinkle
Publisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 236
Get Book Here
Book Description
Author: Charles A. Shinkle
Publisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 236
Get Book Here
Book Description
Author: Charles A. Shinkle
Publisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 84
Get Book Here
Book Description
Author: Charles A. Shinkle
Publisher: Wentworth Press
ISBN: 9781360208664
Category : History
Languages : en
Pages : 236
Get Book Here
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 was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. 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. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author:
Publisher:
ISBN:
Category : Coffee industry
Languages : en
Pages : 832
Get Book Here
Book Description
Author: United States. Department of Agriculture
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 698
Get Book Here
Book Description
Author: William Vere Cruess
Publisher:
ISBN:
Category : Canned foods
Languages : en
Pages : 552
Get Book Here
Book Description
Author: Frank Moore Colby
Publisher:
ISBN:
Category : Encyclopedias and dictionaries
Languages : en
Pages : 866
Get Book Here
Book Description
Author: Frank Moore Colby
Publisher:
ISBN:
Category : Encyclopedias and dictionaries
Languages : en
Pages : 888
Get Book Here
Book Description
Author: Charles A. Shinkle
Publisher: Theclassics.Us
ISBN: 9781230416908
Category :
Languages : en
Pages : 72
Get Book Here
Book Description
This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1912 edition. Excerpt: ... CALIFORNIA OLIVES. In giving this formula the writer desires to say he has been entirely out of touch with the California olive business for the past 6 years, and he may not be up to date as to the very latest methods. He also desires to say the following formulae were those used by him for three years with satisfactory results, and at that time the goods were equal to any on the market, and so far as he has any knowledge, the method of doing the work has not been changed. PICKLE GREEN OLIVES. Olives, like all other fruits, should go into process as soon as possible after they are gathered. After grading the olives put them into tanks or casks, and cover them with a solution made with 20 pounds of salt, 6 pounds of lye and 100 gallons of water. Let the olives remain in this solution 4 days, then dram, and re-cover the olives with a brine made with 25 pounds of salt and 100 gallons of water. After 5 days draw off this brine, and cover them with the lye solution. The object in treating the olives with the lye solution in broken doses, with a salt bath between, is to keep the olives firm. If the lye is used too strong the olives will get to soft. After the 4 days drain off this second lye solution, and cover the olives again with a brine made with 25 pounds of salt and 100 gallons of water. At the end of 6 days drain off this brine, and cover again with a brine made with 30 pounds of salt to the 100 gallons of water. Let the olives remain in this brine 12 to 15 days, then drain, and cover with a brine made with 50 pounds of salt to 100 gallons of water, and at the end of 5 weeks the bitter flavor should all be out of the olives. BOTTLED OLIVES. This same formula will answer for the domestic or imported green olives. Soak the olives in fresh...
Author:
Publisher:
ISBN:
Category : Fisheries
Languages : en
Pages : 310
Get Book Here
Book Description
