The Preparation and Preservation of Apple Juice PDF Download
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Author: R. W. Arengo-Jones
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Author: R. W. Arengo-Jones
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Author: Roy Edgar Marshall
Publisher:
ISBN:
Category : Apple juice
Languages : en
Pages : 68
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Author: Edward Eugene Burns
Publisher:
ISBN:
Category : Apple juice
Languages : en
Pages : 34
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Author:
Publisher: UCANR Publications
ISBN: 1601074492
Category :
Languages : en
Pages : 19
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Book Description
Apples are generally abundant and inexpensive, and they add a healthy component to a well-balanced diet. Learn how to get the most out of the apples you buy at market or from a U-Pick farm or grow in your own garden. Contains detailed instructions for freezing, drying and canning, including recipes for Applesauce, Apple Butter, Apple Chutney, and Sweet Apple Relish.
Author: Herbert Charles Gore
Publisher:
ISBN:
Category : Cider
Languages : en
Pages :
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Author: Carole Cancler
Publisher: Penguin
ISBN: 161564296X
Category : Cooking
Languages : en
Pages : 529
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Book Description
Learn to preserve your food at home with this ultimate guidebook! The Home Preserving Bible thoroughly details every type of preserving-for both small and large batches-with clear, step-by-step instructions. An explanation of all the necessary equipment and safety precautions is covered as well. But this must have reference isn't for the novice only; it's filled with both traditional and the latest home food preservation methods. More than 350 delicious recipes are included-both timeless recipes people expect and difficult-to-find recipes.
Author: Roselie Ann Bright
Publisher:
ISBN:
Category : Apple juice
Languages : en
Pages : 134
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Author: Joint FAO/WHO Codex Alimentarius Commission
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 28
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Author: Donald L. Downing
Publisher: Springer Science & Business Media
ISBN: 1468482254
Category : Technology & Engineering
Languages : en
Pages : 447
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Book Description
The objective of this book is to organize and document the technical, analytical, and practical aspects of present-day apple processing. No collected works have been published on processed apple products for more than thirty years. During that time many changes have taken place in the apple-processing industry. There are fewer but larger plants processing apples from larger geographical areas because of advances in transportation and storage of fruit. In addition sophisti cated technical advances in the processing and packaging of apple products have also occurred. This volume is designed to serve primarily as a reference book for those interested and involved in the processed apple industry. An attempt has been made to provide a central source of historical, currently practical, and theoretical information on apple processing. References have been cited to give credibility and assist those who may wish to read further on a particular subject. If this book success fully summarizes present knowledge for readers and assists in the continued improvement of commercial fruit processing, I will be pleased. I would like to thank the many people in the apple industry who have requested information and encouraged the writing of this book. The late Dr. Robert M. Smock, Professor Emeritus, Cornell Univer sity, and coauthor of Apples and Apple Products, originally published in 1950, gave his blessings and encouragement to this undertaking.
Author:
Publisher:
ISBN:
Category : Cider industry
Languages : en
Pages : 7
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