The Dehydration of Fruit and Vegetables - Including Notes on Dehydrater Efficiency

ISBN-13: 9781447464303 / Angielski / Miękka / 2012 / 140 str.

William V. Cruess

Opis

Dehydrating food has become a popular way of saving fruit and vegetables from rotting and with this guide you can learn how to do it at home. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

This volume contains a comprehensive treatise on the dehydration of fruits as a mode of preservation, with information on yields, sulfuring, operating dehydrators, directions for drying a variety of different vegetables, and much more. Complete with a wealth of interesting, practicable information, handy tables and diagrams, this text constitutes a must-have for those with an interest in preserving fruit. It will make for a great addition to collections of allied literature. The chapters of this volume include: Definitions, Preparation, Ripening of Barlett Pears, Effect of Maturity on Yield and Quality, Effect of Maturity on Yield and Composition of Dried Peaches, Comparison of Lye Dipping and Blanching, Pitting, Peeling, Slicing, Tray Capacity, Sulfuring, Yields of Dehydrated Fruits, etcetera. We are proud to republish this vintage text, now complete with a new and specially commissioned introduction on preserving and canning food.