Olive Pickling in Mediterranean Countries
Author : William Vere Cruess
Publisher :
Page : 40 pages
File Size : 34,70 MB
Release : 1924
Category : Olive
ISBN :
Author : William Vere Cruess
Publisher :
Page : 40 pages
File Size : 34,70 MB
Release : 1924
Category : Olive
ISBN :
Author : William Vere Cruess
Publisher :
Page : 44 pages
File Size : 18,82 MB
Release : 1924
Category : Olive
ISBN :
Author : William V. Cruess
Publisher : Read Books Ltd
Page : 74 pages
File Size : 41,60 MB
Release : 2016-09-06
Category : Cooking
ISBN : 1473359260
This volume contains a detailed treatise on the pickling of green olives produced by the University of California, with information on acid formation, deterioration, washing, brining, lye treatment, and much, much more. Written in clear, simple language and full of practicable information and interesting experiments, this text will appeal to those with a serious interest in preserving olives, and makes for a great addition to collections of allied literature. The chapters of this text include: 'Imports of Green Olives for 1920 to 1930', 'Comparison of Varieties for Green Pickling', 'Effect of Locality', 'Effect of Maturity', 'Suitability of Green Pickling of Olives Previously Stored in Brine', 'Containers for Fermentation', 'Experiments on Lye Treatment and Washing', etcetera. We are proud to republish this vintage book, now complete with a new and specially commissioned introduction on preserving and canning food.
Author : Sylvia Yada
Publisher : UCANR Publications
Page : 26 pages
File Size : 37,32 MB
Release : 2007
Category : Canning and preserving
ISBN : 1601075022
The health benefits of olive oil are also bringing olives into the spotlight. From water-cured Kalamata style to Greek style olives in brine, you'll learn how to make your own delicious olives at home using water, salt, oil, or lye curing methods. This handy publication also covers tips on selecting and storing fresh olives as well as the safe handling of lye. Note that this updated publication replaces ABC's of Home-Cured, Green-Ripe Olives and Home Pickling of Olives.
Author : California Agricultural Experiment Station
Publisher :
Page : 1070 pages
File Size : 18,99 MB
Release : 1925
Category : Agriculture
ISBN :
Author : California Agricultural Experiment Station
Publisher :
Page : 934 pages
File Size : 15,79 MB
Release : 1923
Category : Agriculture
ISBN :
Author : University of California (System). College of Agriculture
Publisher :
Page : 1070 pages
File Size : 18,32 MB
Release : 1926
Category : Agricultural colleges
ISBN :
Author :
Publisher :
Page : 1070 pages
File Size : 16,29 MB
Release : 1925
Category : Agriculture
ISBN :
Author : Edward R.(Ted) Farnworth
Publisher : Taylor & Francis
Page : 600 pages
File Size : 50,62 MB
Release : 2008-05-28
Category : Technology & Engineering
ISBN : 1420053280
For centuries, people around the world have used fermentation to preserve and enhance the flavor of a wide variety of foods. Today, complex interactions of microbiota in the digestive tract are found to influence proper digestion, metabolism, and disease resistance. With greater emphasis on natural products and the role of food in health and wellbe
Author :
Publisher :
Page : 1012 pages
File Size : 42,34 MB
Release : 1944
Category : Agriculture
ISBN :