Pickling Green Olives Together with Improvements in the Methods of Pickling Olives - Softcover

Cruess, William V.

Softcover

ISBN 10: 1447464117 ISBN 13: 9781447464112

Publisher: Read Books, 2012

Synopsis

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.

About this title

Product Description

A treatise on the pickling of green olives to save the harvest from rotting. Includes an additional chapter on improved methods of pickling olives. 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.

Edition details

• Publisher: Read Books
• Publication date: 2012
• Language: English
• ISBN 10: 1447464117
• ISBN 13: 9781447464112
• Binding: Paperback
• Number of pages: 52