Home Preparation and Preservation of Fruit and Vegetable Juices | Carl S. Pederson and H. G. Beattie
Share on TelegramHome Preparation and Preservation of Fruit and Vegetable Juices
Author: Carl S. Pederson and H. G. Beattie
Added by: mpf75ny
Added Date: 2013-07-15
Publication Date: 1943-07
Language: eng
Subjects: NYSAES, New York State Agricultural Experiment Station, Geneva NY, Cornell, Food, Juice, Science, Canning, Preservation, Freezing More
Publishers: New York State Agricultural Experiment Station
Collections: opensource, community
Pages Count: 600
PPI Count: 600
PDF Count: 1
Total Size: 43.87 MB
PDF Size: 18.48 MB
Extensions: gif, pdf, gz, log, html, zip, torrent
Year: 1943
Downloads: 978
Views: 1028
Total Files: 19
Media Type: texts
Description
This circular describes home processing of fruit and vegetables into juice products. It covers equipment needed, homemade presses, pressing, juicing using appliances, directions for making apple, grape, cherry (cold and hot pressed), raspberry, plum, tomato, sauerkraut, rhubarb, carrot, celery, beet, and turnip juice. Acidification, freezing and canning are discussed.
This publication has been digitized by Cornell's Frank A. Lee Library at the New York State Agricultural Experiment Station with permission.