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Author : Charles A. Shinkle
Publisher :
ISBN 13 :
Total Pages : 236 pages
Book Rating : 4.:/5 (89 download)
Download or read book American Commercial Methods of Manufacturing Preserves, Pickles, Canned Foods, Etc written by Charles A. Shinkle and published by . This book was released on 1912 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Charles A Shinkle
Publisher : Legare Street Press
ISBN 13 : 9781018840291
Total Pages : 0 pages
Book Rating : 4.8/5 (42 download)
Download or read book American Commercial Methods of Manufacturing Preserves, Pickles, Canned Foods, Etc. written by Charles A Shinkle and published by Legare Street Press. This book was released on 2022-10-27 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author : C. A. Shinkle
Publisher :
ISBN 13 : 9781332098576
Total Pages : 228 pages
Book Rating : 4.0/5 (985 download)
Download or read book American Commercial Methods of Manufacturing Preserves, Pickles, Canned Foods, Etc (Classic Reprint) written by C. A. Shinkle and published by . This book was released on 2015-08-04 with total page 228 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from American Commercial Methods of Manufacturing Preserves, Pickles, Canned Foods, Etc A tank of the above size is more economical, as to first cost, and will answer all purposes if the cucumbers are not sorted into the various sizes before they are put in brine. This is sometimes done, but it is not practical, the better method being to sort the cucumbers in to at least four sizes before they go into the brine. The first size is up to two inches long; second size from 2 to 3 inches; third size from 3 to 4 inches, and the remaining sizes coming out of the open end of the machine can be farther sorted by hand, but the writer considers the four sizes sufficient. Now when the pickles are sorted up into four sizes, as advised, there will be four tanks under process of filling, and unless the cucumbers are received in very large quantities, it will require an extended time to fill some of the tanks, and the writer finds the most convenient tank is that of about 12 foot bottom and 61/2 stave, i.e., 12 feet in diameter and 6 feet deep. The question as to the best material to make the tanks from is one on which all packers do not agree. Pine or cypress are usually the lumbers used, and there are arguments for and against both. The writers objection to cypress is the fact that it is so very brittle, and then, too, it is much harder to swell tight when it once gets dry and shrinks. On the other hand it is claimed it will last much longer than pine, but with all, the writer prefers pine. Another experience the writer has had that has caused him time and worry is that a tank that will hold water will not oft times hold pickle brine. If a leak occurs in the staves of a tank it is very easily remedied, but if it occurs in the bottom it is sometimes difficult to get at. To obviate this trouble the writer makes it an invariable rule to cork the bottom, especially around the staves, with a light strand of candle wicking: this precaution may save a world of trouble. Salting Cucumbers. As we say in our chapter on tanks, we strongly advocate the sorting of the cucumbers into at least four sizes when they are received at the salting station, and to do this with economy one should have a sorting machine, and so far as the writer knows, the rotary machine is the best. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author : Charles A. Shinkle
Publisher : Theclassics.Us
ISBN 13 : 9781230416908
Total Pages : 72 pages
Book Rating : 4.4/5 (169 download)
Download or read book American Commercial Methods of Manufacturing Preserves, Pickles, Canned Foods, Etc written by Charles A. Shinkle and published by Theclassics.Us. This book was released on 2013-09 with total page 72 pages. Available in PDF, EPUB and Kindle. Book excerpt: This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1912 edition. Excerpt: ... CALIFORNIA OLIVES. In giving this formula the writer desires to say he has been entirely out of touch with the California olive business for the past 6 years, and he may not be up to date as to the very latest methods. He also desires to say the following formulae were those used by him for three years with satisfactory results, and at that time the goods were equal to any on the market, and so far as he has any knowledge, the method of doing the work has not been changed. PICKLE GREEN OLIVES. Olives, like all other fruits, should go into process as soon as possible after they are gathered. After grading the olives put them into tanks or casks, and cover them with a solution made with 20 pounds of salt, 6 pounds of lye and 100 gallons of water. Let the olives remain in this solution 4 days, then dram, and re-cover the olives with a brine made with 25 pounds of salt and 100 gallons of water. After 5 days draw off this brine, and cover them with the lye solution. The object in treating the olives with the lye solution in broken doses, with a salt bath between, is to keep the olives firm. If the lye is used too strong the olives will get to soft. After the 4 days drain off this second lye solution, and cover the olives again with a brine made with 25 pounds of salt and 100 gallons of water. At the end of 6 days drain off this brine, and cover again with a brine made with 30 pounds of salt to the 100 gallons of water. Let the olives remain in this brine 12 to 15 days, then drain, and cover with a brine made with 50 pounds of salt to 100 gallons of water, and at the end of 5 weeks the bitter flavor should all be out of the olives. BOTTLED OLIVES. This same formula will answer for the domestic or imported green olives. Soak the olives in fresh...
Author : C. A. C A Shinkle
Publisher : Createspace Independent Publishing Platform
ISBN 13 : 9781976270895
Total Pages : 194 pages
Book Rating : 4.2/5 (78 download)
Download or read book American Commercial Methods written by C. A. C A Shinkle and published by Createspace Independent Publishing Platform. This book was released on 2017-09-10 with total page 194 pages. Available in PDF, EPUB and Kindle. Book excerpt: Almond American Anchovy Apple Apricot Apricots Arrangement Of Asparagus Bean Beef Boullion Beef Broth And Rice Beef Consomme Beets Berry Black Raspberries Black Raspberry Blackberries Blackberry Blanching Blanching Arrangement Blanching Peaches Bleaching Blue Plum Blue Plums Blueberries Boiled Boiled Cider For Boiling Point Of Water Bottled Olives Bottled Pickles Branded Fruit Burgherkins Butters Cabbage Cages Cages California Olives Canned Apples Canned Corn Canned Fruits Canned Green Olives Canned Ripe Olives Canned Sweet Potatoes Canned Vegetables Canning Fruits And Vegetables Care Of Generator Room Carrots Catsup Cauliflower Celery Ceylon Cherries Cherries Cherry Cherry Phosphates Cherry Pitter Chicken Boullion Or Broth Chicken Broth With Rice Chicken Soup Stock Chili Con Carne Chili Peppers Chili Sauce Chocolate Chow Chow Cider And Cider Vinegar Claret Cloudy Liquor Coffee Comparative Cost Of Jams And Preserves Concentrated Soups Condensed Condensed Tomato Cooling Table Cooling Trough Cordial Corn And Tomatoes Cream Of Potato Cream Of Tomato Crushed Fruit Cucumbers Currant Currants Curry Powder Damson Plum Damson Plums Dill Herb Dill Pickles Distilled Distilling Dressing Mustard Drip Trough Dry Dump Trough Egg Plums English Plum Pudding Equipment Exhaust Or No Exhaust Exhausting Canned Vegetables Extract For Fancy Grade Of Pork And Beans Fig Figs Filtering First Pressing For Chow Chow For High Grade Goods For Keg Stock Formula Fountain Syrups From Apple Waste From Cider Pumace From Molasses From Salt Stock Fruit Fruit Juice Generators German Glucose Pail Jelly Gooseberries Gooseberry Grades Grape Grapes Green Beans Green Gage Plum Green Gage Plums Green Mango Peppers Green Tomatoes Home-Made Noodles Home-Made Noodles And Gravy Horseradish In -Gallon Cans In -Gallon Jugs In Casks In No And No Cans Jam Stock Jams Jelly Kettles Kidney Beans Kraut And Pork Laying Up Generators Lemon Lima Beans Liquid Citric Acid Liquor Liquor For Loganberries Lye Hominy Lye Process Maccaroni And Cheese Maccaroni And Oysters Made From Canned Stock Managing Generators Mango Melons Marschino Cherries Marshmallow Melon Mangos Mexican Beans Mexican Hot Mince Meat Mint Mixed Vegetables, For Soup Mock Turtle Muskmelon Mustard Okra Old Louisiana Chicken Gumbo Onions Orange Orange Flour Water, For Orange Marmalade Oxtail P Sg Packing In Tanks Pail Jelly Parsley Part Ii Part Iii Pastuerizing Pea Peach Peach Peeler Peach, Clings Peach, Frees Peaches Peaches, Halves Peaches, Whole Pear Pears Peas Pepper Sauce Pickled Green Pickled Ripe Olives Pickles Pineapple Pineapple, Grated Pineapples Plain Cherry Plum Plums Pork And Beans Preserve Stock Preserves Preserves, Jellies, Jams, Fruit Butters, Etc Process Process Vats Processing Processing Glass Processing Stone Jars Processing Tank, For Processing Vats Pulp Pulp For Pumpkins Quince Quinces Quinoe Red Peppers Red Raspberries Red Raspberry Red Raspberry Registering Still Relish Relish For Revenue Law Governing Rhubarb Rule For Salad Salting Sauce Extract Sauce For Sauce Tor Sauer Kraut Second Pressing Second Sweet Liquor Shredded Orange Size Of Pickles Sliced Apricots Sliced Peaches Soaked Limas Soda Foam Soup Stock Sour Cherries Sour Kraut Soy Spaghetti And Gravy Spanish Spanish Maccaroni Spice Spice For Bulk Pickles Spiced Peaches Spinach Starting Generators Sterilized Stock Stock In Cans Stored In Cans Stored In Jugs Strawberries Strawberry String Beans Stuffed Olives Stuffed Peppers Succotash With String Beans Sweet Sweet Cherries Sweet Cherries, Pitted Sweet Liquor Sweet Liquor Without Benzoate Sweet Liquor Without Preservatives Sweet Peppers Syrup For Canned Fruits
Author : James Zimmerhoff
Publisher :
ISBN 13 : 9781549711336
Total Pages : 194 pages
Book Rating : 4.7/5 (113 download)
Download or read book American Commercial Methods written by James Zimmerhoff and published by . This book was released on 2017-09-09 with total page 194 pages. Available in PDF, EPUB and Kindle. Book excerpt: Almond American Anchovy Apple Apricot Apricots Arrangement Of Asparagus Bean Beef Boullion Beef Broth And Rice Beef Consomme Beets Berry Black Raspberries Black Raspberry Blackberries Blackberry Blanching Blanching Arrangement Blanching Peaches Bleaching Blue Plum Blue Plums Blueberries Boiled Boiled Cider For Boiling Point Of Water Bottled Olives Bottled Pickles Branded Fruit Burgherkins Butters Cabbage CagesCages California Olives Canned Apples Canned Corn Canned Fruits Canned Green Olives Canned Ripe Olives Canned Sweet Potatoes Canned Vegetables Canning Fruits And Vegetables Care Of Generator Room Carrots Catsup Cauliflower Celery Ceylon CherriesCherries Cherry Cherry Phosphates Cherry Pitter Chicken Boullion Or Broth Chicken Broth With Rice Chicken Soup Stock Chili Con Carne Chili Peppers Chili Sauce Chocolate Chow Chow Cider And Cider Vinegar Claret Cloudy LiquorCoffee Comparative Cost Of Jams And Preserves Concentrated Soups Condensed Condensed Tomato Cooling Table Cooling Trough Cordial Corn And Tomatoes Cream Of Potato Cream Of Tomato Crushed Fruit Cucumbers Currant Currants Curry Powder Damson Plum Damson Plums Dill Herb Dill Pickles Distilled Distilling Dressing Mustard Drip Trough Dry Dump Trough Egg Plums English Plum Pudding Equipment Exhaust Or No Exhaust Exhausting Canned Vegetables Extract For Fancy Grade Of Pork And Beans Fig Figs Filtering First Pressing For Chow Chow For High Grade Goods For Keg Stock FormulaFountain Syrups From Apple Waste From Cider Pumace From Molasses From Salt Stock Fruit Fruit Juice Generators German Glucose Pail Jelly Gooseberries Gooseberry Grades Grape Grapes Green Beans Green Gage Plum Green Gage Plums Green Mango Peppers Green Tomatoes Home-Made Noodles Home-Made Noodles And Gravy Horseradish In -Gallon Cans In -Gallon Jugs In Casks In No And No Cans Jam Stock Jams Jelly Kettles Kidney Beans Kraut And Pork Laying Up Generators Lemon Lima Beans Liquid Citric Acid Liquor Liquor For Loganberries Lye Hominy Lye Process Maccaroni And Cheese Maccaroni And Oysters Made From Canned Stock Managing Generators Mango Melons Marschino Cherries Marshmallow Melon Mangos Mexican Beans Mexican Hot Mince Meat Mint Mixed Vegetables, For Soup Mock Turtle Muskmelon Mustard Okra Old Louisiana Chicken Gumbo Onions Orange Orange Flour Water, For Orange Marmalade Oxtail P Sg Packing In Tanks Pail Jelly Parsley Part Ii Part Iii Pastuerizing Pea Peach Peach Peeler Peach, Clings Peach, Frees Peaches Peaches, Halves Peaches, Whole Pear Pears Peas Pepper Sauce Pickled Green Pickled Ripe Olives Pickles Pineapple Pineapple, Grated Pineapples Plain Cherry Plum Plums Pork And Beans Preserve Stock Preserves Preserves, Jellies, Jams, Fruit Butters, Etc Process Process Vats Processing Processing Glass Processing Stone Jars Processing Tank, For Processing Vats Pulp Pulp For Pumpkins Quince Quinces Quinoe Red Peppers Red Raspberries Red RaspberryRed Raspberry Registering Still Relish Relish For Revenue Law Governing Rhubarb Rule For Salad Salting Sauce Extract Sauce For Sauce Tor Sauer Kraut Second Pressing Second Sweet Liquor Shredded Orange Size Of Pickles Sliced Apricots Sliced Peaches Soaked Limas Soda Foam Soup Stock Sour Cherries Sour Kraut Soy Spaghetti And Gravy Spanish Spanish Maccaroni Spice Spice For Bulk Pickles Spiced Peaches Spinach Starting Generators Sterilized Stock Stock In Cans Stored In Cans Stored In Jugs Strawberries Strawberry String Beans Stuffed Olives
Author : Ai Hisano
Publisher : Harvard University Press
ISBN 13 : 0674242599
Total Pages : 345 pages
Book Rating : 4.6/5 (742 download)
Download or read book Visualizing Taste written by Ai Hisano and published by Harvard University Press. This book was released on 2019-11-19 with total page 345 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ai Hisano exposes how corporations, the American government, and consumers shaped the colors of what we eat and even the colors of what we consider “natural,” “fresh,” and “wholesome.” The yellow of margarine, the red of meat, the bright orange of “natural” oranges—we live in the modern world of the senses created by business. Ai Hisano reveals how the food industry capitalized on color, and how the creation of a new visual vocabulary has shaped what we think of the food we eat. Constructing standards for the colors of food and the meanings we associate with them—wholesome, fresh, uniform—has been a business practice since the late nineteenth century, though one invisible to consumers. Under the growing influences of corporate profit and consumer expectations, firms have sought to control our sensory experiences ever since. Visualizing Taste explores how our perceptions of what food should look like have changed over the course of more than a century. By examining the development of color-controlling technology, government regulation, and consumer expectations, Hisano demonstrates that scientists, farmers, food processors, dye manufacturers, government officials, and intermediate suppliers have created a version of “natural” that is, in fact, highly engineered. Retailers and marketers have used scientific data about color to stimulate and influence consumers’—and especially female consumers’—sensory desires, triggering our appetites and cravings. Grasping this pivotal transformation in how we see, and how we consume, is critical to understanding the business of food.
Author :
Publisher :
ISBN 13 :
Total Pages : 856 pages
Book Rating : 4.A/5 ( download)
Download or read book Simmon's Spice Mill written by and published by . This book was released on 1917 with total page 856 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : William Vere Cruess
Publisher :
ISBN 13 :
Total Pages : 552 pages
Book Rating : 4.3/5 (512 download)
Download or read book Commercial Fruit and Vegetable Products written by William Vere Cruess and published by . This book was released on 1924 with total page 552 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 1030 pages
Book Rating : 4.:/5 (31 download)
Download or read book The Hotel World written by and published by . This book was released on 1920 with total page 1030 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 356 pages
Book Rating : 4.:/5 (31 download)
Download or read book Extension Series 2 written by and published by . This book was released on 1913 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Edwin Le Fevre
Publisher :
ISBN 13 :
Total Pages : 32 pages
Book Rating : 4.:/5 (31 download)
Download or read book Fermented Pickles written by Edwin Le Fevre and published by . This book was released on 1920 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Many American housewives put up their own pickles, particularly when the home garden furnishes a large supply of cucumbers or other products adapted to pickling purposes. This bulletin contains a brief description of the processes involved in pickling, and gives the methods by which it is believed that the standard varieties of pickles can be prepared successfully in the home." -- p. [2]
Author :
Publisher :
ISBN 13 :
Total Pages : 912 pages
Book Rating : 4.:/5 (1 download)
Download or read book Pamphlets on Fruit Products written by and published by . This book was released on 1923 with total page 912 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : National Agricultural Library (U.S.)
Publisher :
ISBN 13 :
Total Pages : 1350 pages
Book Rating : 4.0/5 ( download)
Download or read book Monthly Bulletin written by National Agricultural Library (U.S.) and published by . This book was released on 1910 with total page 1350 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Library Association (Portland, Or.)
Publisher :
ISBN 13 :
Total Pages : 540 pages
Book Rating : 4.:/5 (31 download)
Download or read book Our Library written by Library Association (Portland, Or.) and published by . This book was released on 1915 with total page 540 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Library Association (Portland, Or.)
Publisher :
ISBN 13 :
Total Pages : 600 pages
Book Rating : 4.M/5 ( download)
Download or read book Bulletin of the Library Association of Portland written by Library Association (Portland, Or.) and published by . This book was released on 1915 with total page 600 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : United States. Department of Agriculture
Publisher :
ISBN 13 :
Total Pages : 1044 pages
Book Rating : 4.:/5 (319 download)
Download or read book Farmers' Bulletin written by United States. Department of Agriculture and published by . This book was released on 1921 with total page 1044 pages. Available in PDF, EPUB and Kindle. Book excerpt:
