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

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by William V. Cruess
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Pickling Green Olives Together with Improvements in the Methods of Pickling Olives by William V. Cruess

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.

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Ebook Details
Pages: 56
Size: 2.3 MB
Publisher: Brouwer Press
Date published:   2016
ISBN: 9781473359260 (DRM-EPUB)

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This product is listed in the following categories:

Nonfiction > Cooking
Nonfiction > Technology > Agriculture

This author has products in the following categories:

Nonfiction > Cooking
Nonfiction > Technology > Agriculture
Nonfiction > Cooking > Methods > Canning & Preserving
Nonfiction > Cooking > Beverages > Wine & Spirits

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01/17/2017
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