Subjects:  1. Biotechnological Processes And Operations    2. Chemistry - Organic    3. Diets - General    4. Food Biotechnology    5. Food Science    6. Methods - Canning & Preserving    7. Oils and fats, Edible    8. Science    9. Science/Mathematics    10. Technology & Industrial Arts    11. Biotechnology    12. Diets & dieting    13. Food & beverage technology    14. Organic chemistry    15. Technology / Food Industry & Science   

Subjects:  1. Cooking    2. Cooking / Wine    3. Methods - Canning & Preserving    4. Specific Ingredients - Game    5. Specific Ingredients - Seafood    6. Cookery by ingredient    7. Fishing, angling    8. Preserving   

Subjects:  1. Cooking / Wine    2. Extraction (Chemistry)    3. Food Science    4. Food industry and trade    5. General    6. Methods - Canning & Preserving    7. Science/Mathematics    8. Technology    9. Food & beverage technology    10. Technology / Food Industry & Science   

Reviews (1)

Very nice book, very complete
Very nice book, with REALLY old pictures. It was complete, and answered virtually any question about canning. Would suggest this book to anyone who is interested in learning to can. ... Read more

Subjects:  1. Canning and preserving    2. Cooking    3. Cooking / Wine    4. Frozen foods    5. Methods - Canning & Preserving    6. Preserving   

Features

• Illustrated

Subjects:  1. Agriculture - Tropical Agriculture    2. Food    3. Food And Beverage Industries (Economic Aspects)    4. Food Engineering    5. Food Science    6. Industries - General    7. Methods - Canning & Preserving    8. Science/Mathematics    9. Shelf-life dating    10. Storage    11. Technology    12. Technology & Industrial Arts    13. Cooking / General    14. Food & beverage technology   

Subjects:  1. Biotechnology    2. Cooking / Wine    3. Food    4. Food Biotechnology    5. Food Science    6. Methods - Canning & Preserving    7. Science/Mathematics    8. Technology    9. Food & beverage technology    10. Technology / Food Industry & Science   

Subjects:  1. Cooking / Wine    2. Methods - Canning & Preserving   

Reviews (1)

Teaching Tools
This book focuses on the most common unit operations utilized in modern food processing operations. It contains both descriptive and quantitative analysis of typical food processes found on modern food processing plants.The descriptive info provides students with background on the process andthe impact of the process on food quality.The quantitative descriptionhelps the students in understanding the ability of the process to achievedesired result and the consequences for the improper operation of theprocess. There are many examples were give to ensure that the studentsgains an knowledge between commodities and process. ... Read more

Subjects:  1. Food Science    2. Methods - Canning & Preserving    3. Science/Mathematics    4. Technology    5. Technology & Industrial Arts    6. Food & beverage technology    7. Technology / Food Industry & Science   

Reviews (3)

lives up to its title
I agree with the other reviewers --- this is a great resource. With these recipes (no pectin, less sugar) my jams and jellies are pretty soft, but the flavor cannot be beat.Meyer lemon marmalade, pear ginger jam, caramelized apple with thyme... yummmy.Only disappointment was the tomato jam --- all that work and the result was just catsup.
Best Preserving Book I've Found.
I can't recommend strongly enough that anyone interested in preserving track down a copy of this book.It's by far the best preserving book I've found, and it's scandalous that it's out of print.If I hadn't found this book, I might have made my apricot preserves with a recipe that called for 7 cups of sugar.Anyone who has ever tasted a ripe apricot knows it doesn't need 7 cups of sugar to taste good.The recipes here respect and value the flavor of the fruit, and they use simple, clear methods to produce soft-set, spoonable preserves.The author only uses commercial pectin when she's making something like pepper jelly that has *no* natural pectin in it.The majority of the recipes are just fruit and a small amount of sugar.She teaches you to make your own pectin from tart apples, and she calls for the homemade pectin in some of these recipes.After reading this book I feel confident to create my own preserving recipes so that I can get the flavor and texture that I like.I found this book much more unique and empowering than the other books on the subject, like Blue Ribbon Preserves.

Fresh, wonderful recipes
This book's recipes are delicious!The recipes are easy to follow and very creative.The author emphasizes the need to start with high quality, in-season ingredients to get the best results.Most jam and preserves recipes call for a minimum amount of sugar, which allows the true fruitflavors to be enjoyed. ... Read more

Subjects:  1. Canning and preserving    2. Cooking    3. Cooking / Wine    4. Methods - Canning & Preserving    5. Cookery dishes & courses    6. Preserving    7. Sale Books   

Subjects:  1. Cooking    2. Cooking / Wine    3. General    4. Home Economics (General)    5. Jam    6. Methods - Canning & Preserving    7. Non-Classifiable   

Subjects:  1. Canning and preserving    2. Cooking    3. Cooking / Wine    4. Dried foods    5. Food    6. Frozen foods    7. General    8. Preservation   

Reviews (1)

The most comprehensive text available on the subject
Amazing is the only way to describe the wide range of vegetables covered in this book. It is an excellent reference and well worth the price. I have not seen any other book that covers the botany, physiology and productionof so many vegetables so well. Dr. Rubatzky has just recently retired fromUC Davis to spend more time with his family. We will all miss his presenceon campus; hopefully, he will continue to find the time to write. ... Read more

Subjects:  1. Agriculture - Crop Science    2. Agriculture - General    3. Food Science    4. Gardening    5. Gardening/Plants    6. Methods - Canning & Preserving    7. Technology & Industrial Arts    8. Vegetables    9. Food & beverage technology    10. Technology / Food Industry & Science   

Subjects:  1. Cooking / Wine    2. Food    3. Food Science    4. Health/Fitness    5. Methods - Canning & Preserving    6. Preservation    7. Storage    8. Food & beverage technology   

Subjects:  1. Cooking    2. Cooking / Wine    3. Methods - Canning & Preserving    4. Reference    5. Specific Ingredients - Fruit   

Reviews (1)

Great Reference
This book contains hundreds of recipes for jams, conserves, and pickles.The book begins with a short introductory section covering canning, freezing, and storing preserves.It also includes a market guide, with tips on how to select the best fruits and vegetables for canning.The following chapters cover jams, jellies, and marmalades, fruit butters and spreads, pickles and relishes, chutneys and condiments, sauces, and recipes using preserves.There is also a short chapter on making fruit-flavored alcoholic beverages.Interspersed with the recipes are short informative or whimsical quotes from classic cookbooks or literature, as well as some very useful tips. End material includes a glossary, a source list, a bibliography, and an index.
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Subjects:  1. Canning and preserving    2. Cooking    3. Cooking / Wine    4. Methods - Canning & Preserving    5. Non-Classifiable   

Subjects:  1. Cooking    2. Cooking / Wine    3. Methods - Canning & Preserving    4. Methods - Quick & Easy   

Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Methods - Canning & Preserving    5. Methods - General    6. Spanish: Adult Nonfiction    7. Specific Ingredients - Dairy   

Subjects:  1. Analysis    2. Bio-Organic Chemistry    3. Chemistry - Analytic    4. Food Biotechnology    5. Food Science    6. Functional foods    7. Life Sciences - Biochemistry    8. Methods - Canning & Preserving    9. Science    10. Science/Mathematics    11. Technology & Industrial Arts    12. Food & beverage technology    13. Technology / Food Industry & Science    14. Technology: General Issues