Great encyclopedia of canning
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The book discusses a variety of technologies for collecting, processing, storing and preserving vegetables, fruits, berries, mushrooms, fish and meat. Information is provided about the beneficial properties of products, as well as the reasons for the spoilage of home-canned food. The sequence of processing vegetables and the rules for preparing containers - bottles, cans, barrels, tubs - are described. A special section of the encyclopedia is dedicated to recipes for ancient dishes.
FL/446256/R
Data sheet
- Name of the Author
- Надежда Семикова Александровна
- Language
- Russian
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The book discusses a variety of technologies for collecting, processing, storing and preserving vegetables, fruits, berries, mushrooms, fish and meat. Inform...