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.
The text of the book was translated from the original language using an artificial intelligence program. For the most part, the translation of the text is of very high quality, but in some cases, due to the imperfection of the technology, there may be incorrect phrase translations in the text, as well as single words and expressions may not be translated.
FL/446256/UA
Data sheet
- Name of the Author
- Надежда Семикова Александровна
- Language
- Ukrainian
- Release date
- 2003
3 books by the same author:
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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...