Sumner, Judith, <br/><br/>
The Art of Food Preservation. 
Judith Sumner. 
 -  History Magazine,  2005. 
 - SIRS Enduring Issues 2006.  Article 55,  Health,  1522-323X; .
<br/><br/> Articles Contained in SIRS Enduring Issues 2006.  Originally Published: The Art of Food Preservation, June/July 2005; pp. 40-44. 
<br/><br/> "By the late fall, rural families transformed the bounty from kitchen gardens and orchards into an extensive larder stashed in pantries, storerooms, and root cellars. The practical goal was to store fruits and vegetables in ways that limited the growth of bacteria and fungi; depending upon the crop and local tradition, storage and preservation methods included burying, hanging, freezing, drying, pickling, candying and jellying." (HISTORY MAGAZINE) The author "describes how fruits and vegetables were preserved in North American homes before refrigeration." 
<br/><br/><label>ISSN: </label>1522-323X; 
<br/><br/><label>Subjects--Personal Names: </label><br/>Beecher, Catharine (1800-1878) <br/>Child, Lydia Maria Francis (1802-1880) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Bacteria<br/>Canning and preserving<br/>Food--History<br/>Food--Preservation<br/>Fruit<br/>Fungi<br/>Vegetables<br/>Vinegar<br/>Wine and wine making
<br/><br/><label>LC Class. No.: </label>AC1.S5 
<br/><br/><label>Dewey Class. No.: </label>050