000			01677 a2200337 4500
008			051207s xx 000 0 eng
022			_a1522-323X;
050			_aAC1.S5
082			_a050
100			_aSumner, Judith,
245		4	_aThe Art of Food Preservation. _cJudith Sumner.
260			_bHistory Magazine, _c2005.
440			_aSIRS Enduring Issues 2006. _nArticle 55, _pHealth, _x1522-323X;
500			_aArticles Contained in SIRS Enduring Issues 2006.
500			_aOriginally Published: The Art of Food Preservation, June/July 2005; pp. 40-44.
520			_a"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."
599			_aRecords created from non-MARC resource.
650			_aBacteria
600			_aBeecher, Catharine _d(1800-1878)
650			_aCanning and preserving
600			_aChild, Lydia Maria Francis _d(1802-1880)
650			_aFood _xHistory
650			_aFood _xPreservation
650			_aFruit
650			_aFungi
650			_aVegetables
650			_aVinegar
650			_aWine and wine making
710			_aProQuest Information and Learning Company _tSIRS Enduring Issues 2006, _pHealth. _x1522-323X;
942			_c UKN
999			_c37445 _d37445