DURING the drying of vegetables in a hot-air current, a loss in the ascorbic acid contents will generally be found. This is largely due to the action of oxidizing enzymes, which must therefore be ...

John H. Johnson, of London, Eng., has patented a method of preserving food. It consists in the application of an airtight envelope or covering of gutta percha, caoutchouc, or other similar ...

In warmer climates, people sun-dried fruits, vegetables, and fish, while cold regions used ice and snow to keep food fresh. Fermentation became another powerful preservation tool.

It helps preserve food without high pressure. Will need a large pot. Pressure canning – Pressure canning is the only safe ...