Don Holm's Food Drying Pickling and Smoke Curing

With a complete section on drying and dehydrating, and on smoking and jerking, Don Holm's Food Drying, Pickling and Smoke Curing is a wonderful resource for your home kitchen.  ----  Format: Softcover, 160 pages.  Copyright: 1981  Publisher: Caxton Press  Author: Don Holm and Myrtle Holm  Description: There is a revolution in eating and the preparation and preservation of the available foods in a shrinking world. Shortages and continued rising prices for supermarket goods, will make it imperative that home-makers learn how and routinely practice the old time arts of preserving foods. This includes canning, drying, smoking, pickling, as well as the modern technique of freezing and freeze-drying.  "In this book, along with a complete section on drying and dehydrating, and on smoking and jerking, we included a comprehensive treatise on practical pickling. With the annual pickle bill in the U.S. coming to over $500 million, clearly it is time to make room for the art and science of pickli