Bacterial Decomposition of Olives During PicklingPaperback, 5 November 2012

This antiquarian volume contains a comprehensive guide to pickling olives, with a focus on bacterial decomposition. Written in clear, concise language and full of practicable tips and hints, this text will greatly appeal to those with a keen interest in olives or pickling, and makes for a worthy addition to collections of culinary literature. The chapters of this book include: 'Nature of the Decomposition', 'The Organisms Responsible for the Disease', 'Sources of Infection', 'Relative Susceptibility of Different Varieties of Olives', 'Effect of the Temperature During Pickling', 'Effect of Storing Fruit Brine Before Pickling', 'Control Measures', 'Hastening the Washing Process', etcetera. We are proud to republish this vintage text, now complete with a new and specially commissioned introduction on preserving and canning foods.