Don Holm's Book of Food Drying, Pickling and Smoke Curing

By: Don and Myrtle Holm
ISBN: 0-87004-250-5
List Price: $17.95
Caxton Printers, Ltd.

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Introduction

Chapter I: DryingYour Own for Fun and Profit
Tables for Preparing and Drying Fruit

Chapter II.  How to Pickle the Gourmet Way

Chapter III. Smoke curing Meat, Fish and Game
Recipes for Using Smoked Foods

Chapter IV: How to Make Jerky and Pemmican
Survival and Trail Rations

Appendix
Reference Reading
Sources of Supply
Meat Processing
Salt Tables
Water Content
Miscellaneous Tables

From The Publisher:

"... 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 the 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 teatise 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 pickling.
"Anyway, we tried to put this book together in such a way that you can have fun at the same time you are becoming self-taught and proficient in the ancient and wonderful ways of Drying, Pickling, and Smoke Curing."

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