Home canning, drying and preserving

Appert, Nicolas. The Art of Preserving All Kinds of Animal and Vegetable Substances for Several Years. New York: Longworth, 1812. Print.

Barnett, James A. “A History of Research on Yeasts 5: The Fermentation Pathway.” Yeast 20.6 (2003): 509-43. Print.

Beckman, Peter R., and Francine D’Amico. Women, Gender, and World Politics: Perspectives, Policies, and Prospects. Westport, CT: Bergin & Garvey, 1994. Print.

McGovern, Patrick E., Stuart J. Fleming, and Solomon H. Katz. The Origins and Ancient History of Wine. Amsterdam, The Netherlands: Gordon and Breach, 1996. Print.

Mills, Geofrey, and Hugh Rockoff. “Compliance with Price Controls in the United States and the United Kingdom During World War II.” J. Eco. History The Journal of Economic History 47.01 (1987): 197. Web.

Nummer, Brian A. “Historical Origins of Food Preservation.” National Center for Home Food Preservation. National Center for Home Food Preservation, n.d. Web. 03 Mar. 2016.

Schafer, William. “The Science of Freezing Foods.” Freezing : Preserving and Preparing : Food Safety : Food. University of Minnesota Extension, 2014. Web. 03 Mar. 2016.

Shephard, Sue. Pickled, Potted, and Canned: How the Art and Science of Food Preserving Changed the World. New York: Simon & Schuster, 2001. Print.

Sundin, Sarah. “Make It Do – Sugar Rationing in World War II.” Sarah Sundin Author. BloggingBistro. Web. 05 Apr. 2016.

Torreggaiani, Danila. “Osmotic Dehydration in Fruit and Vegetable Processing.” Food Research International 26.1 (1993): 59-68. Web.