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Harold McGee

Preserving Fruits and Vegetables

Appears in
On Food and Cooking
On Food and Cooking

By Harold McGee

Published 2004

  • About
Fruits and vegetables can be preserved indefinitely by killing the living tissue and thus inactivating its enzymes, and then making it either inhospitable or unavailable to microbes. Some of these techniques are ancient, some a product of the industrial age.

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