The book "Консервирование овощей и грибов в домашних условиях" (Preserving Vegetables and Mushrooms at Home) is a comprehensive guide to preserving vegetables and mushrooms in domestic conditions. The author, a renowned expert in the field of food technology, provides a detailed overview of the various methods of preserving these ingredients, including canning, freezing, drying, and pickling. The book covers the history of preserving, the principles of preservation, and the benefits of each method, making it an essential resource for anyone looking to preserve their own vegetables and mushrooms at home. The book begins with an introduction to the history of preserving, dating back to ancient times when people first began to preserve foods to ensure their survival during the winter months. The author highlights the significance of preserving in the development of modern society, as it allowed for the growth of civilization and the expansion of trade and commerce. The reader is then taken through the evolution of preserving techniques, from the early days of smoking and salting to the modern methods of vacuum-sealing and microwave processing. The next section of the book delves into the principles of preserving, explaining the science behind each method and how it affects the nutritional value and texture of the preserved foods.

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