Canning, preserving and pickling

Jars, jelly bags, brine and drying racks: the home-preserving shelf, much of it written during the 1917 and 1918 food campaigns.

• Canning, Preserving And Pickling

  Marion Harris Neil · 1914

  Neil’s 1914 book is the biggest preserving title on the shelf, 254 sections tested in her own cookery school. Note the chapters on oven canning and on canning with a fireless cooker, two methods that have…

  Contents254 sections listed

• Canning, Preserving Pickling and Fruit Desserts

  Jeanette C. Van Duyn · 1921

  A 1921 manual with 175 sections, starting with the science of canning and the choice of jars and sterilisers, then vegetables, meat, fruit, jams, pickles and fruit desserts.

  Contents175 sections listed

• Everywoman’s Canning Book

  Mary B. Hughes · 1918

  A 1918 wartime primer from Boston. Hughes wrote it out of the canning kitchen run for war relief, where she says 8,000 jars were sealed without a loss, and she aimed it at ordinary kitchens. The book covers…

  Full text42 sections

• Home Canning Recipes And Instructions

  Butler Mfg. Co. · 1917

  A 1917 company booklet that teaches canning while selling the canner: directions for operating Butler canning outfits, loading the cooker, sterilization tables for vegetables and fruit, and a section on meats.

  Contents14 sections listed

• Preserving And Pickling

  Mary M. Wright · 1918

  Two hundred recipes for preserves, conserves, jellies, jams, marmalades, pickles and relishes, 1917 to 1918. The chapter on new preserves from combined fruits is the most inventive part.

  Contents92 sections listed

• Preserving At Home: A Book For The Home Economist

  Emily Riesenberg · 1921

  A home-economics teacher’s preserving book, 1921 edition: principles, utensils, nineteen canning recipes, then jams, preserves, jellies and marmalades. Riesenberg opens by defending fruit as food rather than…

  Contents58 sections listed

• Save It For Winter.

  Frederick Frye Rockwell · 1918

  Rockwell’s 1918 book argues that civilization rests on keeping food for later, then gets practical: what canning, drying, pickling and storing each do, which vegetables keep best, and how to get the raw…

  Contents82 sections listed