HOME FOOD CANNING DRYING PICKLING PRESERVING AND MORE BOOKS COLLECTION

102 BOOKS IN PDF

FORMAT ON 1 CD-ROM

From vintage to current learn all the aspects of canning drying pickling and preserving food. Save hundreds monthly on your food bills and do it yourself.

Canning is a method of preserving food in which the food contents are processed and sealed in an airtight container. Canning provides a typical shelf life ranging from one to five years although under specific circumstances a freeze-dried canned product can last as long as 30 years in an edible state.

These books are a great knowledge resource for beginners or experts.

JUST LOOK AT WHAT is included.

A LITTLE PRESERVING BOOK FOR A LITTLE GIRL 1920 - WATERMAN
A PRACTICAL TREATISE ON OLIVE CULTURE OIL MAKING AND OLIVE PICKLING 1887 - FLAMANT
A PRACTICAL TREATISE ON THE MANUFACTURE OF VINEGAR 1914 - BRANNT
A PRACTICAL TREATISE ON THE MANUFACTURE OF VINEGAR ACETATES CIDER AND FRUIT WINES 1890 - BRANNT
A REVOLUTION IN THE KITCHEN 1910 - OREM
A TREATISE ON FOOD CONSERVATION AND THE ART OF CANNING 1908 - WAGNER
AMERICAN COMMERCIAL METHODS OF MANUFACTURING PRESERVES PICKLES CANNED FOODS 1912 - SCHINKLE
AYERS PRESERVE BOOK 1893
BACTERIOLOGY APPLIED TO THE CANNING AND PRESERVING 1899 - DUCKWALL
BALANCED MEALS WITH RECIPES 1917
BLITSS FORMULAS
BRITISH MANUFACTURING INDUSTRIES 1892 - BEVAN
BUTCHERS PACKERS AND SAUSAGE MAKERS RED BOOK 1913 - SAYER
CANNED FOODS 1917 - DEPT OF COMMERCE
CANNED FRUIT PRESERVES AND JELLIES 1917 - PARLOA
CANNING AND PRESERVING 1887 - RORER
CANNING AND PRESERVING OF FOOD PRODUCTS 1905 - DUCKWALL
CANNING FRUITS AND VEGETABLES BY HOT AIR AND STEAM 1890 - BLITS
CANNING IN THE SOUTH 1898 - GAMBLE
CANNING OF FISHERY PRODUCTS 1919 - COBB
CANNING OF PEACHES ON THE FARM 1910 - GOULD
CANNING PRESERVING AND JELLY MAKING 1915 - HILL
CANNING PRESERVING AND PICKLING 1914 - NEIL
CARE AND PRESERVATION OF FOOD IN THE HOME 1916 - BEAR
COMMUNITY CANNING CENTERS 1946
COMPLETE GUIDE TO HOME CANNING 2009 - USDA
DEHYDRATING FOODS FRUITS VEGETABLES FISH 1920 - ANDREA
DISINFECTION AND THE PRESERVATION OF FOOD 1903 - RIDEAL
ECONOMY IN KITCHEN 1918 - BREAZEALE
EVERY STEP IN CANNING THE COLD PACK METHOD 1920 - GRAY
EVERYWOMANS CANNING BOOK 1918 - HUGHES
FOOD DRYING PROGRESS AND IMPORTANCE 1919
FOOD PRESERVATION A STATMENT OF FACTS IN THE CASE 1909
FRUIT GROWERS MANUAL 1901
GRAPE VINEGAR 1912 - BIOLETTI
HOME AND FARM FOOD PRESERVATION 1918 - CRUESS
HOME CANNING RECIPES AND INSTRUCTION 1917
HOME CANNING AND DRYING 1919
HOME CANNING BY THE COLD PACK METHOD 1917
HOME DRYING OF FRUIT AND VEGETABLES 1918 - COOLEY
HOME PORK MAKING 1911 - FULTON
HOUSEKEEPERS MANUAL FOR THE PRESERVATION OF FRUITS VEGETABLES 1870 - WORRALL
HOW TO BUY AND SELL CANNED FOOD - LEE
HOW TO SAVE MONEY ON FOOD 1917
KRAMERS BOOK OF TRADE SECRETS 1905
LABORATORY MANUAL OF FRUIT AND VEGETABLE PRODUCTS - CRUESS
MANUAL FOR HOME STORAGE PICKLING FERMENTATION AND SALTING VEGETABLES 1917
MODERN PRACTICE OF CANNING MEATS 1910 - HAMEL
MR SOMES INVENTIONS FOR THE PRESERVATION OF FOOD 1865
MRS MT WELLBORNS RECIPES FOR PRESERVING FRUIT
MRS SHAWS RECEIPT BOOK 1878
NEW AMERICAN MANUAL ON THE PRESERVATION OF FRUITS 1868 - WORRALL
POINTS FOR PACKERS 1891
PRESERVATION OF FOOD 1919 - HAYES
PRESERVATION OF FOOD CANNING DRYING AND PRESERVING OF EGGS 1917
PRESERVES AND PICKLES 40 RECIPES 1912- HURD
PRESERVING AND CANNING 1914 - RIESENBERG
PRESERVING AND MANUFACTURING SECRETS 1874 - REED
PRESERVING AND PICKLING 1918 - WRIGHT
PRESERVING AT HOME 1921 - REISENBERG
PRESERVING VEGETABLES BY SALTING DRYING AND STORING 1918
RECIPES FOR THE PRESERVING OF FRUIT VEGETABLES AND MEAT 1908 - WAGNER
REFERENCE BOOK FRUITS VEGETABLES OYSTERS 1890 - WARFIELD
SAFE CANNING METHODS
SAVE IT FOR WINTER 1918 - ROCKWELL
SCIENCE AND EXPERIMENT AS APPLIED TO CANNING 1902 - DEMING
SECRETS OF MEAT CURING 3RD EDITION 1916 - HELLER
SECRETS OF MEAT CURING AND SAUSAGE MAKING - HELLER
STANDARDIZATIONON OF CHERRY AND BLACKBERRY PRESERVES AND BLACKBERRY JELLY
SUBSTITUTES FOR TIN CANS 1917
SUCCESSFUL CANNING AND PRESERVING 1917 - POWELL
THE ART OF CANNING AND PRESERVING AS AN INDUSTRY 1901 - PACRETTE
THE BOOK FOR ALL HOUSEHOLDS THE ART OF PRESERVING 1920 - APPERT
THE BOOK OF PRESERVES 1871 - GOUFFE
THE CANNING OF FOODS 1912 - BITTING
THE CANNING OF FRUITS AND VEGETABLES 1916 - ZAVALLA
THE CANNING OF PEAS 1909 - BITTING
THE COMPLEAT CITY AND COUNTRY COOK 1732 - CARTER
THE HYGIENIC COOKBOOK 1864 - JONES
THE MANUFACTURE OF PRESERVED FOODS AND SWEETMEATS 1902 - HAUSNER
THE MANUFACTURE OF VINEGAR 1860 - WETHERILL
THE MODERN PROCESS FOR THE PRESERVATION OF ALL ALIMENTARY SUBSTANCES - BRAND
THE NEW AMERICAN COOKBOOK 1897
THE PRACTICE OF COOKERY 1820 - FRAZER
THE PRESERVATION OF FOOD 1857 - SMITH
THE PRESERVATION OF FOOD IN THE HOME 1914 - STANLEY
THE PRODUCTION OF VINEGAR FROM HONEY 1905 - BANCKS
THE SEAL OF SAFETY THE CANNING INDUSTRY 1915
THE SECRETS OF CANNING 1890 - SCHWAAB
THE STORY OF CANNING AND RECIPES 1910 - HARLAND
THE USE OF STEARIN AS A FOOD PRESERVATIVE 1906 - WILLIAMS
THE VALUE OF PEACHES AS VINEGAR STOCK 1910 - GORE
THE WHOLE ART OF CURING PICKLING AND SMOKING 1847 - ROBINSON
TIN SALTS IN CANNED FOODS 1911 - BIGELOW
TIPS ON HOME FREEZING
UNCLE SAMS ADVICE TO HOUSEWIVES VOL 1 1917 - CONNOLLY
VEGETABLE GARDENING AND CANNING 1917 - NOLAN
VINEGAR ITS MANUFACTURE AND EXAMINATION 1916 - MITCHELL
VIRTUES OF VINEGAR
WAR FOOD. PRACTICAL AND ECONOMICAL METHODS OF KEEPING VEGETABLES FRUITS AND MEATS 1917 - HANDY
WAR VEGETABLE GARDEN AND HOME STORAGE OF VEGETABLES 1918
WIDDIFIELDS NEW COOK BOOK 1856 - WIDDIFIELD

THOUSANDS AND THOUSANDS OF PAGES OF VALUABLE INFORMATION.