Canning - Bottling & Preserving food - 105 vintage ebooks *download* PDF homesteading Preppers

Vintage 105 Canning, Bottling & Preserving books download

A wonderful collection of rare books interest books on Canning Bottling Preserving- a treasure trove on the subject!

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Vintage Home Canning and Preserving books- Contents

A Little Preserving Book for a Little Girl, by Amy L. Waterman, 1920, 210 pages
A book of reference everthing for canners 1891 Fischer
A Complete course in canning 1919 
A Manual of Canning and Preserving, by Theodora Carrell, 1919, 110 pages
A Manual of Home Making, by Martha Van Rensselaer, 1919, 721 pages
A New American Manual on the Preservation of Fruits, Juices and Syrups of Fruits, by L.H. Spear, 1868, 35 pages
A Practical Treatise on the Manufacture of Vinegar, by William Brannt, 1914, 600 pages
A queens delight, or, The art of preserving, conserving, and candying 1662
A Revolution in the Kitchen, by Mr. Hugh S. Orem, 1910, 27 pages
American Commercial Methods of Manufacturing Preserves, Pickles, Canned Foods, by C.A. Shinkle, 1912, 225 pages
Ayer's Preserve Book, 1893, 38 pages
Bacteriology, Applied to the Canning and Preserving of Food Products, by Edward Duckwall, 1899, 162 pages
Balanced Meals with Recipes, by Lake View Women's Club, 1917, 195 pages
Blits's Formulas, 1887, 12 pages
Breeding Chickens for Meat Production, by V.S. Asmundson, 1950, 40 pages
Canned Foods Fruits and Vegetables, by Florence Corbett, 1913, 16 pages
Canned Foods, How to Buy, How to Sell, by John Lee, 1914. 241 pages
Canned Fruit, Preserves, and Jellies Household Methods of Preparation, by Maria Parloa, 1904, 105 pages
Canning & Preserving of Food Products with Bacteriological Technique, by Edward Duckwall, 1905, 469 pages
Canning and How to Use Canned Foods, by A.W. Bitting, 1916, 195 pages
Canning and Preserving, by S.T. Rorer, 1887, 82 pages
Canning Fruits and Vegetables, Dept of Agriculture, 17 pages
Canning in the South, by Thomas Gamble, 1893, 91 pages
Canning Meat at Home, Canada Dept of Agriculture, 5 pages
Canning Peaches on the Farm, Gould, 1910, 
Canning, Preserving and Jelly Making, by Janet Hill, 1915, 232 pages
Canning, Preserving and Pickling, by Marion Harris Neil, 1914, 312 pages
Care and Preservation of Food in the Home, by Jennie Bear, 1916, 16 pages
Carving & Serving, D.A. Lincoln, 1891, 64 pages
Children in Fruit and Vegetable Canneries, A Survey in Seven States, by Ellen Matthews, 239 pages
Dainty Sweets, Ices, Creams, Jellies, Preserves, by various chefs, 1913, 68 pages
Dehydrating Foods, Fruits, Vegetables, Fish and Meats, by A. Louise Andrea, 1920, 235 pages
Descriptive catalog of vegetables for canning and quick freezing 1940
Disinfection and the Preservation of Food, by Samuel Rideal, 1903, 504 pages
Every step in canning  the cold-pack method 1919 Gray
Food Conservation & The art of Canning 1917 Snyder
Fruit Growers Manual, by Hemlow-Meriam, 1901, 85 pages
Fruits, Vegetables & Oysters Canning, The Warfield Manufacturing Co., 1889, 68 pages
Home and Farm Canning, by W.V. Cruess, 1916, 32 pages
Home and Farm Food Preservation, by W.V. Cruess, 1918, 306 pages
Home Canning & Drying of Vegetables & Fruits, by National War Garden Commission, 1919, 36 pages
Home Canning by the Cold Pack Method, International Harvester Company, 1917, 65 pages
Home Canning Recipes & Instructions, by Butler Mfg Co., 1917, 18 pages
Home Canning, by W.V. Cruess, 1924, 39 pages
Homemade fruit butters 1922 Close
Household Bacteriology, American School of Home Economics, 1907, 217 pages
Housekeepers Manual for the Preservation of Fruits, Vegetables, L.P. Worrall & Co., 1870, 63 pages
How to Save Money on Food Home Canning, Preserving Without Sugar, Drying Fruits, 52 pages
Improved method and means for preserving food and other substances 1894 Effront
Improvements in Methods of Pickling Olives, by F. Bioletti, 1917, 8 pages
Interesting Facts and Valuable Information for Packers of Fruits, Vegetables and Oysters, by S.D. Warfield, 1889, 66 pages
Laboratory Manual of Fruit and Vegetable Products, by Cruess and Christie, 1922, 119 pages
Left-over Foods and How to Use Them, by Elizabeth Hiller, 1910, 36 pages
Manual for Home Storage, Pickling, Fermentation and Salting Vegetables 1917, 12 pages
Methods Followed in the Commercial Canning of Foods, by AW Bitting, 1915, 87 pages
Methods of Canning Fruits and Vegetables by Hot Air and Steam, by Prof H.I. Blits, 1890, 530 pages
Mrs. M. T. Wellborn's Recipes for Preserving Fruits, 1874, 18 pages
Mrs. Shaw's Receipt Book and Housekeeper's Assistant, by O.M. Shaw, 1878, 219 pages
Olive Pickling, by Frederic Bioletti, 1906, 14 pages
Peterson's preserving, pickling & canning, fruit manual 1869 Peterson
Preservation of Food, Canning, Preserving, and Drying Eggs, 1917, 19 pages
Preservation of Food, Home Canning, Preserving, Jelly-making, Pickling, Drying, by O. Hayes, 1919, 46 pages
Preserves and Pickles, Forty Recipes, by S. Hurd, 1912, 26 pages
Preserving and Canning, A Book for the Home Economist, by Emily Riesenberg, 1914, 110 pages
Preserving and Manufacturing Secrets, by Frank M. Reed, 1874, 51 pages
Preserving and Pickling Two Hundred Recipes for Preserves, Jellies, Jams, by Mary Mason Wright, 1917, 179 pages
Preserving at Home, A Book for the Home Economist, Rand McNally & Co., 1921, 32 pages
Preserving fruits and vegetables in the home 1928 Hamilton
Preserving Vegetables by Salting, Drying, and Storing, USDA, 1918, 16 pages
Recipes for the Preserving of Fruit, Vegetables, and Meat, by E. Wagner, 1908, 154 pages
Save It for Winter, by F.F. Rockwell, 1918, 252 pages
Science and Experiment as Applied to Canning, by O.L. Deming, 1902, 170 pages
Standardization of Cherry and Blackberry Preserves and Blackberry Jelly, by Hazel Cameron, 1930, 26 pages
Successful Canning and Preserving, Practical Hand Book for Schools, Clubs, and Home Use, by Ola Powell, 1919, 449 pages
Text Book of Meat Hygiene, by Richard Edelmann, 1939, 484 pages
The Art & Mystery of Curing Preserving & Potting, 1864, 204 pages
The Art of Canning and Preserving as an Industry, by Jean Pacrette, 1900, 215 pages
The art of preserving all kinds of animal and vegetable substances for several years 1812
The Art of Preserving Animal & Vegetable Substances for Many Years, by Appert, 1920, 148 pages
The book of fruit bottling1907 Bradley
The Canning and Preserving of Fruits and Vegetables in the Home, by George Carver, 1912, 8 pages
The Canning of Fishery Products, Showing the History of the Art of Canning, by John Cobb, 1919, 247 pages
The Canning of Foods, A Description of the Methods Followed in Commercial Canning, by A.W. Bitting, 1912, 78 pages
The Canning of Fruits and Vegetables Based on the Methods in Use in California, by Justo Zavalla, 1916, 236 pages
The Canning of Peas, Based on Factory Inspection and Experimental Data, by A.W. Bitting, 1909, 33 pages
The Composition of Canning Tomatoes, by L.G. Saywell, 1932, 32 pages
The Economical Cook Book, by Mrs Jane Warren, 1890, 239 pages
The Frugal Housewife, by Susannah Carter, 1802, 139 pages
The Home Pickling of Olives, by W.V. Cruess, 1948, 7 pages
The home preservation of fruits and vegetables 1918 Peek
The Lakeside Cook Book no 2 a Manual of Recipes for Cooking, Pickling, and Preserving 1878, 52 pages
The London Art of Cookery, by John Farley, 1811, 438 pages
The Modern Process for the Preservation of All Alimentary Substances, by H.W. Brand, 1838, 132 pages
The Preservation of Food in the Home, by Louise Stanley, 1914, 42 pages
The Preservation of Food, by E. Goodrich Smith, 1857, 106 pages
The Secrets of Canning, A Complete Exposition of the Theory and Art of the Canning Industry, by Ernest Schwaab, 1890, 173 pages
The Story of Canning and Recipes, National Canners Association, 1910, 41 pages
The Use of Stearin as a Food Preservative, by Edward Williams, 1906, 8 pages
The War Garden Victorious, by Charles Pack, 1919, 262 pages
Tin Salts in Canned Food & Canned Shrimp, USDA, 1911, 14 pages
Uncle Sam's Advice to Housewives, by Vera Connolly, 1917, 384 pages
Vegetable Gardening and Canning, A Manual for Garden Clubs, by Nolan and Greene, 1917, 99 pages
Vinegar Manufacture & Preservation of Fruits, Vegetables, Meat, Fish & Eggs, by W. Brannt, 1914, 610 pages
Wartime Canning Jams and Jellies, by Canada Dept of Agriculture, 1943, 15 pages
What Mrs. Fisher Knows About Old Southern Cooking, Soups, Pickles, Preserves, by A. Fisher, 1881, 77 pages