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this enables us to keep our costs down and be able to sell them to you at the lowest possible all inclusive prices.=========================================== Here For Sale isA Large Collection of 65 eBooks on
RARE OLD SELF SUFFICIENT BOOKS ON HOME CANNING AND FOOD PRESERVING
on 1 CD-ROM
2012 Edition! Inside The Ultimate Home Canning & Food Preserving CD,
you'll discover 65 ebooks with over 10,000 pages
Canning, Preserving & Jelly Making, by J. McKenzie Hill, 1915
Preserving & Manufacturing Secrets, Anonymous, 1874
Canning & How to Use Canned Foods, by A. W. Bitting & K. G. Bitting, 1916
A Manual of Homemaking by M.van Rensselaer, F.Rose & H.Canon,1919
Home & Farm Food Preservation, by W. V. Cruess, 1918
Home Canning Recipes & Instructions, Butler Mfg. Co., 1917
Preserving at home; a book for the home economist (1921) - 32 pages
Preserving vegetables by salting, drying, and storing (1918) - 16 pages
Uncle Sam's advice to housewives Volume 1 Only (1917) - 364 pages
Ayer's preserve book (1893) - 32 pages
Bacteriology Applied to the Canning and Preserving of Food Products - Edward Wiley Duckwall - 1899
Children in Fruit and Vegetable Canneries A Survey in Seven States - Ellen Nathalie Matthews - 1930
Dainty Sweets Ices, Creams, Jellies and Preserves - Archie Corydon Hoff - 1913
Every Womans Canning Book: The ABC of Safe Home Canning and Preserving – 1918 – 96 pages??
Preservation of Food; Home Canning, Preserving, Jelly-Making, Pickling, Drying – 1919 – 42 pages
Mrs. M. T. Wellborn's recipes for preserving fruits (1874) - 16 pages
The London Art of Cookery - By John Farley (1811) - 444 pages
The Art of Canning and Preserving as an industry - By Dr. Jean Pacrette (1900) - 224 pages
Canned Fruit, Preserves, and Jellies, Methods of Preparation By Maria Parloa (1904) - 112 pages
What Mrs. Fisher knows about old southern cooking, soups, pickles, preserves, etc. By Abby Fisher (1881)
Preservation of food; canning, preserving, drying and preserving of eggs (1917) - 16 pages
Save it for winter; modern methods of canning, dehydrating, preserving and storing vegetables and fruit for winter use,
with comments on the best things to grow for saving, and when and how to grow them (1918) - 206 pages
A little preserving book for a little girl (1920) - 197 pages
Housekeeper's manual for the preservation of fruits, vegetables, etc (1870) - 56 pages
Canning, preserving and jelly making (1915) - 189 pages
Home canning & drying of vegetables & fruits (1919) - 32 pages
Vegetable gardening and canning; a manual for garden clubs (1917) - 96 pages
Disinfection and the Preservation of Food
Together with an Account of the Chemical Substances used as Antiseptics and Preservatives - Samuel Rideal - 1903
The Canning Of Fruits And Vegetables - By Justo P Zavalla - 1916
The Secrets Of Canning - By Ernest F Schwaab - 1890
The story of canning and recipes Marion Harland (1910) - 40 pages
A Practical Treatise on the Manufacture of Vineger,
with Special Consideration of Wood Vinegar - William T. Brannt - 1914
Recipes for the Preserving of Fruits, Vegetables, and Meat 1908 by E Wagner
The Secrets of Meat Curing and Sausage Making 1904 by B Heller
Butchers Packers and Sausage Makers - Red Book 1913 by G Sayer
The Butcher's Manual 1890 by John D Smith
Successful Canning and Preserving 1918 by Ola Powell
Lakeside Cookbook No:2 1878 by Donnelley
A new American manual on the preservation of fruits,
juices and syrups of fruits, vegetables, cider, milk, butter, etc. (1868) - 31 pages
The preservation of food in the home (1914) - 38 pages
Lowney’s Cook Book – 1907 – 367 pages
The Complete Housekeeper – 1917- 397 pages
How to Save Money on Food: Home Canning – 1917 – 50 pages
Canning in the South (1893) - 85 pages
Left Over Foods And How To Use Them - By Elizabeth O Hiller - 1910
Principles of Home Canning
Selecting, Preparing, and Canning Fruit and Fruit Products.
Selecting, Preparing, and Canning Tomatoes and Tomato Products:
Selecting, Preparing, and Canning Vegetables and Vegetable Products:
Preparing and Canning Poultry, Red Meats, and Seafoods:
Preparing and Canning Fermented Foods and Pickled Vegetables:
Preparing and Canning Jams and Jellies:
Canning, Preserving and Pickling – 1914 – 284 pages
A Revolution in the Kitchen - Mr. Hugh S. Orem - 1910
The Book for all Households or the Art of Preserving Animal
and Vegetable Substances for Many Years – 1920 – 113 pages
The Whole Art of Curing, Pickling and Smoking Meat and Fish – 1847 – 175 pages
Canning Tomatoes - Step by Step Instructions on How To Can Tomatoes??
Canning and Preserving – 1887 – 78 pages??
Dehydrating Foods Fruits, Vegetables, Fish and Meats (with Recipes) – 1920 – 206 pages
Home Canning by the Cold Pack Method – 1917 – 62 pages
Balanced Meals with Recipes: Food Values, Drying and Cold Packing Menus – 1917 – 184 pages
Methods of Canning Fruits and Vegetables by Hot Air and Steam – 1890 – 523 pages
Preserving and Canning: A Book for the Home Economist – 1914 – 104 pages
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Also included are 49 Delicious Easy Canning Recipes:
Learn How To Make These Mouth Watering Dishes:
Apple butter
Apple juice
Apples—sliced
Applesauce
Spiced apple rings
Spiced crab apples
Apricots—halved or sliced
Berries—whole
Berry syrup
Cantaloupe pickles
Cantaloupe pickles, no sugar added
Cherries—whole
Cranberry orange chutney
Figs
Fruit purees
Grapefruit and orange sections
Grape juice
Grapes—whole
Mango chutney
Mango sauce
Mixed fruit cocktail
Nectarines—halved or sliced
Peaches—halved or sliced
Pears—halved
Pears, Asian–halved or sliced
Pineapple
Plums—halved or whole
Rhubarb—stewed
Zucchini-pineapple
Fruit salsas
Spicy cranberry salsa
Mango salsa
Peach salsa
Peach apple salsa
Pie fillings
Apple pie filling
Blueberry pie filling
Cherry pie filling
Festive mincemeat pie filling
Green tomato pie filling
Peach pie filling
Pear-apple jam
Strawberry-rhubarb jelly
Blueberry-spice jam
Grape-plum jelly
Golden pepper jelly
Peach-pineapple spread
Refrigerated apple spread (made with gelatin)
Refrigerated grape spread (made with gelatin)
Plus would you like to know what all these Home Canning terms mean:
Acid foods
Altitude
Ascorbic acid
Bacteria
Blancher
Boiling-water canner
Botulism
Canning
Canning salt
Citric acid
Cold pack
Enzymes
Exhausting
Fermentation
Headspace
Heat processing
Hermetic seal
Hot pack
Low-acid foods
Microorganisms
Mold
Mycotoxins
Open-kettle canning
Pasteurization
pH
Pickling
Pressure Canner
Raw pack
Spice bag
Style of pack
Vacuum
Yeasts
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This product complies with all eBay rules.
It is delivered as a physical item on CD by mail.
No compilation and informational media policies, copyrights, resale rights,
or any other type infringements have been violated in relation to this listing.Our modification and restoration process of this collection,
has resulted in our creating a new work (restored or annotated or improved work),
that gives us a clear and novated copyright to this modified version.Please note.
This ebook collection is in PDF. file format.
You need an Adobe Acrobat Reader to be able to read the ebooks.
If you do not have Adobe Acrobat Reader installed in your computer,
you can download it from Adobe.
It's completely FREE.Your Purchase Is 100% Satisfaction Guaranteed.
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