24 BOOKS ON THIS 1 CD!
These are the time tested canning, dehydrating and pickling methods that Grandma, Great Grandma and Great Great Grandma practiced!
Contained in these books are hundreds of recipes for making
homemade preserves, Jams, Jellies, pickles, relishes, soups and complete meals.
Learn the techniques used in dehydrating fruits, vegetables and meats.
Imagine growing your own fruits and vegetables and canning the fruits of your labor that will stay fresh for years just like Grandma did.
Make and give your homemade preserves to family and friends during the holidays!
SAVE MONEY !!!! EAT HEALTHY !!!!! BE SELF SUFFICIENT !!!!!!
BE PREPARED !!!!
Actual images of every page, in Adobe Acrobat Reader .PDF format. Works with any computer, and is easy to use and read.
These books were primarily written during WW1 to help reduce the domestic demand for food in order to assist in the War effort.
24 BOOKS ON THIS 1 CD!
(Over 4000 Pages)
1) Preservation of Food; Home Canning, Preserving, Jelly-Making, Pickling, Drying by Olive E. Hayes – 1910 – 42 pages
2) War Food Practical and Economical Methods of Keeping Vegetables, Fruits and Meats by Amy L. Handy – 1917 – 76 pages
3) Everywomans Canning Book: The ABC of Safe Home Canning and Preserving by Mary B. Huges – 1918 – 96 pages
4) Home Canning by the Cold Pack Method Published by International Harvester Company of NJ – 1917 – 62 pages
5) Canning and Preserving by Mrs. S T Rorer – 1887 – 78 pages
6) Balanced Meals with Recipes: Food Values, Drying and Cold Packing Menus by Members of the Lake View Woman’s Club – 1917 – 184 pages
7) Home and Farm Food Preservation by William V. Cruess – 1918 – 276 pages
8)The Hygienic Cook-Book Containing Recipes for Making Bread, Pies, Puddings, Mashes, and Soups, With Directions for Cooking Vegetables, Canning Fruit, Etc. by Mrs. Mattie M. Jones – 1881 – 48 pages
9) Recipes for the Preserving of Fruit, Vegetables and Meat by E. Wagner – 1908 – 120 pages
10) A Treatise on Food Conservation and the Art of Canning by Mrs. Sherwood P. Snyder – 1917 – 205 pages
11) Successful Canning and Preserving; Practical Handbook for Schools, Clubs and Home Use by Ola Powell– 1917 – 370 pages
12) Methods of Canning Fruits and Vegetables by Hot Air and Steam by Professor H.I. Blits – 1890 – 523 pages
13) Canning, Preserving and Pickling by Marion Harris Neil – 1914 – 284 pages
14) Uncle Sam’s Advise to Housewives covers canning, drying, storage by Vera L. Connolly – 1917 – 364 pages
15) Dehydrating Foods Fruits, Vegetables, Fish and Meats (with Recipes) by A. Louise Andrea – 1920 – 206 pages
16) Food Drying Progress and Importance Issued by the National War Garden Commission Washington D.C. – 1919 – 24 pages
17) Preserving and Canning: A Book for the Home Economist by Emily Riesenberg – 1914 – 104 pages
18) Preserving and pickling: Two Hundred Recipes for Preserves, Jellies, Jams, Marmalades, Pickles, Relishes, and Other Good Things by Mary M. Wright – 168 pages
19) The Book for all Households or the Art of Preserving Animal and Vegetable Substances for Many Years by Appert – 1920 – 113 pages
20) The Whole Art of Curing, Pickling and Smoking Meat and Fish by James Robinson – 1847 – 175 pages
21) The Practice of Cookery, Pastry and Confectionary by Mrs. Frazer- 1820 – 312 pages
22) Lowney’s Cook Book by Maria Willett Howard – 1907 – 367 pages
23) The Complete Housekeeper by Emily Holt – 1917- 397 pages
24) How to Save Money on Food: Home Canning Published by the National Magazine – 1917 – 50 pages
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