BOOK ARCHIVE
24 books
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A simple household preserving book for jams, jellies, pickles and stored fruit, written for beginners.
A seventeenth-century discourse on salad greens, herbs and the kitchen garden, with recipes and household directions.
A USDA farm guide to slaughtering, cutting, preserving and cooking beef, written for the household that raises its own animal.
A household guide to canning fruit, making preserves, jams and jellies, and keeping the results sound.
USDA home-preservation directions for the garden surplus: canning, freezing, drying and cool storage.
A small commercial recipe booklet for jams, jellies and marmalades made with fruit pectin.
A complete home-canning course using the cold-pack method, with timetables for fruit, vegetables and meat.
A government experiment-station study of why tomato ketchup spoils and what processing and acidity do to keep it stable.
A practical cheesemaker's manual for the dairyman, factoryman and manufacturer, from milk handling to the press.
The classic USDA bulletin on safe home canning of fruit and vegetables, including acid, processing times and spoilage.
USDA directions for pressure canning meat and poultry safely at home.
A farm bulletin on making cider vinegar at home, from juice to finished acid vinegar.
A USDA farm guide to slaughtering, cutting, preserving and cooking lamb.
A short government bulletin on salt-brine fermentation of cucumbers and other vegetables, with spoilage notes.
A USDA farm guide to slaughtering, cutting, curing and cooking pork.
Curing hams, shoulders, bacon, corned beef and sausage, with the ingredient and handling rules of the trade.
A nineteenth-century trade manual on dry-salting, pickling, potting and preserving meat, game and fish.
Appert's foundational treatise on preserving food by heat in sealed containers, the beginning of modern canning.
An eighteenth-century distiller's manual covering fermentation, stills and the making of spirits and strong waters.
Factory practice for tomato pulp, puree, catsup, chili sauce, soup and trimming pulp, including grading and yield.
A practical account of making vinegar from honey, with fermentation and equipment notes.
A bulletin on the preparation, composition and keeping quality of the main commercial tomato products.
Subjects: Cooking, American. Public domain Project Gutenberg volume.
Subjects: Cooking, American. Public domain Project Gutenberg volume.
SOURCES & PROVENANCE
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This page is an AI-organised index. The label means the grouping and cross-links were compiled with AI; the information itself comes from the public-domain books, reports and manuals listed below. Open any source to read the local copy or follow the link to the original publication.