Canning & Bottling

A practical account of making vinegar from honey, with fermentation and equipment notes.

A farm bulletin on making cider vinegar at home, from juice to finished acid vinegar.

A complete home-canning course using the cold-pack method, with timetables for fruit, vegetables and meat.

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.

The classic USDA bulletin on safe home canning of fruit and vegetables, including acid, processing times and spoilage.

A short government bulletin on salt-brine fermentation of cucumbers and other vegetables, with spoilage notes.

Appert's foundational treatise on preserving food by heat in sealed containers, the beginning of modern canning.

A simple household preserving book for jams, jellies, pickles and stored fruit, written for beginners.

A small commercial recipe booklet for jams, jellies and marmalades made with fruit pectin.

A nineteenth-century trade manual on dry-salting, pickling, potting and preserving meat, game and fish.

USDA directions for pressure canning meat and poultry safely at home.