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The Complete Guide To Home Canning

Included: 7 Volume Collection of the Complete Guide to Canning.

Included: 36 Publications on Curing and Preparing Meat.

Included: 98 Publications on Home Canning and Food
Preservation.

Included: 15 instructional videos in .mp4 format on Home
Canning.

This collection includes video in .mp4 format. This is a data DVD can be played in any computer. It cannot be played in a DVD player attached to your TV.

All books are in PDF format, for easy searching and printing

More and more people are getting into home canning and now you can too! Home canning is the process of preserving foods by packing them into jars and then heating and sealing the jars to preserve the food for a long time.

This huge collection remains the largest offered on ebay, with over 130 current and vintage publications on home canning, curing and preserving meat, along with 15 instructional videos showing you how to do it. We also include the full 7 volume USDA complete guide to home canning that including the latest techniques on how to do it properly.

This DVD remains a perfect starting point for anyone interested in getting in to home canning.

(Screen Views)

home canning

home canning

home canning

home canning

Contents:

The Complete Guide to Home Canning, the legendary 193 page guide complete home canning guide published by the USDA to cover these topics:
Introduction to Home Canning
Principles of Home Canning
Selecting, Preparing and Canning Fruit and Fruit Products
Selecting, Preparing, and Canning Tomatoes
Selecting, Preparing, and Canning Vegetables
Preparing and Canning Poultry, Red Meats, and Seafoods
Preparing and Canning Fermented Foods and Pickled Vegetables
Preparing and Canning Jams and Jellies.

Curing and Preparing Meat Publications:
Basic Food Preparation, US Army Publication, 251 pages
Basic Food Storage Plan For One Year, 26 pages
Butchers, Packers & Sausage Makers Red Book, by Geo G. Sayer, 1913, 138 pages
Dairy Production Requirements, US Army Publication, 122 pages
Food Container Requirements, US Army Publication, 67 pages
Food Deterioration, US Army Publication, 143 pages
Food Preparation Course, US Army Publication, 85 pages
Handling The Hog from Start to Finish, by "Westerner", 1910, 168 pages
Hints for Bologna Manufacturers & Pork Packers, by F.W.A. Schneider, 1907, 40 pages
Home Pork Making, by A.W. Fulton, 1900, 152 pages
How to Carve & How to Serve a Dinner, 1900, 68 pages
How to Kill & Bleed Market Poultry, 1915, 20 pages
How to Make Money with Hogs, by F.D. Coburn, 1915, 68 pages
Meats, Poultry & Games, by Edouard Panchard, 1919, 159 pages
Modern Practice of Canning Meats, by G.T. Hamel, 1911, 100 pages
Poultry Processing Class 1, US Army Publication, 43 pages
Poultry Processing Class 2, US Army Publication, 69 pages
Practical Carving, by Thomas Murrey, 1887, 46 pages
Preservation of Foods Class, US Army Publication, 101 pages
Red Meats Class, US Army Publication, 183 pages
Secrets of Meat Curing & Sausage Making, B. Heller & Co., 1911, 312 pages
Secrets of Meat Curing & Sausage Making, B. Heller & Co., 1922, 312 pages
Shell Eggs Class, US Army Publication, 146 pages
The Art of Carving, by Thomas Hilliard, 1899, 60 pages
The Art of German Cooking & Baking, by Lina Meier, 1922, 427 pages
The Butchers Manual, by John Smith, 1890, 32 pages
The Cold Curing of Cheese, by S.M. Babcock, 1903, 99 pages
The Curing of Meat & Meat Products on the Farm, by H.H. Smith, 1923, 12 pages
The Hog, A Treatise, with Directions for Salting Pork & Curing Bacon & Hams, by W. Youatt, 1855, 240 pages
The Manufacture of Preserved Foods & Sweetmeats, by A. Hausner, 1902, 272 pages
The Modern Butcher, by Jacob Boes, 1906, 168 pages
The Modern Packing House, by D. Davis, 1921, 498 pages
The Packers and Refiners Encyclopedia, 1893, 304 pages
The Packers Encyclopedia, by Paul Aldrich, 1922, 552 pages
The Whole Art of Curing, Pickling, and Smoking Meat and Fish, by James Robinson, 1847, 204 pages
Waterfoods Class, US Army Publications, 82 pages

Home Canning Publications:
A Little Preserving Book for a Little Girl, by Amy L. Waterman, 1920, 210 pages
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 Revolution in the Kitchen, by Mr. Hugh S. Orem, 1910, 27 pages
A Treatise on Food Conservation and the Art of Canning, by Sherwood Snyder, 1917, 205 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 & Vegetables, by Edith L Elliot, 1936, 10 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 Far, by H.P. Gould, 1910, 40 pages
Canning, Preserving and Jelly Making, by Janet Hill, 1915, 232 pages
Canning, Preserving and Pickling, by Marion Harris Neil, 1914, 312 pages
Canning, Preserving, Pickling and Fruit Desserts, by Jeanette Duyn, 1921, 216 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
Disinfection and the Preservation of Food, by Samuel Rideal, 1903, 504 pages
Everything for Canners, A Book of Reference, by E.D. Fisher, 1891, 140 pages
Every Woman's Canning Book, The ABC of Safe Home Canning and Preserving, by Mary Hughes, 1918, 106 pages
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 W.V. Cruess, 1924, 39 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
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
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
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 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 Animal & Vegetable Substances for Many Years, by Appert, 1920, 148 pages
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 Lakeside Cook Book 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, by E. Goodrich Smith, 1857, 106 pages
The Preservation of Food in the Home, by Louise Stanley, 1914, 42 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
War Food, A Practical and Economical Methods of Keeping Vegetables, Fruits and Meats, by Amy Handy, 1917, 93 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

Instructional Videos:
Canning Fish in Cans, approximate run time: 19:26
Canning Fish in Jars, approximate run time: 13:39
Canning Game Meat in Cans, approximate run time: 21:26
Canning Game Meat in Jars, approximate run time: 12:53
Drying Fruits, approximate run time: 13:38
Drying Herbs, approximate run time: 7:11
Drying Vegetables, approximate run time: 12:52
Infusing Vinegars, approximate run time: 17:45
Jams and Jellies, approximate run time: 38:48
Making Fruit Leather, approximate run time: 10:43
Making Jerky, approximate run time: 18:42
Making Sauerkraut, approximate run time: 38:03
Making Sausage, approximate run time: 21:50
Overview of Drying, approximate run time: 13:29
Pickling Vegetables, approximate run time: 18:32

VIDEO SCREENSHOTS:

home canning

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