and Dehydrating Food

Lot of 24 Books on CD-ROM!

This is the most comprehensive collection that you will find. Everything you need to know 
about canning, dehydrating, pickling and storing vegetables, fruit, and meat.

Over 4,500+ Pages!

     
   

All of these books are included:

1) Home and Farm Food Preservation – 1918 – 276 pages

2) Canning and Preserving – 1887 – 78 pages

3) Dehydrating Foods Fruits, Vegetables, Fish and Meats (with Recipes) – 1920 – 206 pages

4) Everywomans Canning Book: The ABC of Safe Home Canning and Preserving – 1918 – 96 pages 

5) Preservation of Food; Home Canning, Preserving, Jelly-Making, Pickling, Drying – 1910 – 42 pages

6) Successful Canning and Preserving; Practical Handbook for Schools, Clubs and Home Use – 1917 – 370 pages

7) Canning, Preserving and Pickling – 1914 – 284 pages

8) Recipes for the Preserving of Fruit, Vegetables and Meat – 1908 – 120 pages 

9) Home Canning by the Cold Pack Method – 1917 – 62 pages

10) Balanced Meals with Recipes: Food Values, Drying and Cold Packing Menus – 1917 – 184 pages

11)The Hygienic Cook-Book Containing Recipes for Making Bread, Pies, Puddings, Mashes, and Soups,
With Directions for Cooking Vegetables, Canning Fruit, Etc.  – 1881 – 48 pages

12) War Food Practical and Economical Methods of Keeping Vegetables, Fruits and Meats – 1917 – 76 pages 

13) A Treatise on Food Conservation and the Art of Canning – 1917 – 205 pages

14) Methods of Canning Fruits and Vegetables by Hot Air and Steam – 1890 – 523 pages

15) Uncle Sam’s Advise to Housewives covers canning, drying, storage – 1917 – 364 pages

16) Food Drying Progress and Importance – 1919 – 24 pages

17) Preserving and Canning: A Book for the Home Economist – 1914 – 104 pages

18) Preserving and pickling: Two Hundred Recipes for Preserves, Jellies, Jams, Marmalades, Pickles, 
Relishes, and Other Good Things – 168 pages

19) The Book for all Households or the Art of Preserving Animal and Vegetable Substances 
for Many Years – 1920 – 113 pages

20) The Whole Art of Curing, Pickling and Smoking Meat and Fish – 1847 – 175 pages

21) The Practice of Cookery, Pastry and Confectionary – 1820 – 312 pages

22) Lowney’s Cook Book – 1907 – 367 pages

23) The Complete Housekeeper – 1917- 397 pages

24) How to Save Money on Food: Home Canning – 1917 – 50 pages