128 Rare Old Books on Meat Curing Pickling and Preserving charcuterie sausage smoke salt canning jams pickles bacon - Instant PDF Download

THE MEAT CURING, PICKLING & PRESERVING COLLECTION

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The Digital Library is proud to present this stunning virtual archive of 128 rare, vintage and hard-to-find books compiled together for the first time in one unique virtual library covering all aspects of PRESERVING FOODS AT HOME.

Study the art of preserving fresh food at home in the kitchen. Discover the age-old secrets of fish smoking, meat curing and sausage making. Learn how to preserve all types of farm fresh fruit and vegetables. Pickling, conserving, salting, smoking, jam-making, jelly-making, drying, canning, bottling – this fascinating contains 1000’s of recipes, helpful hints, tip and instructions. Whether you’re a vegetarian or a meat-lover, a kitchen novice or a master chef, this virtual treasure trove of kitchen secrets is for you! Some of the books contained within this collection are extremely hard-to-find and will provide a valuable library of reference material. The full list of titles included speaks for itself….

This is a DIGITAL item!

All of the books have been scanned in HQ and preserved forever in modern pdf format, easy to read on any laptop, computer, e-reader, tablet or even smartphone. This superb compilation of 128 vintage books provides literally 1,000’s of pages of great content and fabulous photos / illustrations for the reader. You can also print any page you wish, or even books in their entirety. Some of the books and manuals contained within this collection are extremely hard-to-find and will provide a valuable library of reference material.



Full List of Books Included:


A book of reference. Everthing for canners - E. D. Fischer (1891)

A little preserving book for a little girl - A. Waterman (1920)

A manual of canning and preserving - T. Carrell (1919)

A new American manual on the preservation of fruits, juices and syrups of fruits, vegetables, cider, milk, butter, etc. (1868)

A practical treatise on the manufacture of vinegar, preservation of fruits and vegetables by canning, preparation of fruit-butters, jellies, marmalades, pickles, mustards, etc. - W. T. Brannt (1914)

A revolution in the kitchen - H. S. Orem (1910)

A survey of farm meat-curing methods - C. F. Dunker (1915)

A treatise on food conservation and the art of canning - S. P. Snyder (1917)

American commercial methods of manufacturing preserves, pickles, canned foods, etc. - C. A. Shinkle (1912)

Application of the principles of jelly making to Hawaiian fruits - United States Dept. of Agriculture (1923)

Ayer's preserve book - Dr. J.C. Ayer & Co. (1893)

Bacteriology. Applied to the canning and preserving of food products - E. W. Duckwall (1899)

Blits's formulas - H. I. Blits (1887)

Butchering and curing meats in China - C. O. Levine (1921)

Butchering, Processing, And Preservation Of Meat - F. G. Ashbrook (1921)

Butchers', packers' and sausage makers' red book - G. J. Sayer (1913)

Canned foods. Modern processes of canning in the United States - A. W. Bitting (1917)

Canned foods - fruits and vegetables - F. R. Corbett (1913)

Canned fruit, preserves, and jellies - household methods of preparation - M. Parloa (1904)

Canning and how to use canned foods - A. W. Bitting (1916)

Canning and preserving - S. Rorer (1887)

Canning and preserving of food products with bacteriological technique - E. W. Duckwall (1905)

Canning in the South - T. Gamble (1893)

Canning of fruits and vegetables - G. C. Butz (1902)

Canning, preserving and jelly making - J. M. Hill (1915)

Canning, Preserving and Pickling - M. H. Neil (1914)

Canning, preserving, pickling and fruit desserts - J. C. Slade (1921)

Chemical examination of canned meats - H. W. Wiley (1899)

Dainty sweets; ices, creams, jellies, preserves, by the world famous chefs, United States, Canada, Europe - A. C. Hoff (1913)

Disinfection and the preservation of food - S. Rideal (1903)

Domestic pigs - their origin and varieties, management with a view to profit ... with plain directions for curing and preserving their flesh - H. D. Richardson (1852)

Economy in the kitchen - J. F. Breazeale (1918)

Everywomans canning book; the A B C of safe home canning and preserving - M. C. Hughes (1918)

Foreign trade practises in the manufacture and exportation of alcoholic beverages and canned goods - H. W. Wiley (1906)

Fruit growers' manual; a foundation for success in the science of canning, concentrating, desiccating, preserving and pickling all kinds of fruits and vegetables, meats, fish, etc. (1901)

Fruits and fruit products chemical and microscopical examination - L. S. Munson (1905)

Home and farm food preservation - W. V. Cruess (1918)

Home and farm preparation of pickles - M. A. Joslyn (1921)

Home canning & drying of vegetables & fruits (1919)

Home canning by the cold pack method - G. M. Smith (1917)

Home canning of fruits and vegetables in tin cans - R. W. Arengo-Jones (1921)

Home canning of meat (1912)

Home canning recipes & instructions - Butler Manufacturing Co. (1917)

Home drying manual for vegetables and fruits - National War Garden Commission (1917)

Home Meat Curing (1914)

Home pork making; a complete guide ... in all that pertains to hog slaughtering, curing, preserving, and storing pork product - A. W. Fulton (1900)

Homemade apple and citrus pectin extracts and their use in jelly making - M. C. Denton (1921)

Homemade jams and jellies - United States Dept. of Agriculture (1915)

Home-made jellies, jams and preserves - F. W. Yeatman (1921)

Housekeeper's manual for the preservation of fruits, vegetables, etc. - L. P. Worrall (1870)

How to cook for myself and family - by an Experienced Cook (pseud.) (1900)

Jams, jellies and pickles - E. L. Elliott (1914)

Killing hogs and curing pork - F. G. Ashbrook (1917)

Laboratory manual of fruit and vegetable products - W. V. Cruess (1922)

Making Fermented Pickles - E. Lefevre (1921)

Manual for home storage, pickling, fermentation and salting vegetables, with directions for making potato starch, fruit pastes, butters, etc. (1917)

Marmalade juice and jelly juice from citrus fruits - W. V. Cruess (1922)

Methods followed in the commercial canning of foods - A. W. Bitting (1910)

Modern practice of canning meats - G. T. Hamel (1911)

Mrs. M. T. Wellborn's recipes for preserving fruits - M. Wellborn (1874)

Mrs. Shaw's receipt book and housekeeper's assistant - O. M. Shaw (1878)

Peterson's preserving, pickling & canning, fruit manual - M. E. Peterson (1869)

Pickle and relish recipes - (1921)

Pickling and curing of meat in hot weather - G. W. Carver (1912)

Pickling ripe and green olives - F. T. Bioletti (1901)

Preparation of fruit juices in the home - V. W. Cruess (1922)

Preservation of food. Home canning, preserving, jelly-making, pickling, drying - O. E. Hayes (1919)

Preservation of food; canning, preserving, drying an preserving, drying and preserving of eggs (1917)

Preservation of vegetables by fermentation and salting - L. A. Round (1917)

Preserves and pickles, forty recipes - S. B. Hurd (1912)

Preserving and canning; a book for the home economist - E. Reisenberg (1914)

Preserving and manufacturing secrets - F. M. Reed (1874)

Preserving fruits and vegetables in the home, results from experiments in canning, pickling, preserving - E. W. Hamilton (1922)

Preserving vegetables by salting, drying, and storing - United States. Food Administration (1918)

Recipes for the preserving of fruit, vegetables, and meat - E. Wagner (1908)

Reference book ... interesting facts and valuable information for packers of fruits, vegetables and oysters (1889)

Save it for winter; modern methods of canning, dehydrating, preserving and storing vegetables and fruit for winter use - F. F. Rockwell (1918)

Scalding, precooking, and chilling as preliminary canning operations - C. A. Magoon (1921)

Science and experiment as applied to canning - O. L. Deming (1902)

Secrets of meat curing and sausage making - how to cure hams, shoulders, bacon, corned beef, etc., and how to make all kinds of sausage, etc. - B. Heller & Co. (1922)

Some considerations concerning the salting of fish - D. K. Tressler (1920)

Some valuable recipes for canning fruits and vegetables - T. Eaton Co. (1920)

Standardization of cherry and blackberry preserves and blackberry jelly - H. C. Cameron (1920)

Substitutes for tin cans (1917)

Successful canning and preserving; practical hand book for schools, clubs, and home use - O. Powell (1917)

Successful jam making and fruit bottling - L. H. Yates (1909)

The art and mystery of curing, preserving, and potting all kinds of meats, game, and fish - also the art of pickling and the preservation of fruits and vegetables - J. Robinson (1864)

The art of canning and preserving as an industry - J. Pacrette (1900)

The art of conserving - V. Galway (1905)

The book for all households; or, The art of preserving animal and vegetable substances for many years - N. Appert (1920)

The book of fruit bottling - E. Bradley (1907)

The butchers' manual - J. D. Smith (1890)

The canning and preserving of fruits and vegtables in the home - G. W. Carver (1912)

The canning of foods, A description of the methods followed in commercial canning - A. W. Bitting (1912)

The canning of fruits and vegetables - based on the methods in use in California - J. P. Zavalla (1916)

The cook and confectioner's guide; or female's instructor in cookery, confectionery, making wines, preserving, pickles, etc. - W. Carter (1800)

The cook's guide and housekeeper's & butler's assistant ... containing plain instructions for pickling and preserving vegetables, fruits, game, etc, the curing of hams and bacon - C. Francatelli (1862)

The Curing of Meat and Meat Products on the Farm - K. J. Seulke (1916)

The economical cook book - and 300 standard recipes for canning, preserving, curing - J. Warren (1890)

The hog; his origin and varieties, also, plain directions relative to the most approved modes of curing and preserving his flesh - H. D. Richardson (1852)

The home preservation of fruits and vegetables - L. Peek (1918)

The manufacture of liquors and preserves - J. de Brevans (1894)

The manufacture of preserved foods and sweetmeats; a handbook of all the processes for the preservation of flesh, fruit, and vegetables - A. M. Hausner (1902)

The modern packing house ... including formulas for the manufacture of lard and sausage, the curing of meats, etc. - F. W. Wilder (1905)

The modern process for the preservation of all alimentary substances - H. W. Brand (1838)

The preservation of food - A. Abel (1857)

The preservation of food in the home - L. Stanley (1914)

The preservation of foods - canning and drying of fruits and vegetables - E. B. Binz (1917)

The secrets of canning - E. F. Schwaab (1890)

The still-room - C. Roundell (1903)

The story of canning and recipes - M. Harland [pseud.] (1910)

The whole art of curing, pickling, and smoking meat and fish, both in the British and foreign modes - J. Robinson (1847)

Time-tables for home canning of fruits and vegetables (1922)

Treatise on the breeding and management of live stock ... to which are added directions for making butter and cheese, curing hams, pickling pork and tongues, preserving eggs, etc. Vols. 1 & 2 (1810)

Uncle Sams̓ advice to housewives Vol. 1 - V. L. Connolly (1917)

Vegetable gardening and canning - A. W. Nolan (1917)

War food; practical and economical methods of keeping vegetables, fruits and meats - A. L. Handy (1917)

Wartime canning of fruits, vegetables - United States. Department of Agriculture (1922)

When, what, and how to can and preserve fruits and vegetables in the home - G. W. Carver (1915)

Woman's Institute library of cookery Vols. 1 - 5 (1923)



An absolute must for anyone with an interest in kitchen secrets – in particular preserving, canning, curing, pickling, salting, smoking and fermenting. An unbelievable treasure trove of information for a very small price – created by The Digital Library, and only available here!


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** Main photo is for illustration purposes only – others are examples from the books in the collection, no physical books are included **



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