Complete Guide to Home Canning, Cooking Food Preservation, Curing Meat, Jars V50

Description: Classic Archives Listing NEW OFFER!!!!!!: While our standard delivery is still via a CD or DVD, we recognize not all of you have a computer with a CD/DVD drive. We offer delivery on a USB flash drive for this, and all of our disks, when you add USB Flash Drive Delivery from our ebay shop. NOTICE: If you don't see our listing for our USB flash drive delivery in our store at this link, that simply means we are currently waiting on more to arrive and can only offer CDs and DVDs at this time! Check back soon! 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) 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: Make sure you check out our other listings. We have other related disks that may be of interest to you. 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Price: 10.95 USD

Location: McMinnville, Tennessee

End Time: 2024-10-23T18:19:08.000Z

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