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The most practical way to conserve foods is to can or dry them for future use when the harvests are abundant and foodstuffs are low in price. To encourage housewives to do more canning, preserving, jelly-making, pickling and drying, the author have prepared this book, dealing with the problems of home canning as they developed at Mrs. Hemenway's Canning Kitchen for War Relief, in Boston. The conditions there, under which 8,000 jars were safely sealed for winter use, without loss, were the same as those found in the average household.

Originally published in the 1910s, Every Woman's Canning Book not only describes the principles and practical methods of home canning and preserving, but also provides numerous proven recipes.

Contents Covered:

• Foreword
• General Directions for Home Canning
• Equipment
• Questions Most Frequently Asked
• Preparation of Home-Canned Products for the Table
• Canning of Vegetables
• Soup Mixtures
• Canning Meat and Fish
• Canning Fruits
• Cold Water Method for Preserving Fruit
• Jelly Making
• Fruit Juices
• Pickling
• Miscellaneous Contributed Recipes
• Dry Your Vegetables and Fruits
• Index

Price: $3.95

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