Home canning is usually done in Mason jars, which have thicker walls than single-use commercial glass jars. Unless the food being preserved has a high acid (pH <4.6), salt or sugar content (resulting in water availability <0.85), such as pickles or jellies, the filled jars are also processed under pressure in a canner, a specialized type of pressure cooker. The goal in using a pressure canner is to achieve a "botulinum cook" of 121°C for 3 minutes achieving the elevated temperatures needed to prevent spoilage.

Through the use of hot air and steam, Professor Blits created a method of safely preserving fresh foods. In this 1890 work, he provides instructions on how to do this, as well as how to preserve delicate fruits in syrups or through candying. 532 pages.

Along with this vintage book we have also include a complete electronic library of fifty-eight {58} home canning and preserving methods and recipes.

This Electronic Library Includes All These Books:

:: Balanced meals with recipes food values, drying and cold pack canning
(1917) - 202 pages.

:: Canning and Preserving
(1887) - 92 pages.

:: Canning in the South
(1893) - 92 pages.

:: Everywomans Canning Book
(1918) - 114 pages.

:: Food Conservation - The Art of Home Canning
(1917) - 218 pages.

:: Home and Farm Food Preservation
(1918) - 312 pages.

:: Home Canning by the Cold Pack Method
(1917) - 68 pages.

:: Lowney's Cook Book
(1907) - 398 pages.

:: Methods of canning fruits and vegetables by hot air and steam
1890 - 532 pages.

:: Mrs. M. T. Wellborn's Recipes for Preserving Fruits
(1874) - 22 pages.

:: Preservation of Food - Canning, preserving
(1917) - 24 pages.

:: Preservation of food, canning, preserving, jelly-making, pickling, drying
(1910) - 54 pages.

:: Recipes for preserving fruit vegetables and meat
(1908) - 160 pages.

:: Successful Canning and Preserving - practical hand book for schools
(1917) - 412 pages.

:: The Book for all Households
(1920) - 158 pages.

:: The Hygienic Cook Book
(1864) - 52 pages.

:: The Hygienic Cookbook
( 1881) - 56 pages.

:: The Lakeside Cook Book Pickling, and Preserving
(1878) - 56 pages.

:: The London Art of Cookery
(1811) - 444 pages.

:: The Secrets of Canning
(1890) - 178 pages.

:: The Story of Canning - Recipes by Marion Harland
(1910) - 44 pages.

:: The Whole Art of Curing, Pickling, and Smoking
(1847) - 208 pages.

And more.....

:: A Practical Treatise On The Manufacture Of Vinegar - By William T Brannt

:: A Treatise On Food Conservation And The Art Of Canning - By Sherwood P Snyder

:: Adsorption Of Tin By Proteins - By Byron Cassius Goss

:: Canned Foods - By John Adams Lee

:: Canned Fruit Preserves And Jellies - By Maria Parloa

:: Canning And How To Use Canned Foods - By A W Bitting

:: Canning And Preserving Of Food - By Edward Wiley Duckwall

:: Canning Peaches On The Farm - By H P Gould

:: Canning, Preserving And Pickling - By Marion Harris Neil

:: Dehydrating Foods Fruits Vegetables Fish And Meats - By A Louise Andrea

:: Disinfection And Preservation Of Food - By Samuel Rideal

:: Economy In The Kitchen - By James Frank Breazeale

:: eft Over Foods And How To Use Them - By Elizabeth O Hiller

:: Food Drying Progress And Importance - By National War Garden Commission

:: Grandma Idas Tomato Canning Recipes - 2010 - By Ashley James

:: How to save money on food home canning - By the national magazine boston

:: Preserving And Canning A Book For The Home Economist - By Emily Riesenberg

:: Preserving And Pickling - By Mary Mason Wright

:: Save It For Winter - By F. F. Rockwell

:: Science And Experiment As Applied To Canning - By O L Deming

:: Secrets Of Meat Curing And Sausage Making - By B. Heller & Co

:: The Art Of Canning And Preserving As An Industry - By Jean Pacrette

:: The Canning Of Foods - By A W Bitting

:: The Canning Of Fruits And Vegetables - By Justo P Zavalla

:: The Canning Of Peas - By A W Bitting

:: The Complete Housekeeper - By Emily Holt

:: The International Jewish Cook Book - By Florence Kreisler Greenbaum

:: The Manufacture Of Preserved Foods And Sweetmeats - By A Hausner

:: The Modern Process of the Preservation of All Substances

:: The Practice Of Cookery Pastry And Confectionary - By Frazer

:: The Preservation Of Food In The Home - By Louise Stanley

:: Uncle Sams Advice to Housewives - By Vera L Connolly

:: War Food - By Amy L Handy

:: What Mrs Fisher Knows - By Abby Fisher