The history of home canning dates back to the early 19th century and is closely tied to advances in food preservation and public health. In 1809, French confectioner Nicolas Appert developed the first method of sealing food in glass jars and heating them to prevent spoilage, a technique prompted by a French government prize for preserving food for its army. This innovation spread across Europe and eventually to North America, where home canning became increasingly popular in the mid-19th century, particularly as urbanization and seasonal food availability created a need for reliable preservation methods. Early canners used glass jars sealed with cork or wax, later replaced by improved screw-top jars and metal lids with rubber seals, which became standard by the late 19th and early 20th centuries. The development of pressure canners, standardized recipes, and USDA guidelines in the 20th century further enhanced safety and accessibility, making home canning a common household practice. Today, home canning continues as both a practical method for preserving fruits, vegetables, and meats, and a cultural tradition promoting self-sufficiency, sustainability, and culinary creativity.
All of the book titles that are included in this DVD are listed as follows:
A book of reference. Everthing for canners (1891).pdf
A little preserving book for a little girl (1920).pdf
A manual of canning and preserving (1919).pdf
A manual of home-making (1919).pdf
A new American manual on the preservation of fruits, juices and syrups of fruits,_20121205135007875.pdf
A practical treatise on the manufacture of vinegar (1914).pdf
A revolution in the kitchen (1910).pdf
A treatise on food conservation and the art of canning (1917).pdf
American commercial methods of manufacturing preserves, pickles, canned foods, etc. (1912).pdf
Ayer's preserve book (1893).pdf
Bacteriology. Applied to the canning and preserving of food products (1899).pdf
Balanced meals with recipes food values, drying and cold pack canning, menus, wit_20121205135007891.pdf
Blits's formulas (1887).pdf
Canned foods fruits and vegetables (1913).pdf
Canned foods_ how to buy, how to sell_ statistical and practical information abou_20121205135007891.pdf
Canned fruit, preserves, and jellies household methods of preparation (1904).pdf
Canning & Preserving of Food Products with Bacteriological Technique (1905).pdf
Canning and How to Use Canned Foods (1916).pdf
Canning and preserving (1887).pdf
Canning fruits & vegetables.pdf
Canning fruits and vegetables.pdf
Canning in the South (1893).pdf
Canning meat at home.pdf
Canning peaches on the farm (1910).pdf
Canning, preserving and jelly making (1915).pdf
Canning, Preserving and Pickling (1914).pdf
Canning, preserving, pickling and fruit desserts (1921).pdf
Care and preservation of food in the home (1916).pdf
Children in fruit and vegetable canneries_ a survey in seven states.pdf
Complete Guide to Home Canning
Dainty sweets_ ices, creams, jellies, preserves (1913).pdf
Dehydrating foods, fruits, vegetables, fish and meats (1920).pdf
directory.txt
Disinfection and the preservation of food together with an account of the chemica_20121205135007907.pdf
Everywomans canning book_ the A B C of safe home canning and preserving (1918).pdf
Fruit Growers' Manual (1901).pdf
Home and farm canning (1916).pdf
Home and farm food preservation (1918).pdf
Home canning & drying of vegetables & fruits (1919).pdf
Home canning (1924).pdf
Home canning by the cold pack method (1917).pdf
Home canning recipes & instructions (1917).pdf
Housekeeper's manual for the preservation of fruits, vegetables, etc (1870).pdf
How to Save Money on Food Home Canning, Preserving Without Sugar, Drying Fruits, _20121205135007907.pdf
Improvements in methods of pickling olives (1917).pdf
interesting facts and valuable information for packers of fruits, vegetables and oysters (1889).pdf
Laboratory manual of fruit and vegetable products (1922).pdf
Left-over foods and how to use them, with suggestions regarding the preservation _20121205135007907.pdf
Manual for home storage, pickling, fermentation and salting vegetables, with dire_20121205135007922.pdf
Methods followed in the commercial canning of foods (1915).pdf
Methods of canning fruits and vegetables by hot air and steam (1890).pdf
Modern practice of canning meats (1911).pdf
Mrs. M. T. Wellborn's recipes for preserving fruits (1874).pdf
Mrs. Shaw's receipt book and housekeeper's assistant (1878).pdf
Olive pickling (1906).pdf
Preservation of food. Home canning, preserving, jelly-making, pickling, drying (1919).pdf
Preservation of food_ canning, preserving, drying an preserving, drying and prese_20121205135007922.pdf
Preserves and pickles, forty recipes (1912).pdf
Preserving and canning_ a book for the home economist (1914).pdf
Preserving and manufacturing secrets (1874).pdf
Preserving and Pickling Two Hundred Recipes for Preserves, Jellies, Jams (1917).pdf
Preserving at home_ a book for the home economist (1921).pdf
Preserving vegetables by salting, drying, and storing (1918).pdf
Recipes for the preserving of fruit, vegetables, and meat (1908).pdf
Save it for winter (1918).pdf
Science and experiment as applied to canning (1902).pdf
Standardization of cherry and blackberry preserves and blackberry jelly (1930).pdf
Successful canning and preserving_ practical hand book for schools, clubs, and home use (1919).pdf
The art of canning and preserving as an industry (1900).pdf
The book for all households_ or, The art of preserving animal and vegetable subst_20121205135007922.pdf
The canning and preserving of fruits and vegtables in the home (1912).pdf
The canning of fishery products_ showing the history of the art of canning (1919).pdf
The canning of foods_ a description of the methods followed in commercial canning (1912).pdf
The canning of fruits and vegetables based on the methods in use in California (1916).pdf
The canning of peas, based on factory inspection and experimental data (1909).pdf
The composition of canning tomatoes.pdf
The Economical Cook Book (1890).pdf
The frugal housewife (1802).pdf
The home pickling of olives (1948).pdf
The lakeside cook book a manual of recipes for cooking, pickling, and preserving (1878).pdf
The London art of cookery and domestic housekeepers' complete assistant uniting t_20121205135007938.pdf
The preservation of food in the home (1914).pdf
The secrets of canning a complete exposition of the theory and art of the canning industry (1890).pdf
The story of canning and recipes (1910).pdf
The war garden victorious (1919).pdf
The whole art of curing, pickling, and smoking meat and fish (1847).pdf
Uncle Sams advice to housewives (1917).pdf
Vegetable gardening and canning_ a manual for garden clubs (1917).pdf
War food_ practical and economical methods of keeping vegetables, fruits and meats (1917).pdf
Wartime canning jams and jellies (1943).pdf
What Mrs. Fisher knows about old southern cooking, soups, pickles, preserves, etc (1881).pdf
G1PrinciplesOfHomeCanning.pdf
G2SelectingPreparing-CanningFruit-FruitProducts.pdf
G3SelectingPreparing-CanningTomatoes-TomatoProducts.pdf
G4CanningVegetables-VegetableProducts.pdf
G5Preparing-CanningPoultryRedMeats-Seafoods.pdf
G6Preparing-CanningFermentedFoods-PickledVegetables.pdf
G7Preparing-CanningJams-Jellies.pdf