Canning, Preserving and Jelly Making

How your great-grandmother filled the cellar every autumn: the 1915 standard guide to canning, preserving, pickling and jelly making.

About the Book

1915Published
Janet McKenzie HillAuthor
251Recipes

Janet McKenzie Hill founded the Boston Cooking School Magazine and wrote the standard household guides of her day. Canning, Preserving and Jelly Making (1915) is her complete course in 'putting food by.'

The book covers canned fruits and vegetables, jams, marmalades, pickles, and the science behind why preserves keep — explained for the home kitchen at a time when a full cellar was winter insurance.

The original photographic plates are reproduced throughout this site.

This site reproduces the complete text of the original 1915 edition, digitized page by page from the original printing. The book is in the public domain.

Rights & ReuseThe complete text of Canning, Preserving and Jelly Making (1915) is in the public domain in the United States — like all works published before 1928 — and is free to read, download, quote, teach from, and reuse. This digital edition (its transcription, restored images, and site design) is © 2026 PhotoOpAI, and any editorial commentary we add is clearly marked as ours; the underlying public-domain text carries no such restriction.