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.

HomePreserving › Broths and Meats

Broths and Meats

Nor are fruit and vegetables the only foods that may be put up by the ambitious housewife.

The family having fowl may now and then spare a quart of broth to be stored for a case of emergency, or occasionally the flesh itself may be canned, as may also an oversupply of boiled ham or fresh fish.

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