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.

Table of Contents

The Recipes

Soups & Broths

3 recipes

Fish & Shellfish

6 recipes

Poultry & Game

1 recipe

Meat & Roasts

14 recipes

Vegetables & Salads

58 recipes

Puddings & Desserts

26 recipes

Preserves & Pickles

32 recipes

Sauces & Seasonings

5 recipes

Drinks & Cordials

4 recipes

Eggs, Cheese & Dairy

2 recipes

Sweets & Confectionery

35 recipes

Cereals, Pasta & Rice

1 recipe

Fruit & Nuts

32 recipes

The Cook's Craft

2 recipes

More from the Kitchen

16 recipes

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. Trademarks and brand names appearing in this book are the property of their respective owners. This edition is historical and archival; it is not affiliated with, endorsed by, or sponsored by any brand shown.