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.

This site is the complete 1915 book Canning, Preserving and Jelly Making, page by page as originally printed — period spelling, remedies and opinions included. About this edition →

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Soups & Broths

3 recipes

Fish & Shellfish

1 recipe

Poultry & Game

1 recipe

Meat & Roasts

14 recipes

Vegetables & Salads

58 recipes

Puddings & Desserts

27 recipes

Preserves & Pickles

39 recipes

Sauces & Seasonings

5 recipes

Drinks & Cordials

3 recipes

Eggs, Cheese & Dairy

1 recipe

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

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Old preserving measures — gills, pecks, pounds of fruit — in modern terms.

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Highlights

Dried Sweet Corn

Leave the ears of corn on the stalk until fully ripe. Turn back the husks, tie the ears together, and hang in a clean airy place…

Wash-Boiler, Rack, and Jars for Canning

Page 15. Let tempered to the heat, then pour in hot syrup to fill the jars to overflow, adjust rubbers and covers, but do not…

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.