Canning, Preserving and Jelly Making

This special edition of "Canning, Preserving and Jelly Making" was written by Janet McKenzie Hill, and first published in 1915. Filled with techniques, tips, and recipes on home-canning jams, jellies, preserves, pickles and more. Also an interesting insight into the age old art of canning and preserving food, old-school style, with the same timeless principles and fundamentals. Includes chapters on Canning and Recipes for Canning, General Rule and Recipes for Preserves, Jams, Marmalades, and Butters, Jelly Making and Recipes for Jelly, Pickle Making and more. IMPORTANT NOTE - Please read BEFORE buying! THIS BOOK IS A REPRINT. IT IS NOT AN ORIGINAL COPY. This book is a reprint edition and is a perfect facsimile of the original book. It is not set in a modern typeface and has not been digitally rendered. As a result, some characters and images might suffer from slight imperfections, blurring, or minor shadows in the page background. This book appears exactly as it did when it was first printed. DISCLAIMER: Due to the age of this book, some methods or practices may have been deemed unsafe or unacceptable in the interim years. In utilizing the information herein, you do so at your own risk. We republish antiquarian books without judgment, solely for their historical and cultural importance, and for educational purposes. If purchasing a book more than 50 years old, especially for a minor, please use due diligence and vet the text before gifting.