Image Credits

Abby Fisher. What Mrs. Fisher Knows About Old Southern Cooking. San Francisco: Women’s Cooperative Printing Office, 1881.
Image courtesy of the Library of Congress. Public domain. No known copyright restrictions.

Allison Lighthall Photographers. Janet Creek from Billings, Montana, Show Food She Has Preserved with Canning. Montana State University--Bozeman, 1894–2015. Montana State University Historical Photos.
Image courtesy of JSTOR Community Collections. Public domain. https://jstor.org/stable/community.38812340. No known copyright restrictions.

Angelus Studio. PH037_b136_MF00012 Angelus Studio Photographs. University of Oregon. Libraries. Special Collections & University Archives, 1880–1949.
Image courtesy of JSTOR Community Collections. Public domain. https://jstor.org/stable/community.33682993. No known copyright restrictions.

Blits, H. I. Methods of Canning Fruits and Vegetables by Hot Air and Steam: And Berries by the Compounding of Syrups and the Crystallizing and Candying of Fruits, Etc., Etc. Pittsburgh: 1890.
Image courtesy of HathiTrust Digital Library. Public domain. No known copyright restrictions.

Canning Peas. Montana State University--Bozeman, 1901–1945. Milburn Lincoln Wilson Agricultural Photographs Collection.
Image courtesy of JSTOR Community Collections. Public domain. https://jstor.org/stable/community.38545279. No known copyright restrictions.

Harland, Marion. The Story of Canning and Recipes. Bel Air, MD: National Canners Association, 1910.
Image courtesy of Archive.org. Public domain. No known copyright restrictions.

Lincoln, Mary Johnson Bailey. Mrs. Lincoln's Boston Cook Book: What to Do and What Not to Do in Cooking. Boston: Roberts Brothers, 1884.
Image courtesy of Archive.org. Public domain. No known copyright restrictions.

Schwaab, E. F. The Secrets of Canning: A Complete Exposition of the Theory and Art of the Canning Industry. Baltimore: J. Murphy, 1890.
Image courtesy of HathiTrust Digital Library. Public domain. No known copyright restrictions.

Warfield Manufacturing Co. Reference Book: Interesting Facts and Valuable Information for Packers of Fruits, Vegetables and Oysters. Baltimore: 1889.
Image courtesy of HathiTrust Digital Library. Public domain. No known copyright restrictions.

Williams, W. Mattieu. The Chemistry of Cookery. London: Chatto & Windus, 1883.
Image courtesy of Archive.org. Public domain. No known copyright restrictions.

Woods, Wilcox Eh. Practical Housekeeping: A Careful Compilation of Tried and Approved Recipes. Dayton, OH: Buckeye Publishing Co., 1887.
Image courtesy of Archive.org. Public domain. No known copyright restrictions.

Bibiliography

Adams, M. R., and M. O. Moss. Food Microbiology. Cambridge: Royal Society of Chemistry, 2008.

Allison Lighthall Photographers. Janet Creek from Billings, Montana, Show Food She Has Preserved with Canning. Montana State University--Bozeman, 1894/2015. Montana State University Historical Photos. Montana State University. https://jstor.org/stable/community.38812340.

Angelus Studio. PH037_b136_MF00012 Angelus Studio Photographs. University of Oregon. Libraries. Special Collections & University Archives, 1880–1949. https://jstor.org/stable/community.33682993.

Blits, H. I. Methods of Canning Fruits and Vegetables by Hot Air and Steam: And Berries by the Compounding of Syrups and the Crystallizing and Candying of Fruits, Etc., Etc. New ed. Pittsburgh, 1890.

Canning Peas. Montana State University--Bozeman, 1901–1945. Milburn Lincoln Wilson Agricultural Photographs Collection. Montana State University. https://jstor.org/stable/community.38545279.

Fisher, Abby. What Mrs. Fisher Knows About Old Southern Cooking. San Francisco: Women’s Cooperative Printing Office, 1881.

Harland, Marion. The Story of Canning and Recipes. Bel Air, MD: National Canners Association, 1910.

Levenstein, Harvey. Revolution at the Table: The Transformation of the American Diet. Oxford: Oxford University Press, 1988.

Lincoln, Mary Johnson Bailey. Mrs. Lincoln's Boston Cook Book: What to Do and What Not to Do in Cooking. Boston: Roberts Brothers, 1884.

Petrick, Gabriella M. “An Ambivalent Diet: The Industrialization of Canning.” OAH Magazine of History 24, no. 3 (2010): 35–38. http://www.jstor.org/stable/25701420.

Schwaab, E. F. The Secrets of Canning: A Complete Exposition of the Theory and Art of the Canning Industry. Baltimore: J. Murphy, 1890.

Strasser, Susan. Satisfaction Guaranteed: The Making of the American Mass Market. Washington, D.C.: Smithsonian Institution Press, 1989.

Warfield Manufacturing Co. Reference Book: Interesting Facts and Valuable Information for Packers of Fruits, Vegetables and Oysters. Baltimore, 1889.

Williams, W. Mattieu. The Chemistry of Cookery. London: Chatto & Windus, 1883.

Woods, Wilcox Eh. Practical Housekeeping: A Careful Compilation of Tried and Approved Recipes. Dayton, OH: Buckeye Publishing Co., 1887.