Important: Safety Warning
This page describes home-canning methods from before the causes of botulism were understood. Canning low-acid foods without a pressure canner, as described here, can allow the growth of Clostridium botulinum, whose toxin is among the deadliest known. Follow current USDA home-canning guidelines instead.
In addition, this page recommends preserving food with chemicals such as salicylic acid, borax, or formaldehyde. These substances are toxic when eaten, and their use in food is now prohibited.
In addition, this page describes additives or treatments for food or drink that are now known to be toxic and are prohibited in food today.
This information has been left in for historical purposes but should not be acted upon.
Home › Preservatives › Smoking Fluid
Smoking Fluid
One drop of ing Meat. The meat is to be cut up into creosote in a pint of water imparts a smoky pieces of convenient size, and subjected to an atmosphere of carbonic oxide under pres- cool cellar, where it will keep sound for severai sure. After this a current of dry air is passed months. over the meat, so as to carry off all the mois- 1611. Τo Can Meat. Remove the ture, and this being accomplished, a solution bones from fresh meat, parboil the flesh, put cither of salt or saltpetre, or much diluted it into a clean tin can, and fill up with rich carbolic acid, is to be brought into contact seasoned soup; solder on the lid, pierced with with it, and the mass then sealed up in a tight vessel.