Home canning of fruits, vegetables, and meats / by Louise Stanley, Mabel Stienbarger, Dorothy Shank.

Canning is a desirable and economical method of preserving many foods so that their use can be distributed over seasons and to places where they are not available fresh.

Bibliographic Details

Online Access:	Online Access (via Alexander Street Press)
Main Authors:	Stanley, Louise, 1883-1954 (Author), Shank, Dorothy Esther, 1890- (Author), Stienbarger, Mabel C. (Author)
Format:	eBook
Language:	English
Published:	District of Columbia : United States Government Printing Office, 1942.
Series:	Farmers' bulletin (United States. Department of Agriculture) ; no. 1762.
Subjects:	Canning and preserving. Fruit > Preservation. Vegetables > Preservation. Meat > Preservation.