Books

1. Chilled foods in the U.K (Food market updates)
   

   ---

2. Use of low water level in boiling water bath canning (Circular / Auburn University, Agricultural Experiment Station)
   

   ---

3. Selecting, preparing & canning tomatoes & tomato products (Circular / Kansas Cooperative Extension Service)
   

   ---

4. Selecting, preparing & canning vegetables & vegetable products (Circular / Kansas Cooperative Extension Service)
   

   ---

5. Home canning by safe methods (Circular / Montana State College, Agricultural Experiment Station)
   

   ---

6. Home canning of fruits and vegetables (Circular / South Carolina Agricultural Experiment Station of Clemson Agricultural College)
   

   ---

7. Freezing to preserve home-grown foods (Circular / United States Department of Agriculture)
   

   ---

8. Home and farm canning (Circular / University of California, College of Agriculture, Agricultural Experiment Station)
   

   ---

Books:

1. Utilization of California fruits (Circular / University of California, College of Agriculture, Agricultural Experiment Station)
2. Commercially canning acid foods: Fruits, jams, jellies, dressings, and sauces (Food science)
3. Consideration the canner desires from O.P.A. in 1945: California fruit and vegetable canning industry statement to Office of Price
4. Decorative labels: Gummed and perforated for home canning, preserving and other household and gift uses
5. Drying, salting and preserving fruits and vegetables, (Texas. Dept. of Agriculture. Bulletin)
6. Energy conservation by computerized data acquisition and control in the canning industry: Final report
7. Canning salsa safely (Wisconsin safe food preservation series)
8. Canning tomatoes situation in California 1947 (Circular / University of California, College of Agriculture, Agricultural Experiment Station)
9. Chilled foods in the U.K (Food market updates)
10. Utilization of California fruits (Circular / University of California, College of Agriculture, Agricultural Experiment Station)

Books

Books