Books

1. Utilization of California fruits (Circular / University of California, College of Agriculture, Agricultural Experiment Station)
   

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2. Home canning of foods for family use (Circular / University of Illinois)
   

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3. Jellies, jams & preserves (Circular HE-172)
   

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4. Home canning fruits and vegetables (Circular)
   

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5. Homemade pickles and relishes (Circular)
   

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6. Food preservation, canning, preserving, jelly making (College bulletin)
   

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7. Early methods of storage of fruits and vegetables (Colonial Williamsburg Foundation Library research report series)
   

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8. Commercial fruit and vegetable canning and freezing operations in Louisiana,: 1956-57 season, (DAE circular)
   

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Books:

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

Books

Books