Books

1. Commercially canning acid foods: Fruits, jams, jellies, dressings, and sauces (Food science)
   

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2. Commercially canning acidified foods: Pickled vegetables, meats, and seafood (Food science)
   

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3. Commercially canning low-acid foods: Vegetables, meats, and seafood (Food science)
   

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4. Complete book of home canning: Including preserving, pickling, and jelly-making
   

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5. The complete book of home food preservation;: Fruits, vegetables, poultry, meat, fish and eggs;
   

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6. Complete Book of Home Preserving
   

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7. A Complete Guide to Home Canning: Selecting, Preparing, and Storing Fruits, Vegetables, and Meats
   

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8. Conservation pointers, for boys' and girls' clubs (Utah Cooperative Extension Service Circular Series)
   

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Books:

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

Books

Books