Canning and How to Use Canned Foods

Washington DC: National Canners Association, 1919. First Edition. Hardcover. 184 pages. 19 x 13 cm. The Bittings discuss the History of canning along with Principles of Canning, Methods in Commercial Canning, Factory Sanitation, Labels, Syrup, Brine, Quality, and many recipes for fruits, vegetables, meats, beans, and soups. Illustrated in black and white, photo illustrations of early canning factories.Tail corners bumped and stained, affecting first couple of pages, otherwise clean and crisp. [BROWN 431]. Orig. green cloth boards, title in gilt. Good. Item #308

Price: $25.00

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