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...
Canning & Preserving
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