A complete course in canning
Subtitle: being a thorough exposition of the best practical methods of hermetically sealing canned foods, preserving fruits and vegetables, and the making of condiments, flavors and specialties.
Edition: 6th ed., thoroughly rev.
Publisher: Press of the Canning trade)
Published: 1936
Place of publication: (Baltimore
Language: eng
Number of pages: 352
Subjects: Canning and preserving.
Other titles: The Canning trade.
Notes: Advertising matter: p. (340)-(346).