Home canning by the one-period cold pack method
Subtitle: taught to canning club members in the northern and western states
By: O.H. Benson.
Contributors: Katherine Golden Bitting Collection on Gastronomy (Library of Congress)
Series: Farmers' bulletin / United States Department of Agriculture ;; 839; Farmers' bulletin (United States. Dept. of Agriculture) ;; 839.
Publisher: Govt. Print. Off.
Published: 1917
Place of publication: Washington
Language: eng
Number of pages: 39
Subjects: Canning and preserving.
Description: "Without previous experience, and with no other equipment than that to be found in almost every home, anyone, adult or child, should be able to can food satisfactorily by the method described in this bulletin. By this method various vegetables, soups, meats, fish and practically any other food or combination of foods can be canned, as well as fruits and tomatoes, the products most commonly canned. The few simple, general rules necessary for successful canning, by the one-period, cold-pack method, and specific directions covering practically all food that my be canned, are set out in the following pages. In all home canning, it should be borne in mind that when hermetically sealed containers are difficult to obtain, food products which cannot be preserved easily in other ways should be given preference. This would make inadvisable in most cases at times like the present, the canning of such products as hominy, dried beans, potatoes, and similar foods."--Page 2.
Notes: "Contribution from the States Relations Service."
Superseded by Farmers' bulletin 1211, issued in 1921 with title: Home canning of fruits and vegetables.
Includes index.
Source: Gift of A.W. Bitting, presented in memory of Katherine Golden Bitting, Oct. 6, 1939.