The canning of fruits and vegetables
Subtitle: based on the methods in use in California, with notes on the control of the microorganisms effecting spoilage
By: by Justo P. Zavalla, M. S.
Contributors: Katherine Golden Bitting Collection on Gastronomy (Library of Congress)
Edition: 1st ed., 1st thousand.
Publisher: John Wiley & sons, inc.; [etc., etc.]; John Wiley & Sons; [etc., etc.
Published: 1916
Place of publication: New York
Language: eng
Number of pages: 214
Subjects: Canning and preserving