Canning guide for meat, fish, poultry, fruits, vegetables, jams, jellies, pickles
By: [compiled by Dept. of R.A.N.D., Regional Development Division]
Publisher: Regional Development Division
Published: 19uu
Place of publication: St. John's, Nfld
Language: eng
Number of pages: 60
Subjects: Canning and preserving; Cooking; Conservation et mise en conserves
Notes: Cover title.