The A.B.C. of canning
Subtitle: preserving, drying, smoking and pickling of foods ...
By: edited by Ruth Berolzheimer.
Contributors: Berolzheimer, Ruth.; Culinary Arts Institute.
Publisher: Published for the Culinary Arts Institute [by] Consolidated Book Publishers
Published: 1942
Place of publication: Chicago, Ill
Language: eng
Number of pages: 64
Subjects: Canning and preserving
Notes: Previously published and copyrighted as "Victory Canning".

Includes index.