A Complete course in canning
Subtitle: being a thorough exposition of the best, practical methods of hermetically sealing canned foods, and preserving fruits and vegetables
Edition: 4th ed. / completely rev.
Publisher: From the Press of the Canning Trade
Published: 1919
Place of publication: Baltimore, Md
Language: eng
Number of pages: 272
Subjects: Food Preservation; Canning and preserving
Notes: "Originally republished from the serial articles appearing in 'The Canning Trade', the Canned Food Authority"

"Revised up to date"

Includes index.