Canning fruits and vegetables (1939)
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"Canning is one method of preserving food. All foods taste better fresh than canned and canning requires some time, labor and capital so one would not ordinarily can a food that he could use fresh or could keep by storing in its natural state or in a freezer locker. Preserving the surplus food makes it possible to have a more palatable and a more nearly adequate diet the year round without increasing the grocery bill."--First paragraph.
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Provided for historical documentation only. Check Missouri Extension and Agricultural Experiment Station websites for current information.