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dc.date.issued2018eng
dc.descriptionNew 1/85; Revised 6/18eng
dc.description8 pageseng
dc.descriptionincludes recommended processing times table and instructions for specific productseng
dc.description.abstractChoose the best ingredientseng
dc.description.abstractContainers, weights and covers for fermentingeng
dc.description.abstractGetting crisp pickleseng
dc.description.abstractCanning procedureeng
dc.description.abstractInstructions for specific productseng
dc.identifier.otherGH-1457-2018eng
dc.identifier.urihttps://hdl.handle.net/10355/67561
dc.languageEnglisheng
dc.publisherUniversity of Missouri Extensioneng
dc.relation.ispartofcommunityUniversity of Missouri--Columbia. Extensioneng
dc.relation.ispartofseriesGH - Human and Environmental Sciences (MU Extension) ; 1457 (2018)eng
dc.rightsOpenAccess.eng
dc.rights.licenseThis work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.
dc.rights.licenseProvided for historical documentation only. Check Missouri Extension and Agricultural Experiment Station sites for current information.eng
dc.titleHow to pickle (2018)eng
dc.title.alternativeHow to pickle : Quality for keepseng
dc.typeDocumenteng


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