Canning fruits and vegetables (1940)
"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 good that he could use fresh or could keep by storing in a cellar, a pit, or in a freezer locker. Preserving the surplus food makes it possible to have a more varied, a more palatable, and a more nearly adequate diet the year round without increasing the grocery bill."--First paragraph.
Provided for historical documentation only. Check Missouri Extension and Agricultural Experiment Station sites for current information.
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