Canning fruits and vegetables (1940)

dc.contributor.author	Carl, Flora L.	eng
dc.date.issued	1940	eng
dc.description	"July, 1940"	eng
dc.description.abstract	"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.	eng
dc.description.statementofresponsibility	Flora L. Carl	eng
dc.identifier.other	EC-421-1940	eng
dc.identifier.uri	https://hdl.handle.net/10355/71883
dc.language	English	eng
dc.publisher	University of Missouri. Extension Division	eng
dc.relation.ispartofcommunity	University of Missouri--Columbia. Extension	eng
dc.relation.ispartofseries	Circular (University of Missouri. Extension) ; no. 421	eng
dc.rights	OpenAccess.	eng
dc.rights.license	Provided for historical documentation only. Check Missouri Extension and Agricultural Experiment Station websites for current information.	eng
dc.title	Canning fruits and vegetables (1940)	eng
dc.type	Document	eng