Canning fruits and vegetables (1939)
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 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.
Rights
OpenAccess.
Provided for historical documentation only. Check Missouri Extension and Agricultural Experiment Station websites for current information.