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2. Canning, preserving and pickling
3. Home and farm food preservation
4. The manufacture of preserved foods and sweetmeats: a handbook of all the processes for the preservation of flesh, fruit, and vegetables, and for the preparation of dried fruit, dried vegetables, marmalades, fruit-syrups, and fermented beverages, and of all kinds of candies, candied fruit, sweetmeats, rocks, drops, drageÌes, pralines, etc.
5. Laboratory manual of fruit and vegetable products
6. Everywomans canning book: the A B C of safe home canning and preserving
7. Disinfection and the preservation of food: together with an account of the chemical substances used as antiseptics and preservatives
8. Canning and how to use canned foods
9. The canning of fruits and vegetables: based on the methods in use in California, with notes on the control of the microorganisms effecting spoilage
10. Canned foods in relation to health: (Milroy lectures 1923)
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