Subject: Canning and preserving - Cornell University Library Digital Collections Search Results

Start Over Canning and preserving

1. Canning, preserving and jelly making

Creator:: Hill, Janet McKenzie, 1852-1933.
Collection:: Home Economics Archive: Research, Tradition and History
Location:: Albert R. Mann Library
Publisher:: Little, Brown, and Co.,
Publication Place:: Boston
Format:: Book

2. Canning, preserving and pickling

Creator:: Neil, Marion Harris.
Collection:: Home Economics Archive: Research, Tradition and History
Location:: Albert R. Mann Library
Publisher:: D. McKay,
Publication Place:: Philadelphia
Format:: Book

3. Home and farm food preservation

Creator:: Cruess, W. V. 1886-1968.
Collection:: Home Economics Archive: Research, Tradition and History
Location:: Albert R. Mann Library
Publisher:: Macmillan Co.,
Publication Place:: New York
Format:: Book

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.

Creator:: Hausner, A.
Collection:: Home Economics Archive: Research, Tradition and History
Location:: Albert R. Mann Library
Publisher:: Scott, Greenwood & co.,
Publication Place:: London
Format:: Book

5. Laboratory manual of fruit and vegetable products

Creator:: Cruess, W. V. 1886-1968.
Collection:: Home Economics Archive: Research, Tradition and History
Location:: Albert R. Mann Library
Publisher:: McGraw-Hill,
Publication Place:: New York
Format:: Book

6. Everywomans canning book: the A B C of safe home canning and preserving

Creator:: Hughes, Mary Catherine (Burke) (as Mrs.,) 1885-
Collection:: Home Economics Archive: Research, Tradition and History
Location:: Albert R. Mann Library
Publisher:: Whitcomb & Barrows,
Publication Place:: Boston, Mass.
Format:: Book

7. Disinfection and the preservation of food: together with an account of the chemical substances used as antiseptics and preservatives

Creator:: Rideal, Samuel, 1863-1929.
Collection:: Core Historical Literature of Agriculture
Publisher:: J. Wiley and Sons,
Publication Place:: New York :
Date:: 1903
Format:: Book

8. Canning and how to use canned foods

Creator:: Bitting, A. W. 1870-1946.
Collection:: Core Historical Literature of Agriculture
Publisher:: National Canners Association,
Publication Place:: Washington, D.C. :
Date:: 1916
Format:: Book

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

Creator:: Zavalla, Justo P.
Collection:: Core Historical Literature of Agriculture
Publisher:: John Wiley & Sons, Inc.,
Publication Place:: New York :
Date:: 1916
Format:: Book

10. Canned foods in relation to health: (Milroy lectures 1923)

Creator:: Savage, William G. 1872-1961.
Collection:: Core Historical Literature of Agriculture
Publisher:: The University Press,
Publication Place:: Cambridge [Eng.] :
Date:: 1923
Format:: Book

11. Commercial fruit and vegetable products: a textbook for student, investigator, and manufacturer

Creator:: Cruess, W. V. 1886-1968.
Collection:: Core Historical Literature of Agriculture
Publisher:: McGraw-Hill Book Company, Inc.,
Publication Place:: New York :
Date:: 1924
Format:: Book

12. The story of canned foods

Creator:: Collins, James H. b. 1873.
Collection:: Core Historical Literature of Agriculture
Publisher:: E. P. Dutton & Company,
Publication Place:: New York :
Date:: 1924
Format:: Book

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