HOME Canning of FRUITS VEGETABLE and MEATS

Name: HOME Canning of FRUITS VEGETABLE and MEATS
Author: Dorothy Shank, fl. 1942

written by Dorothy Shank, fl. 1942, Mabel Stienbarger, fl. 1931 and Louise Stanley, 1883-1954, in Records of the Food and Consumer Service (RG462). Food and Nutrition Service Child Nutrition Division (RG462.2). Records Relating to the School Lunch Program, 1940-1973, of United States. National Archives and Records Administration. Federal Records (Box 3, Folder Unspecified, Recipe) (District of Columbia: United States. Government Printing Office, 1942, originally published 1936), 48 page(s)

This is a sample. For full access:

Please choose from the following options to gain full access to this content

Log in via your academic institution

Abstract / Summary: Canning is a desirable and economical method of preserving many foods so that their use can be distributed over seasons and to places where they are not available fresh.
Field of Interest: Food Studies Online
Author: Dorothy Shank, fl. 1942, Mabel Stienbarger, fl. 1931, Louise Stanley, 1883-1954
Content Type: Government/institutional document
Duration: 0 sec
Format: Text
Original Publication Date: 1936
Page Count: 48
Publication Year: 1942
Publisher: United States. Government Printing Office
Place Published / Released: District of Columbia
Subject: Food Studies Online, American History, Social Sciences, History, American Studies, Food History, Depression & World War II (1929-1945), Cooking, Food preservation, Canning foods, Historia de la Alimentación, História da Alimentação, Depressão e Segudna Guerra Mundial (1929-1945), Gran Depresión y Segunda Guerra Mundial (1929-1945), Depression & World War II (1929–1945)
Keywords and Translated Subjects: Historia de la Alimentación, História da Alimentação, Depressão e Segudna Guerra Mundial (1929-1945), Gran Depresión y Segunda Guerra Mundial (1929-1945)