Preserving foods

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dc.contributor.authorBarton, Jo Anneen
dc.date.accessioned2015-08-06T16:19:35Zen
dc.date.available2015-08-06T16:19:35Zen
dc.date.issued1991en
dc.description.abstractPresents canning and freezing techniques for common fruits and vegetables, including pickles.en
dc.description.notesRevised.en
dc.format.extent20 pagesen
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/55987en
dc.language.isoen_USen
dc.publisherVirginia Cooperative Extensionen
dc.relation.ispartofseriesPublication (Virginia Cooperative Extension) ; 348-027en
dc.rightsVirginia Cooperative Extension materials are available for public use, re-print, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.en
dc.subject.cabtFood preservationen
dc.subject.lcshFood -- Preservationen
dc.titlePreserving foodsen
dc.typeExtension publicationen
dc.type.dcmitypeTexten

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