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Methods of canning fruits and vegetables by hot air and steam,
and berries by the compounding of syrups and the crystallizing and candying of fruits, etc., etc.



Main Author: Blits, H. I.
Language(s): English
Published: Pittsburgh, c1890.
Edition: New ed.
Subjects: Canning and preserving.
Physical Description: vi, 506 p. 18 cm.
Locate a Print Version: Find in a library


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