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Canning of meat, fish, and fowl, and jelly making. Canning Club Project : Division IV

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Canning of meat, fish, and fowl, and jelly making. Canning Club Project : Division IV

Oregon State College. Federal Cooperative Extension Service; Cowgill, Helen J.
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Description: Canning of meat, fish, and fowl, and jelly making. Canning Club Project : Division IV.pdf
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URI: http://hdl.handle.net/1957/26604
Date: Unknown Date

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Reprinted October 1940. . Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Keyword: 4-H clubs
Canning meats, fish and fowl
Jelly making
4-H canning project

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