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

dc.creator	Oregon State College. Federal Cooperative Extension Service
dc.creator	Cowgill, Helen J.
dc.date.accessioned	2012-01-10T16:34:17Z
dc.date.available	2012-01-10T16:34:17Z
dc.date.issued	Unknown Date
dc.identifier.uri	http://hdl.handle.net/1957/26604
dc.description	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	en_US
dc.language.iso	en_US	en_US
dc.publisher	Corvallis, Or. : Federal Cooperative Extension Service, Oregon State College	en_US
dc.relation.ispartofseries	Club Series	en_US
dc.relation.ispartofseries	J-24	en_US
dc.relation.ispartofseries	4-H Club Canning Project	en_US
dc.subject	4-H clubs	en_US
dc.subject	Canning meats, fish and fowl	en_US
dc.subject	Jelly making	en_US
dc.subject	4-H canning project	en_US
dc.title	Canning of meat, fish, and fowl, and jelly making. Canning Club Project : Division IV	en_US
dc.type	Learning Object	en_US
dc.description.digitization	File scanned at 300 ppi (Monochrome) using ScandAll PRO 1.8.1 on a Fi-6670 in PDF format. CVista PdfCompressor 4.0 was used for pdf compression and textual OCR.	en_US
dc.description.peerreview	yes	en_US