Home Canning Manual for Vegetables and Fruits, 1917
These classes are: (I) vegetable greens; (2) roots and tubers; (3) tomatoes and corn; (4) pumpkin and squash; (5) pod ... Greens should be trimmed, the old leaves and coarse stems removed, and the greens then blanched in steam from 1 5 toanbsp;...
| Title | : | Home Canning Manual for Vegetables and Fruits, 1917 |
| Author | : | National War Garden Commission |
| Publisher | : | - 1917 |
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