Home Canning Processes for Low-acid Foods

Developed on the Basis of Heat Penetration and Inoculated Packs

by Alfred Joaquim Stamm, Donald Ray Stokes, Edward William Toepfer, Francis Eugene Clark, Henry D. Barker, John Dominic Bowling, Knute Bjorka, L. P. Rockwood, O. G. Hankins, Thompson Elwyn Woodward, David Edward Brown, Earl Esco Berkley, Lester Marion Blank, Paul Edward Howe, Roy Ralph Graves, Thomas Roscoe Chamberlin, Ralph Johnston Hervey, Sarah Ernestine Keen Zimmerman · 1946