Canning And Curing Meats, Extension Circular 131 (Revised)
Serial publication focused on agricultural research and resources available to state residents through the New Mexico College of Agriculture and Mechanic Arts
NMSU Cooperative Extension Service and Agricultural Experiment Station Publications, 1889-Present
Date
1937-03
Decade
1930s
Author
Strong, Veda A.
Weaver, Lloyd Whitaker
Subject (LCSH)
Meat--Preservation
Canning and preserving
Subject (NALT)
home food preservation
canning
meat
curing (food products)
Table of contents
Value of meat in the diet
Reasons for canning and curing meat
Slaughter only healthy animals
Meat spoilage
Canning and curing of meat compared
Canning meat
Equipment
Curing of meat
Miscellaneous
Extent
39 pages
Notes
Circular containing general information on the canning and curing of meat, including instructions for canning and curing specific types of meat, and instructions for rendering lard and soap making
Original publisher
New Mexico College of Agriculture and Mechanic Arts
Cooperative Extension Service
Place of publication
State College (N.M.)
Frequency
frequency varies
Digital publisher
New Mexico State University Library
Source
NMSU College of Agricultural, Consumer, and Environmental Sciences (ACES)