*1 Some Safety Measures in Canning Factories
*2 Swells and Springers (Superseded by Circular 6-L)
*3 Tomato Pulp (Superseded by Bulletin 21-L)
*4 Preliminary Bulletin on Canning
*5 The Examination of Evaporated Milk
*6 A cause of Dark Color in Canned Corn
*7 Specific Gravity and Solids in Tomato Pulp
(Superseded by Bulletin 21-L)
*8 Exhaust and Vacuum
*9 Processing and Process Devices
*10 Lye Peeling
11 Deterioration in Asparagus
12 Washing Fruits and Vegetables
13 Washing and Cleaning Cans
*14 Bacteriological Examination of Canned Foods
15 Suggestions for Canning Pork and Beans
16-L Heat Penetration in Processing Canned Foods
17-L Relation of Processing to the Acidity of Canned Foods
18-L Black Discoloration in Canned Corn
*19-L Vitamins in Canned Foods
20-L The Effect of Hard Water in Canning Vegetables