| *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| *2 | Swells and Springers (Superseded by Circular 6-L) |
| *3 | Tomato Pulp (Superseded by Bulletin 21-L) |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| *7 | Specific Gravity and Solids in Tomato Pulp (Superseded by Bulletin 21-L) |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 |