| INTRODUCTION |
| Page 1 |
| CHOOSING INGREDIENTS |
| Page 4 |
| CANNING |
| Page 22 |
| DRYING |
| Page 78 |
| FREEZING |
| Page 115 |
| JAMS & JELLIES |
| Page 175 |
| PICKLES, RELISHES & CHUTNEYS |
| Page 237 |
| VINEGARS & SEASONINGS |
| Page 281 |
| COLD STORAGE |
| Page 302 |
| GIFTS OF PRESERVED FOOD |
| Page 317 |
| GLOSSARY OF TERMS |
| Page 328 |
| RESOURCES |
| Page 331 |
| TABLE OF EQUIVALENTS |
| Page 332 |
| CONVERTING U.S. RECIPE MEASUREMENTS TO METRIC |
| Page 334 |
| INDEX |
| Page 335 |
|