Table of Contents

Introduction

Chapter 1: How to Can Foods

Chapter 2: Troubleshooting Canning Problems

Chapter 3: Freezing Foods

Chapter 4: Smoking and Preserving Meat

Chapter 5: Preserving Food by Drying

Chapter 6: Juicing

Chapter 7: Other Preservation Methods

Appendix A: Fruit and Fruit Product Canning Recipes — Courtesy of the USDA

Appendix B: Canning Tomatoes and Tomato Products — Courtesy of the USDA

Appendix C: Canning Vegetables and Vegetable Products — Courtesy of the USDA

Appendix D: Canning Poultry, Red Meats, and Seafood — Courtesy of the USDA

Appendix E: Canning Fermented Foods and Pickled Vegetables — Courtesy of the USDA

Appendix F: Canning Jams and Jellies — Courtesy of the USDA

Appendix G: Recipes for Dried and Smoked Foods, Meats, and Cheese

Appendix H: Resources