CONTENTS
Introduction
Chapter 1: Choosing Ingredients
Chapter 2: Canning
Chapter 3: Drying
Chapter 4: Freezing
Chapter 5: Jams & Jellies
Chapter 6: Pickles, Relishes & Chutneys
Chapter 7: Vinegars & Seasonings
Chapter 8: Cold Storage
Chapter 9: Gifts of Preserved Food
Appendix A: Glossary of Terms
Appendix B: Resources
Appendix C: Table of Equivalents
Appendix D: Converting U.S. Recipe Measurements to Metric
Index