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Index
Cover
Titlepage
Copyright
Contents
Preface
Introduction
Part One: Storing and Preserving Fruits, Herbs, and Vegetables
1 Fruit, Vegetable, and Herb Harvesting and Preparation
2 Cellaring Food for Storage
3 Drying Fruits and Vegetables for Storage
4 Canning Fruits and Vegetables for Storage
5 Pickling and Fermentation
6 Freezing Fruits and Vegetables
Part Two: Preserving Meats and Poultry
7 Raising Animals with Food Preservation in Mind
8 Preserving Meat
9 Preserving Dairy Products and Eggs
State Resources
References
Glossary
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