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Index
Cover Page
Title Page
Copyright Page
Contents
Acknowledgments to the First Edition
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
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