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Index
Cover
Copyright
Contents
Introduction
Chapter 1: A Brief History of Preserving Foods
Chapter 2: Preserving Today
Chapter 3: The Harvest
Chapter 4: Canning (Jams, Jellies, and More)
Chapter 5: Freezing
Chapter 6: Drying and Dehydrating
Chapter 7: Pickling and Vinegars
Chapter 8: Curing and Smoking
Chapter 9: Additional Methods of Preserving
Chapter 10: When Preserved Foods Go Bad
Final Notes
Helpful Hints
Recipes
Resources
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