CONTENTS

[I.][GETTING READY TO CAN]
[II.][SOFT FRUITS AND BERRIES]
[III.][HARD FRUITS]
[IV.][VEGETABLES]
[V.][SOUPS]
[VI.][JELLIES, JAMS, PRESERVES, MARMALADES, FRUIT JUICES AND SIRUPS]
[VII.][MEAT]
[VIII.][FISH]
[IX.][EASY METHODS OF CANNING IN TIN]
[X.][INTERMITTENT CANNING OR FRACTIONAL STERILIZATION]
[XI.][WHY CANNED GOODS SPOIL]
[XII.][GETTING READY TO DRY]
[XIII.][HOW TO DRY FRUITS]
[XIV.][HOW TO DRY VEGETABLES]
[XV.][EVERY STEP IN BRINING]
[XVI.][CURING, SMOKING AND PRESERVING MEAT]
[XVII.][PRESERVED OR "CANNED" EGGS]
[XVIII.][HOME STORAGE OF VEGETABLES]
[XIX.][HOW TO MARKET HOME CANNED PRODUCE]