Contents
Part 4 Home Food Preservation [The Whys of Food Preservation] 298 [How to Minimize Quality Losses] 304 [Economics of Home Food Preservation, or Is Do-It-Yourself Back to Stay?] 310 [Beginner’s Guide to Home Canning] 313 [A Primer on Home Freezing for the Beginner] 320 [Pressure Canners, Vital for Low-Acid Foods] 323 [Home Canning of Fruits and Vegetables] 328 [Freezing Your Garden’s Harvest] 334 [Jellies, Jams, Marmalades, Preserves] 340 [Pickles, Relishes Add Zip and Zest] 345 [Wine Making (with a note on vinegar)] 350 [Home Drying of Fruits and Vegetables] 356 [Storage of Home-Preserved Foods] 361 [Storing Fresh Fruit and Vegetables] 365 [Resurgence of Community Canneries] 372 [Questions and Answers on Food Preservation] 378 [Food Preservation Glossary] 383
Issued in December 1977
PART 4 Home Food Preservation
