Canning, Freezing, Storing Garden Produce
United States. Department of Agriculture
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Table of contents
1. Front matter2. PART 4 Home Food Preservation3. The Whys of Food Preservation4. How to Minimize Quality Losses5. Economics of Home Food Preservation, or Is Do-It-Yourself Back to Stay?6. Beginner’s Guide to Home Canning7. A Primer on Home Freezing for the Beginner8. Pressure Canners, Vital for Low-Acid Foods9. Home Canning of Fruits and Vegetables10. Freezing Your Garden’s Harvest11. Jellies, Jams, Marmalades, Preserves12. Pickles, Relishes Add Zip and Zest13. Wine Making (with a note on vinegar)14. Home Drying of Fruits and Vegetables15. Storage of Home-Preserved Foods16. Storing Fresh Fruit and Vegetables17. Resurgence of Community Canneries18. Questions and Answers on Food Preservation19. Food Preservation Glossary20. Footnotes21. Transcriber’s Notes