Canning, Freezing, Storing Garden ProducePart 4 — FootnotesReading editionChapter navigation21 reading sectionsGo to chapterChoose a chapter…Front matterPART 4 Home Food PreservationThe Whys of Food PreservationHow to Minimize Quality LossesEconomics of Home Food Preservation, or Is Do-It-Yourself Back to Stay?Beginner’s Guide to Home CanningA Primer on Home Freezing for the BeginnerPressure Canners, Vital for Low-Acid FoodsHome Canning of Fruits and VegetablesFreezing Your Garden’s HarvestJellies, Jams, Marmalades, PreservesPickles, Relishes Add Zip and ZestWine Making (with a note on vinegar)Home Drying of Fruits and VegetablesStorage of Home-Preserved FoodsStoring Fresh Fruit and VegetablesResurgence of Community CanneriesQuestions and Answers on Food PreservationFood Preservation GlossaryFootnotesTranscriber’s NotesPrevious chapter ←Part 4 — Food Preservation GlossaryNext chapter →Part 4 — Transcriber’s NotesAll chapters and sections (21)Opening pagesFront matterParts4Part 4 · Other sectionsThe Whys of Food PreservationHow to Minimize Quality LossesEconomics of Home Food Preservation, or Is Do-It-Yourself Back to Stay?Beginner’s Guide to Home CanningA Primer on Home Freezing for the BeginnerPressure Canners, Vital for Low-Acid FoodsHome Canning of Fruits and VegetablesFreezing Your Garden’s HarvestJellies, Jams, Marmalades, PreservesPickles, Relishes Add Zip and ZestWine Making (with a note on vinegar)Home Drying of Fruits and VegetablesStorage of Home-Preserved FoodsStoring Fresh Fruit and VegetablesResurgence of Community CanneriesQuestions and Answers on Food PreservationFood Preservation GlossaryFootnotesTranscriber’s NotesU.S. GOVERNMENT PRINTING OFFICE: 1978 O-278-050◇← Food Preservation GlossaryTranscriber’s Notes →