United States. Department of Agriculture

Contents

The Whys of Food Preservation

How to Minimize Quality Losses

Economics of Home Food Preservation, or Is Do-It-Yourself Back to Stay?

Beginner's Guide to Home Canning

A Primer on Home Freezing for the Beginner

Pressure Canners, Vital for Low-Acid Foods

Home Canning of Fruits and Vegetables

Freezing Your Garden's Harvest

Jellies, Jams, Marmalades, Preserves

Pickles, Relishes Add Zip and Zest

Wine Making (with a note on vinegar)

Home Drying of Fruits and Vegetables

Storage of Home-Preserved Foods

Storing Fresh Fruit and Vegetables

Resurgence of Community Canneries

Questions and Answers on Food Preservation

Food Preservation Glossary

Footnotes

Transcriber's Notes

United States Department of Agriculture
Agriculture Information Bulletin 410

This is a reprint of Part 4 from the 1977 Yearbook of Agriculture, Gardening for Food and Fun. The Yearbook may be purchased at government bookstores or ordered from the Superintendent of Documents, U.S. Government Printing Office, Washington, D.C. 20402. Original page numbers from the entire book are used in this reprint.