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