Necessity for Preserving Foods Principles of Canning General Equipment for Canning Open-Kettle Method Cold-Pack Method Procedure in the One-Period Cold-Pack Method Procedure in the Fractional-Sterilization Method Steam-Pressure Methods Canning with Tin Cans Oven Method Preparation for Canning Directions for Canning Vegetables Directions for Canning Fruits Sirups for Canning Fruits Canning Meat and Fish Storing and Serving Canned Foods Scoring Canned Foods Principles of Drying Drying Methods Directions for Drying Vegetables and Fruits Storing and Cooking Dried Foods