This is the classic work on the best ways to can, freeze, pickle, dry, cure and preserve almost anything. First published in 1973, this updated 4th edition includes the latest canning procedures and processing times.

• Learn to preserve fruits, vegetables and many types of meats, safely and easily
• Covers canning, freezing, smoking, curing and drying foods
• Many new recipes, including delectable pickles, relishes, jams and preserves
• New material on freezing for the microwave, preserving and canning for the small family, canning convenience foods and dietary tips to minimize salt and sugar
• Comprehansive index
• Greene, 5 1/4"x8 1/4", 420 pp.