Part I: Getting Started.

Chapter 1: A Quick Overview of Everything You Need to Know about Canning and Preserving.

Chapter 2: Gathering Your Canning and Preserving Gear.

Chapter 3: On Your Mark, Get Set, Whoa! The Road to Safe Canning and Preserving.

Part II: Water-bath Canning.

Chapter 4: Come On In, the Water’s Fine! Water-bath Canning.

Chapter 5: Simply Fruit.

Chapter 6: Sweet Spreads: Jams, Jellies, Marmalades, and More.

Chapter 7: Condiments and Accompaniments: Chutneys, Relishes, and Sauces.

Chapter 8: Pickle Me Timbers!

Part III: Pressure Canning.

Chapter 9: Don’t Blow Your Top: Pressure Canning.

Chapter 10: Preserving the Harvest: Just Vegetables.

Chapter 11: Don’t Forget the Meats!

Chapter 12: Combining the Harvest: Soups, Sauces, and Beans.

Part IV: Freezing.

Chapter 13: Baby, It’s Cold Inside! Freezing Food.

Chapter 14: Meals and Snacks in a Snap: Freezing Prepared Foods.

Chapter 15: Freezing Fruits, Vegetables, and Herbs.

Part V: Drying and Storing.

Chapter 16: Dry, Light, and Nutritious: Drying Food.

Chapter 17: Snacking on the Run: Drying Fruit.

Chapter 18: Drying Vegetables for Snacks and Storage.

Chapter 19: Drying Herbs.

Chapter 20: Root Cellars and Alternative Storage Spaces.

Part VI: The Part of Tens.

Chapter 21: Ten (Or So) Troubleshooting Tips for Your Home-Canned Creations.

Chapter 22: Ten (Plus) Sources for Canning and Preserving Supplies and Equipment.

Appendix: Metric Conversion Guide.

Index.