| Introduction |
| Vegetables and Fruits |
| Choosing Vegetable and Fruit Varieties |
| Harvesting Vegetables and Fruits |
| harvesting vegetables |
| harvesting fruits |
| handling food after harvest |
| Freezing Vegetables and Fruits |
| containers to use for freezing |
| freezer organization |
| thawing vegetables and fruits |
| how and why to blanch vegetablesblanching in a microwave |
| blanching in a pressure canner |
| steps to follow for freezing vegetables |
| preparing vegetables for freezing |
| freezing grape leaves |
| freezing fruits |
| preparing fruits for freezing |
| what to do if the freezer stops running |
| freezing herbs |
| Canning Vegetables and Fruits |
| sterilizing food |
| choosing and preparing your vegetables and fruits |
| headspacecanners |
| closurestin cansraw packs and hot pack |
| schecking seal |
| slabeling |
| storing canned foods |
| spoiled food |
| canning fruits |
| step-by-step processing of fruits, tomatoes, and pickled vegetables |
| step-by-step processing of vegetables |
| Drying Vegetables and Fruits |
| why drying works |
| nutritional value |
| preparing food for drying |
| blanching |
| drying vegetables |
| sun-dried tomatoes |
| special techniques for drying peas, beans, and corndrying fruits |
| don''t microwave your food dry |
| temperature and ventilation |
| drying outdoors |
| drying indoors |
| oven drying |
| home dryers |
| electrical dryers |
| stovetop dryers |
| solar dryer |
| sour solar dryer |
| a low-cost indoor dryer |
| when your food is dry |
| storing |
| freeze-drying: good, but not at home |
| rehydrating |
| cooking dried vegetables and fruits |
| using dried foods |
| fruit purée |
| fruit and vegetable flour |
| fruit leatherherbs |
| Underground Storage |
| vegetables |
| fruits |
| good storage conditions |
| where to store your stash |
| storage containers |
| Pickles and Relishes |
| salt-free pickle |
| singredientsequipmentcanning pickled foods |
| step-by-step directions for canning in a boiling-water bath |
| storing pickles |
| brine curing |
| Euell Gibbons''s dill crock |
| if your pickles failsigns of spoilagesauerkraut |
| pickles |
| pickled vegetables |
| relishes |
| pickled fruits |
| chutneys |
| mustards |
| Jams, Jellies, and Fruit Butters |
| jams and jellies with honey |
| cooked-down and pectin jams and jellies |
| homemade pectin |
| extracting juice for jellies |
| jams and preserves from frozen fruitjelly tests |
| if your jellied fruits fail |
| uncooked jams and jellies |
| using artificial sweetener |
| using low-methoxyl pectin |
| filling and sealing containers |
| step-by-step directions for canning in a boiling-water bath |
| making fruit butters |
| fruit butters |
| jams |
| jellies |
| preserves |
| conservesmarmaladesJuicing Your Harvest |
| tomato and fruit juices |
| steam-juicing fruits |
| using juicers |
| apple cider |
| turning apple cider into vinegar |
| herb vinegars |
| pickling with homemade vinegar |
| juicesVegetable and Fruit Recipes |
| Dairy Foods |
| Storing Milk, Cream, and Eggs |
| freezing milk and cream |
| eggsold-fashioned storage methods |
| freezing eggs |
| Homemade Butter |
| separating the cream |
| chilling and ripening the cream |
| churningtaking off the butter |
| milkwashing and working the butter |
| butter in a blenderin a food processor |
| using an electric mixerusing a glass jar |
| if you have trouble |
| salting and storing butter |
| butters |
| Homemade Cheeses |
| equipmentingredientsstoring cheeses |
| cottage cheese |
| ricottacream cheese |
| plain, semihard cheese |
| cheddar cheese |
| Homemade Yogurt and Other Fermented Milk Products |
| yogurta thicker yogurt |
| using a yogurt maker |
| making yogurt in the ovenin a covered casserolein a thermos |
| what can go wrong |
| yogurt cream cheese |
| kefirpiima |
| Homemade Ice Creams |
| hand-crankedelectrically cranked |
| freezer ice creams |
| herbet and sorbet |
| how-to''sadding fruits and nuts |
| storingice creams |
| sherbets and ices (sorbets) |
| Dairy Recipes |
| Meats, Poultry, and Fish |
| Preparing Meats and Poultry for Storage |
| butchering your own meat |
| preparing wild meats |
| if you''re having your meat butcheredhead |
| cheese and other pressed meat |
| srendering lardsausagepoultry |
| Freezing Meats and Poultry |
| freezing in bulk |
| what wraps to use |
| freezing combination dishes |
| freezing soup stock |
| quick freezing |
| thawing and cooking frozen meat and poultry |
| Canning and Drying Meats and Poultry |
| canning equipment |
| canning jars and cans |
| step-by-step directions for canning |
| signs of spoilage |
| storagedirections for processing meats |
| drying meats |
| salt alert |
| Preparing and Storing Fish |
| cleaning and dressing fin fish |
| clams, oysters, mussels, and scallops |
| crabs, lobsters, and cray |
| fishshrimp |
| freezing fresh-caught fish |
| thawing and cooking frozen fish |
| extending the refrigerator life of fish |
| canningfish recipes |
| drying |
| Meat and Poultry Recipes |
| Nuts, Seeds, Grains, and Sprouts |
| Nuts and Seeds |
| harvesting tree nuts |
| hulling |
| drying |
| cracking |
| harvesting and curing peanuts |
| storing shelled nuts |
| sunflower seeds |
| pumpkin seeds |
| nut and seed butters |
| Grainsreally fresh flour |
| storing bread |
| freezing baked bread |
| thawing bread |
| making breads moister |
| freezing unbaked bread dough |
| storing store-bought grains |
| harvesting and storing your own grains |
| Sproutsthe how-to''sstoring and using sproutsdiastatic maltsprouts'' vital statisticsNut, Seed, Grain, and Sprout Recipes |
| Appendix |
| books, booklets, supplies |
| Index |
