Introduction.Part I: Getting Started.Chapter 1: Everything You've Wanted to Know about Canning and Preserving, but Didn't Know Who to Ask.Chapter 2: Walk the Walk, Talk the Talk: The Language and Gear of Canning and Preserving.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: Combining the Harvest: Soups, Sauces, and Beans.Part IV: Freezing.Chapter 12: Baby, It's Cold Inside!: Freezing Food.Chapter 13: Meals and Snacks in a Snap: Freezing Prepared Foods.Chapter 14: Savoring the Days of Summer: Freezing Fruits and Vegetables.Part V: Drying.Chapter 15: Dry, Light, and Nutritious: Drying Food.Chapter 16: Snacking on the Run: Drying Fruit.Part VI: The Part of Tens.Chapter 17: Ten (Or So) Troubleshooting Tips for Your Home-Canned Creations.Chapter 18: Ten (Or So) Sources for Canning and Preserving Supplies and Equipment.Appendix: Metric Conversion Guide.Index.
Karen Ward is a member of the International Association of Culinary Professionals, a home economist, and an instructor in the art of canning.