VI. JELLIES, JAMS, PRESERVES, MARMALADES, FRUIT JUICES AND SIRUPS

VII. MEAT

VIII. FISH

IX. EASY METHODS OF CANNING IN TIN

X. INTERMITTENT CANNING OR FRACTIONAL STERILIZATION

XI. WHY CANNED GOODS SPOIL

XI. I GETTING READY TO DRY

XIII. HOW TO DRY FRUITS

XIV. HOW TO DRY VEGETABLES

XV. EVERY STEP IN BRINING

XVI. CURING, SMOKING AND PRESERVING MEAT

XVII. PRESERVED OR "CANNED" EGGS

XVIII. HOME STORAGE OF VEGETABLES

XIX. HOW TO MARKET HOME CANNED PRODUCE