I. GETTING READY TO CAN
II. SOFT FRUITS AND BERRIES
III. HARD FRUITS
IV. VEGETABLES
V. SOUPS
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
XII. 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 EVERY STEP IN CANNING