Complete is really the word here--the only things lacking in this detailed, informative guide are full-scale recipes. Use grandma's or your own. Carefully explaining the principles behind each method of food preservation, Barbour gives directions for canning homemade stew, drying bananas, or pickling peppers. Her first emphasis is safety--she recommends the boiling-water bath only for putting up fruits; for everything else the pressure-cooker method must be used. Often-neglected details are explained--such as the use of antioxidants, or sulphuration--and optimal temperatures for freezing, fermenting, and drying foods are discussed. Smoking fish turns out to be a relatively simple outdoor process and pickled walnuts may be just the thing for a novel Christmas present. Both experienced farm folk and city dwellers new to the art can benefit.