In a busy area, Marilyn Kluger has turned out a truly complete book on all types of preserving--one that goes beyond Barbour's The Complete Food Preservation Book (1978). Her encyclopedic view and no-nonsense manner may come from her Indiana farm background; she includes not only the expected jams and pickles but a complete mn-down on vegetables (including dried beans and squash) and methods, including drying and freezing, relish and butter making (apple, pear, peach). Under pickles alone, we find methods for plain brine (dill pickles), fermented brine (sauerkraut), and even slake-lime pickles (green tomatoes and watermelon rind)--all followed by numerous recipes. Every aspect of boiling and pressure-cooking to sterilize and seal is explained, with the pitfalls well signaled (don't for instance, use the oven to sterilize). To follow along, you'll need some special equipment (boiler, steamer, at least a dozen proper jars) and the initiative to find or grow the quantities of produce which she describes as making the effort worthwhile. Her chapter introductions, redolent of childhood farm days, are invitation enough to get out the pectin and vinegar.