For the self-sufficient farmer or the urban weekend gardener, the third edition of Stocking Up is an invaluable addition to any kitchen. With detailed illustrations and easy-to-follow directions, this encyclopedic resource makes "stocking up" easy.

Follow step-by-step instructions for:

* Freezing, canning, drying, and preserving fruits, vegetables, meats, fish, and poultry

* Harvesting nuts, seeds, sprouts, fruits, and vegetables

* Preparing pickles, relishes, jams, jellies, butters, cheeses, and breads.

With more than 300 recipes for preservable foods -- from old standards like casseroles, fruit leather, and ice cream to new favorites such as sun-dried tomatoes, herb vinegars, and salt- and sugar-free versions of basic fare, Stocking Up covers everything for the home cook. Hundreds of charts and illustrations simplify preserving chores and choices for everyone interested in stocking up on wholesome, natural foods.

Other cookbooks by this author

• Preserving Summer's Bounty: A Quick and Easy Guide to Freezing, Canning, Preserving and Drying What You Grow
• Preserving Summer's Bounty: A Quick and Easy Guide to Freezing, Canning, Preserving, and Drying What You Grow
• The Rodale Whole Foods Cookbook (Updated and Revised Edition): With More Than 1,000 Recipes for Choosing, Cooking, and Preserving Natural Ingredients
• Rodale's Garden-Fresh Cooking: Hundreds of Ways to Cook, Serve, and Store Your Favorite Fresh Vegetables and Fruits
• Stocking Up III: America's Classic Preserving Guide
• Stocking Up III: The All-New Edition of America's Classic Preserving Guide