<B>The most comprehensive, up-to-date guide to harvesting, storing, preparing, and preserving foods of all kinds.</B> <P> For the self-sufficient farmer or the urban weekend gardener, the third edition of <I>Stocking Up</I> is an invaluable addition to any kitchen. With detailed illustrations and easy-to-follow directions, this encyclopedic resource makes "stocking up" easy. <P> <B>Follow step-by-step instructions for: <P> * Freezing, canning, drying, and preserving fruits, vegetables, meats, fish, and poultry<P> * Harvesting nuts, seeds, sprouts, fruits, and vegetables<P> * Preparing pickles, relishes, jams, jellies, butters, cheeses, and breads.</B> <P> 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, <I>Stocking Up</I> 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.