Part 1. The Methods -- General guidelines -- Basic storage -- Clamping -- Freezing -- Drying -- Vacuum-packing -- Salting -- Bottling -- Pickles and chutneys -- Relishes, ketchups and sauces -- Jams and jellies -- Fruit butters and cheeses -- Fermenting -- Part 2. The Produce -- Apples -- Artichokes (Globe) -- Artichokes (Jerusalem) -- Asparagus -- Aubergines -- Beans - Broad -- Beans - French -- Beans - Runner -- Beetroot -- Blackberries -- Black Currants, Red and White Currants, Jostaberries and Chokeberries -- Broccoli and Calabrese -- Brussels Sprouts -- Cabbages -- Carrots -- Cauliflowers -- Celeriac -- Celery -- Chard -- Cherries -- Chicory -- Cucumbers -- Endive -- Fennel -- Figs -- Garlic -- Gooseberries -- Grapes -- Herbs -- Horseradish -- Kale -- Kohlrabi -- Leeks -- Lettuces -- Medlars -- Melons -- Mulberries -- Mushrooms -- Nuts -- Okra -- Onions -- Parsnips -- Peaches, Apricots and Necarines