Sameera77 Most of the book is about home canning, there is also a big chapter (with many subchapters with a variety of recipes) about pressure canning. As far as other methods of preservation are concerned, the book deals only with freezing and refrigeration. There is a subchapter about freezer jams (most are no-cook freeze spreads) with 11 recipes and 4 additional variations. The chapter about pickles includes refrigerator pickles (require e.g. refrigerating for at least 2 weeks before eating and need to be used within 3 months) with 5 recipes. There is no information about preservation by salting or any other method apart from those I've mentioned.