With the newer and more efficient methods of saving vegetables and fruits by canning and by drying, the necessity for the use of pickles, preserves and jellies is to a large extent done away with. In other words, it is possible, where it may seem desirable to do so, to keep the products of which these things are made in more nearly their natural form. But no cellar or storeroom of food saved for winter is complete without a goodly proportion of pickles, preserves and jellies. They add very greatly to the variety and the zest of the winter diet, and should be provided for in planning the summer's campaign for food saving, just as much so as vegetables and fruit for canning and drying.