(Based on my copy, the 1984 revised printing,)
I first learned of the Time-Life Good Cook series when I stumbled across an article about the series Chief Consultant Richard Olney. Olney was an influential food writer and character that lived one of those lives many of us occasionally fantasize about: an American in Provence.
The book is divided into five technique sections followed by variety of recipes.
1) Freezing - including blanching and preparing meat for packaging
2) Canning - discussions of a variety of techniques
3) Jellies and jams - including marmalades, conserves, butters and fruit cheeses
4) Vinegar and Alcohol
5) Fat sealing, drying and brining - including brining olives, and preparing corned beef
There are clear step-by-step photos for most processes.
Ingredient measurements are in both our customary system (cups/tablespoons, etc.) and metric. To me this seems a bit unusual for an "older" American cookbook.
Instructions are given for "regular" mason jar canning and the (no longer recommended) paraffin seal and clamped glass lid jars (as seen in the picture on the cover). Pressure canning is also discussed.
Instructions for making pectin "stock" from apples are included.
Recipes that caught my eye include Sweet Potato jam and Pickled Walnuts.
Unusual recipes (that I am unlikely ever to try) include Pickled Pigs feet, Potted Rabbit, Gefilte fish and caviar. (Yes, caviar.)
Overall, the book is a very interesting addition to a canning/preserving collection.