Customer Reviews
Disappointed - By: B. Jackson, 30 Jul 2008 
As this book was written so long ago, I expected it to include a section on the preservation of vegetables using the water bath method. As this was one of my reasons for buying this particular publication, I was very disappointed that such a section was not included; it just concentrates on freezing vegetables. However, for everything else, it is an excellent book, with a good selection of recipes.
Comprehensive guide that should be on every kitchen shelf - By: J. Brand, 03 Sep 2007 
OK, well maybe not eseential for every kitchen shelf but if you make your own home preserves are practicing a downsizer or smalllholder lifestyle, want to produce your own produce for smalll scale resale or simply want to know what goes into or what should go into preserves then buy this.
The production of the book is to be honest poor. It looks like something that someone has produced in their spare bedroom to sell to the local village fete but that is more than offset by the value of what it says. Comprehensive on every almost every aspect of preserves & yet still practical enough to use as a recipe book. This will tell you exactly what you need to know to make the preserves you expect such as jams & marmalades & introduce you things that you night not have tried before such as fruit cheeses & leathers or pickled fruits.
Buy it, use it.
Essential reading for all serious cooks - By: PKL, 19 Sep 2006 My mother used the 1947 edition, I use the 1968 edition & I buy it whenever I can for my friends & relatives. It has not caught up with the dubious joys of the Microwave, but otherwise it contains everything you need to know about making marmalade, jams, fruit cheeses & chutneys, & also about bottling or freezing your alllotment surpluses.
. A �must have� for any serious cook. - By: phillipdemeter@cs.com, 18 Jul 2001 This wonderful, inexpensive little book is produced by the British Government, in consultation with the venerable Women's Institute ( WI ) movement & deals with safe & efficient ways of preserving & storing fresh fruits & vegetables. Mildly scientific & always authoritative in tone it deals at length with alll of the principles behind converting fine food into jams, marmalades, chutneys, jellies, fruit butters, cheeses & curds, & the drying, freezing & bottling of fresh produce.
Essential reading if you make marmalade. - By: david.cockburn@btinternet.com, 22 Nov 1999 My Grandfather, Father, & I & now my niece alll depend on this, slightly laughable, book to make Marmalade, Jam, Chutney etc. I can see no reason why it should be any business of the government to produce a book like this, but they have & its indispensible.
