Disappointed
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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.
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Comprehensive guide that should be on every kitchen shelf
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OK, well maybe not eseential for every kitchen shelf but if you make your own home preserves are practicing a downsizer or smallholder lifestyle, want to produce your own produce for small 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 and 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 and marmalades and introduce you things that you night not have tried before such as fruit cheeses and leathers or pickled fruits.
Buy it, use it.
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Essential reading for all serious cooks
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My mother used the 1947 edition, I use the 1968 edition and I buy it whenever I can for my friends and 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 and chutneys, and also about bottling or freezing your allotment surpluses.
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. A ýmust haveý for any serious cook.
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This wonderful, inexpensive little book is produced by the British Government, in consultation with the venerable Women's Institute ( WI ) movement and deals with safe and efficient ways of preserving and storing fresh fruits and vegetables. Mildly scientific and always authoritative in tone it deals at length with all of the principles behind converting fine food into jams, marmalades, chutneys, jellies, fruit butters, cheeses and curds, and the drying, freezing and bottling of fresh produce.
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Essential reading if you make marmalade.
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My Grandfather, Father, and I and now my niece all 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 and its indispensible.
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