Worth its weight in gold,
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This review is from: Let's Preserve It: 579 recipes for preserving fruits and vegetables and making jams, jellies, chutneys, pickles and fruit butters and cheeses (Square Peg Cookery Classics) (Hardcover)
Beryl Wood has not only simple - and very extensive - recipes, she has SMALL QUANTITIES. So you don't have to make humungous amounts of something your family and friends simply might not like. AND you can use just the pound or two of fruit or veg you happen to have without breaking the bank (or your arms with over-full cauldrons!). So you can experiment with things you don't know. Every other preserving book I have seems to think you're providing for a family of 10 who eat pounds of jam per week.
I had an original hardback edition and a paperback one. The paperback went to my mother and got lost after she died. The hardback got lost in my latest move. I am so, so glad it's republished and am now buying an extra copy for my granddaughter.