Preservation Jam Making, Jelly Making, Marmalade Making, Pickles, Chutneys & Sauces, Bottling Fruit, Finishing Preservation Work for Show
by Angell Press
Preservation is a skill that has been known for many centuries, and as knowledge and methods improved, we have been able to store a wider range of fruits for delayed use. This is the revised edition of the Guide to Preservation, and it should be an invaluable aid to all who preserve and even those who might be tempted to try! A handy book sure to appeal to anyone with an interest in food, this antique text makes for great addition to any culinary collection. The chapters of this book include: Jam Making; Jelly Making; Marmalade Making; Pickles, Chutneys & Sauces; Bottling Fruit; Finishing Preservation; and Work for Show. This text has been elected for modern republication due to its timeless educational value, and we are proud to republish it now complete with a new introduction on food preservation.