Title: The complete book of home food preservation
First published: 1947
Description: Details processes and recipes for preserving produce [fruit, vegetables, meat, eggs, fish] using methods common in Britain around the early to mid part of the twentieth century. Many methods still used today. Very useful for preserving by methods other than freezing.
Subjects: food preservation, canning, bottling, drying, fruits, vegetables, meat, fish, eggs, jams, preserves