This is a great little book.  My copy is British and so it has the amounts in metric.  Although it is small, this lovely book packs in lots of useful information about all types of preserving including the classics you would expect as well as quirky, unusual selections such as Hedgerow Jelly and Rosehip Syrup.  It helps if you understand the English countryside, since some of the plants the author talks about may not be known to North Americans.  I love the way she uses foraged foods such as crabapples and elderberries in her recipes, and also the thrifty use of food resources in such recipes as her Compost Heap Jelly (use stuff that would go in the compost such as lemon and orange rinds to make jelly).  The author has many years of experience in this field, and it shows in all the little tips and suggestions that come up in the book.  Also, it's a beautifully bound, pretty little book with lovely photographs; a pleasure to read and use.  Can't imagine why someone above gave it 2 stars...typo maybe?  I give it 5 stars!

The original edition of this book was written in 1977, and it has been updated several times since then.  I have both the original and the newer version. Although tastes have changed as to complexity of recipes and ingredients, this book remains a go-to reference and starting point for ideas as well as a collection of many adaptable recipes.  My fave recipe in it is the potato samosa filling.