This vintage volume contains an exhaustive collection of recipes for utilising surplus fruit and vegetables, and includes instructions for making marmalades, jams, preserves, butter, jellies, and more. Written in plain language and packed full of handy tips and useful ideas, this book is recommended for those with an interest in economical cookery, and would make for a great addition to collections of allied literature. Contents include: “Saving Food and Money”, “General Directions for Canning”, “Equipment”, “Altitude”, “Canning Vegetables”, “Vegetable Combinations”, “Canning Fruits”, “Conserves, Jams, Marmalades, Preserves, and Sweetmeats”, “Fruit Butter”, “Jellies”, et cetera. Many vintage books such as this are becoming increasingly rare and expensive. We are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on preserving food.