Pickles and Preserves

Janet Arnett is the former campus manager of adult education at Ontario’s Georgian College. She is the author of Antiques and Collectibles: Starting Small, The Grange at Knock, and 673 Ways to Save Money.

These little books provide a quick, inexpensive introduction to the
mysteries of preserving fresh fruit and vegetables. The basic how-to
steps are covered, and a few recipes in each category are given to help
those new to preserving find an easy starting point.

Jams and Jellies has directions for 13 conventional jams, 4 freezer
jams, and a few marmalades and jellies. Pickles and Preserves covers
chutneys, relishes, and salting vegetables as well as 11 types of
pickles.

While the experienced cook will find little of interest here, anyone
facing a preserving kettle for the first time will appreciate the way in
which these booklets cut to the essentials and get on with the job while
the harvest is at its peak. Measurements are given in metric and the
emphasis is on small, manageable quantities. Safety is stressed (e.g.,
sterilizing jars, sealing jars airtight). The books’ clear type and a
no-nonsense design make the recipes easy to read and follow.