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I was born not long after the end of the Second World War, at a time when food was still rationed. My father grew vegetables and the surplus was bottled or pickled for use in the winter months. By the end of September the larder shelves would be groaning with colourful bottles and jars. I've done some bottling myself but most of our food is preserved in the freezer. This may be convenient, but I'm afraid it's not the most environmentally-friendly appliance and I was looking for a book which would revive some of the old ways and bring them into the twenty-first century.

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