Mine is the 1989 edition which covers jams, jellies, marmalades, fruit cheeses and butters, mincemeat, bottling, canning and pickling amongst other methods of preservation. The many recipes are excellent, but the outstanding thing about this book is the detailed instructions. Everything is explained - the different ways food can spoil and how preservation techniques foil this, which technique works best with different varieties of fruits and vegetables, how to choose the best produce for preserving rather than eating fresh, exact storage conditions, how to present preserves for competitions, and so on.
Don't expect sumptuous photographs a la Nigella or other modern gastro-porn. Home Preservation of Fruit and Vegetables contains only a very few black and white pencil sketches, demonstrating how to use an upturned kitchen stool as an improvised jelly strainer, for example. This is a practical how-to which has already stood the test of time. Although it is now sadly out of print you can often find used copies on eBay or Amazon marketplace, or if you're lucky in charity shops or second-hand bookshops.