I swear by my WI 'Preserves and Preserving' (Olive Odell. pub. Purnell & Sons Ltd. 2nd Ed.1979).

It has chapters on;

Jams, jellies, marmalades and curds,
Chutneys, relishes, sauces and vinegars,
Freezing and bottling
Pickling, drying, salting and crystallizing.

Pretty much everything and virtually idiot proof - it would have to be in my case and everybody loves my raspberry jam and spicey green tomato chutney (so if I can do it....)

I wouldn't be suprised if it is still in print or something similar. Marguerite Patten should also be good if her other books are anything to go by