The Complete Book of Small-Batch Preserving: Over 300 Recipes to Use Year-Round

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376 pages of great food including nine recipes for strawberry jam and lots of tips. Wow!--Lois Cooper "Muskoka Today" (6/14/2007 12:00:00 AM)

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Indispensable for the adventurous cook.--Sharon K. Ghag (CanWest story) "The Telegraph (Macon GA)" (8/13/2008 12:00:00 AM)

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The book demystifies the canning process, explaining how to preserve safely and turning it into an efficient and enjoyable activity.--Judy Creighton "Montreal Gazette" (5/23/2007 12:00:00 AM)

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Here are recipes that showcase modern tools, techniques and tastes.--Sharon K. Ghag "San Jose Mercury Review" (7/18/2007 12:00:00 AM)

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The recipes are easy and don't make so much that you're canning more than you can use.--Linda Cicero "Miami Herald" (6/7/2007 12:00:00 AM)

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The book demystifies the canning process.--Judy Creighton, CP "Medicine Hat News"

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Inspiring recipes.--Renee Blackstone "Vancouver Province" (7/8/2007 12:00:00 AM)

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Topp and Howard remind us that preserving can be done on a smaller scale, with a minimum of fuss... And their recipes are far from dated.... These two kitchen wizards prove that old-fashioned preserving can be haute cuisine.-- "Milwaukee Journal Sentinel" (8/5/2007 12:00:00 AM)

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Demystifies the canning process, explaining how to preserve safely and turning it into an efficient and enjoyable activity.--Judy Creighton "The Hamilton Spectator" (9/7/2007 12:00:00 AM)

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Authors Eleanor Topp and Margaret Howard dish out more than 300 delicious recipes for you to try.-- "National Examiner" (7/30/2007 12:00:00 AM)

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The goodies that come from The Complete Book of Small-Batch Preserving are well worth the investment. The best thing this book does is wipe away many preconceptions about preserving.--Tom Mentzer, Scripps Howard News Service "The Daily Journal (IL)" (6/14/2007 12:00:00 AM)

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Not your grandmother's collection of canning recipes. [These] will appeal to modern cooks.--Larry Cox "Tucson Citizen" (5/9/2007 12:00:00 AM)

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[Review of 1st edition] Many of the delicacies this book proposes are surprisingly sophisticated (Jalapeno Mint Jelly, Pink Peppercorn Vinegar) while others are more tongue-in-cheek: Hellfire Chutney and Mixed Japanese Pickle Sticks.-- "Publishers Weekly" (5/21/2001 12:00:00 AM)

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[Review of 1st edition] Some recipes require as little as 10 minutes of processing time ... perfect for using ingredients when they are at peak season and lowest price.-- "Richmond Times-Dispatch" (5/9/2001 12:00:00 AM)

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I've been confident trying new recipes developed by these two reliable authors, who have considerable experience and expertise in the field of preserving, and I haven't been disappointed.--Margaret Prouse "Charlottetown Guardian" (12/11/2013 12:00:00 AM)

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This is food preservation at its easiest and most delectably varied. Whether it's fruit butters or curds, pickles or relishes, sauces or spreads, you'll find it all here.--Helen Chesnut "Victoria Times-Colonist" (8/3/2013 12:00:00 AM)

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A major revision is the addition of a "Fresh From the Freezer" section which shows readers a quick and easy way to preserve a wide variety of foods.--Judy Creighton "Red Deer Advocate" (5/30/2007 12:00:00 AM)

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The best thing this book does is wipe away many preconceptions about preserving... "Small-Batch Preserving" doesn't require a lot of special tools and is perfect for the home cook.--Tom Mentzer "Potomac News (Woodbridge VA)" (6/27/2007 12:00:00 AM)

Table of Contents:
Introduction Sweet Spreads

Introduction

1. Jams for All Seasons
2. Jelly Made Easy
3. Marvelous Marmalades
4. Conserves, Butters and Curds
5. Light 'n' Low Sugar Spreads

Introduction

1. Pickle Perfection
2. Ravishing Relishes
3. Salsa Sensations
4. Choice Chutneys
5. Savory Sauces

Introduction

1. Flavored Oils and Specialty Vinegars
2. The Finishing Touch
3. Fresh From the Freezer
4. Let's Open the Lid and Use What's Inside

Index

Ellie Topp is a Professional Home Economist and a Certified Culinary Professional (CCP) by the International Association of Culinary Professionals. She holds a Bachelors degree in Home Economics from Northwestern University, a Masters degree in foods and nutrition from the University of Wisconsin and was a research associate in the Department of Food Research at the University of Illinois.

Margaret Howard is a Registered Dietitian and a Professional Home Economist. She holds a Bachelor Degree in Science, with a specialty in Home Economics from University of Western Ontario and interned in dietetics at Toronto General Hospital. Margaret has authored 15 cookbooks including several for people with diabetes published in cooperation with the Canadian Diabetes Association.

The easiest and safest methods for making delectable preserves in small batches -- all year long.

"Takes the pressure off cooks who don't have much time... but still want to savor the season's bounty."
-Chicago Tribune (Review of the prior edition)

The Complete Book of Small-Batch Preserving takes the guesswork out of home preserving. Both beginners and pros can make the most of fresh fruits and vegetables when these are readily available and inexpensive. Because these recipes require a minimum of time and fuss, home cooks will enjoy creating the preserves almost as much as everyone will enjoy tasting them.

Included are both traditional and new recipes. Detailed instructions provide the safest and latest processing methods. Some recipes are suitable for microwaves. A brand new chapter features freezer preserving as an alternative to the traditional methods. The more than 300 enticing recipes include:

• Jams, jellies and low-sugar spreads
• Conserves, butters and curds
• Pickles, relishes and chutneys
• Salsas, mustards and marinades
• Flavored oils
• Dessert sauces, syrups and liqueurs.

With delectable recipes and professional tips, The Complete Book of Small-Batch Preserving is the ideal guide for anyone who craves home-made preserves but doesn't want to spend all day in the kitchen.

Review Citations:

• Library Journal 02/01/2014 pg. 40 (EAN 9781554072569, Paperback) - *Starred Review

Contributor Bio:Topp, Ellie

Ellie Topp holds a Masters degree in Foods and Nutrition from the University of Wisconsin and was a research associate in the Department of Food Research at the University of Illinois. Ellie writes a monthly column, "Food Bits," and has authored eight cookbooks.

Margaret Howard is a Registered Dietitian, and holds a Bachelor Degree in Science with a specialty in Home Economics from the University of Western Ontario. Margaret has authored 15 cookbooks, and tests recipes and writes for magazines.