In The Complete Book of Year-Round Small-Batch Preserving: Over 300 Delicious Recipes, Ellie Topp (Feasts for Families) and Margaret Howard (coauthor, All Fired Up!), both home economists, explain the canning process for jellies, jams, marmalades, conserves, relishes, salsas, chutneys, pickles, dessert sauces, fruit butter, vinegars, mincemeats and curds and then reel off uses for them. Many of the delicacies this book proposes are surprisingly sophisticated (Jalape¤o Mint Jelly, Pink Peppercorn Vinegar) while others are more tongue-in-cheek: Hellfire Chutney and Mixed Japanese Pickle Sticks.
Copyright 2001 Cahners Business Information, Inc.--This text refers to an out of print or unavailable edition of this title.
With the fall publishing season comes a torrent of new cookbooks to take advantage of the harvest season's bumper crops. Not everyone has a root cellar or capacious larder to store large numbers of bulky canning jars. Nevertheless, even the most confined cook finds it worthwhile to put up a few cans of summer's peak fruits and vegetables. Avoiding recipes that call for quantities on the scale of pecks and bushels, Ellie Topp and Margaret Howard offer The Complete Book of Year-Round Small-Batch Preserving. Their more than 300 different recipes yield three or four jars of jams, chutneys, conserves, and pickles. Recipes for the freezer, for candied fruit, and for low-sugar preserves round out this useful comprehensive guide sensitive to contemporary eating habits. Food fashions come and go, but interest in vegetarianism continues to attract people for a host of reasons nutritional, religious, and moral. Mark Knoblauch
Copyright © American Library Association. All rights reserved --This text refers to an out of print or unavailable edition of this title.
Got this book thinking I'd love to try a bunch of small batch recipes to try things before going crazy making huge batches. I found this book rather disappointing. Read morePublished 8 days ago by CJ
There are a couple of recipes in here that are yearly favourites, requested by friends and family. I usually double or quadruple them, because they ARE small batch, however most... Read morePublished 14 days ago by Teri Young
This is a great resource, especially for those starting out- small batches are more manageable. Great recipes for all canners.Published 9 months ago by SKT
good book for those wanting to make small (3-4 pint) recipes. A lot of variety without overwhelming volumes.Published 10 months ago by Nancy Weese
really enjoyed the book, easy recipes very tasty and a large choice
easy to find ingrédients and not too expensive to make
Some decent recipes, although nothing I'd rave about to friends. Will work my way through the book in any case.Published on April 2 2013 by Shopper
Several good recipes, but the format is old-fashioned, and given the array of recipes, I certainly wouldn't call it a "complete" book of canning. Read morePublished on Dec 29 2012 by Amanda