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

Ellie Topp , Margaret Howard
4.0 out of 5 stars  See all reviews (21 customer reviews)
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Book Description

March 16 2007

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.


Frequently Bought Together

The Complete Book of Small-Batch Preserving: Over 300 Recipes to Use Year-Round + Bernardin Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today + Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry
Price For All Three: CDN$ 49.44


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Product Details


Product Description

From Publishers Weekly

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.

From Booklist

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.

Inside This Book (Learn More)
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GRACE YOUR breakfast table with spreads few commercial jam-makers even think of. Read the first page
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Customer Reviews

Most helpful customer reviews
15 of 15 people found the following review helpful
Format:Paperback
I love this book! Forget buying bushels of fruits and vegetables and slaving away in the kitchen for hours producing dozens of jars of jam, pickles and chutneys. With the delicious, easy to follow recipes in this book you can make "just a few jars" in no time, perfect for my smaller household! The book contains regular strawberry jam recipes to exotic five pepper oils.
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28 of 29 people found the following review helpful
5.0 out of 5 stars great book for the casual preserver April 11 2009
Format:Paperback|Verified Purchase
Although I am not a hardcore canner, I heard the authors being interviewed on the CBC and was intrigued enough to buy the book. In the short time that I have had it, I have tried about a half dozen recipes and was amazed at how well they turned out. There are a wide variety of topics covered from sweet classic jams to relishes and savoury toppings and, as advertised, all recipes are designed to produce about two to four cups of product. If you are a serious canner who puts up a years supply of relish in the fall, this may not be exactly what you are looking for. But if you are just interested in buying a few fruit at the market and making up a couple of jars of jam or chutney, you will find this book to be ideal. If you have limited space and time, this is probably the only preserving book you will ever need.
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8 of 8 people found the following review helpful
5.0 out of 5 stars Fantastic Book! Dec 20 2011
By LeeBee
Format:Paperback
This book has everything you need to know about small batch preserving.
There's only two of us in the household so it works great for us.
Plus if I want to experiment, it won't cost me lots of money nor waste a lot of food if we don't like it.
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3 of 3 people found the following review helpful
5.0 out of 5 stars Excellent, but maybe not for a beginner March 10 2003
Format:Paperback
This is an outstanding source of recipes for people who want to experiment with preserving and making their own condiments. I disagree that it's not a true "preserving" cookbook, but I will say this: if you are looking for a book with 500+ "canning" recipes this may not be your book. Also, I would caution those without a lot of preserving (or canning, for that matter) experience; the recipes work, but the cook needs to be comfortable with processing, etc. becasue the authors don't provide a lot of detailled instruction on it. It's very intimidating to work with hot jam, glass, boiling water, etc. if you've never done it before. This book provides the user with a good overview on how to process, but nothing too detailed. Also, they don't stress enough that users shouldn't alter recipes. If a recipe calls, for example, for whole strawberries, and the user slices them in half, the user will end up with more liquid than what the amount of pectin specified in the recipe will gel. So, you end up with a really good ice cream topping instead of jam! Oh well, try again!
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2 of 2 people found the following review helpful
3.0 out of 5 stars okay. Sept. 2 2014
By Linda
Format:Paperback
This is just okay so far. If I make something that is great, I will re-post. I have been canning for several years, done everything from tomato chutney to picallili, hamburger relish etc. I used to have a cupboard filled with jars and jars with cute fabric bonnets. I got this book cause I had the original one years ago, cannot find it. Anyhow. I made the Basic Chunky tomato salsa and the basil pasta sauce. Not impressed with the salsa. far too much vinegar taste. Needs to be cooked longer. I had made only last week another salsa recipe that was fabulous from another source. That was the one you go, Aw, wow. I will attempt to make another one of their salsas with less vinegar. Now, the pasta sauce, wasn't bad, but again, needs to be cooked longer than 40 minutes. Wiil get back with another reviews soon.
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3 of 3 people found the following review helpful
3.0 out of 5 stars More recipes for water-bath canning please Oct. 17 2012
Format:Hardcover|Verified Purchase
I am pleased with Small Batch Preserving but wish there were more canning recipes, particularly water-bath canning. It seems to me that a lot of recipes are for freezing which I feel isn’t efficient for everyone (not spacewise for me, at least). Anyway, I didn’t really need another recipe book to tell me that I can freeze my recipes. Also, there are an abundance of jam recipes. How much jam does one need? So, overall nice book but just not quite what I hoped for; I do like that it is a hardback.
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1 of 1 people found the following review helpful
4.0 out of 5 stars Good, but could use a little work. Nov. 4 2002
By Beth
Format:Paperback
I have made several recipes from this book, and so far, all of them have turned out very nicely (the brandied cranberry conserve is excellent). I do agree with the above reviewer that many of the recipes in the book are meant to be kept in the refrigerator, and are not really "preserving". When I preserve something, it's so I can get it OUT of my fridge or freezer. I love the unusual combinations and the variety of recipes, though some of them could be written a bit more clearly. For example, one recipe says to use one orange, while another calls for one orange, peeled and seeded, and another call for an orange, unpeeled. So, is the orange in the first recipe meant to be used with the peel or not? I also wish that the recipes all made at least two jarfuls (so I can have one jar to eat and one to save or give away), and that the instructions for processing matched up with the amount made (the roasted vegetable pasta sauce makes 3 1/2 cups and has instructions for processing quart jars).
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Format:Paperback
If you are into canning and have a small household, this is the book for you. I do LOTS of canning of jams and jellies and was tired of having 7 to 10 jars of the same thing. Wonderful, different receipes - many using unusual ingredients (fresh pineapple jalapeno salsa or kiwi-cranberry conserve anyone?)- done in small batches that usually yield an average of 4 jars. Wonderfu,l tasty and most importantly, DIFFERENT! From a food safety standpoint, the receipes seem safe and she tells you when tyo can them or when to put them in the fridge of freezer. Some of the items can be tricky to get, but any good produce dealer or greengrocer that has a good distributor should be able to get you what you need! Yummy!!!
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