The Complete Book of Small-Batch Preserving: Over 300 Recipes to Use Year-Round Paperback – Mar 16 2007
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Excerpt. © Reprinted by permission. All rights reserved.
Sample recipe from Chapter 6: Pickle Perfection
Multi-Colored Ginger Pickled Peppers
Allow these pickles to sit for several weeks for the full flavor to develop. Serve them with cold cuts or roasted meats and salads.
- 1 sweet green pepper, sliced lengthwise
1 sweet red pepper, sliced lengthwise
1 sweet yellow pepper, sliced lengthwise
2 jalapeno peppers, seeded and thinly sliced
1 2-inch (5 cm) piece gingerroot, peeled and thinly sliced
1 1/2 cups (375 mL) rice vinegar
1/2 cup (125 mL) water
2 tbsp (25 mL) granulated sugar
1 tsp (5 mL) pickling salt
- Place peppers and gingerroot in a shallow bowl. Combine vinegar, water, sugar and salt; stir well to dissolve. Pour over peppers. Cover and refrigerate overnight.
- Drain peppers, reserving liquid. Remove hot jars from canner. Pack peppers into jars.
- Bring drained liquid to a boil over high heat. Pour over peppers to within 1/2 inch (1 cm) of rim (head space). Process 15 minutes for half-pint (250 mL) jars and 20 minutes for pint (500 mL) jars as directed on page 133 (Longer Time Processing Procedure*).
Makes 3 half-pint (250 mL) jars.
* In addition to an overview of the purpose, procedures and equipment needed for canning in the main Introduction, the book also includes detailed, illustrated and simple directions, complete with a convenient timing schedule, for processing as part of the Introduction to each of the two main sections: Sweet Spreads and Condiments of Choice.--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.
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Top Customer Reviews
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.
Most recent customer reviews
I purchased this book for a good friend for her 40th Birthday....which is TODAY! She opened the book as she was excited and when she went to find the one recipe she really wanted... Read morePublished 4 months ago by Amazon Customer
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 12 months 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 12 months 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 21 months ago by SKT
good book for those wanting to make small (3-4 pint) recipes. A lot of variety without overwhelming volumes.Published 22 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