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The Complete Book of Small-Batch Preserving: Over 300 Recipes to Use Year-Round Paperback – Mar 16 2007

3.8 out of 5 stars 26 customer reviews

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  • The Complete Book of Small-Batch Preserving: Over 300 Recipes to Use Year-Round
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  • Bernardin Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today
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Product Details

  • Paperback: 408 pages
  • Publisher: Firefly Books; Second edition, revised and expanded edition (March 16 2007)
  • Language: English
  • ISBN-10: 1554072565
  • ISBN-13: 978-1554072569
  • Product Dimensions: 17.1 x 2.5 x 24.8 cm
  • Shipping Weight: 726 g
  • Average Customer Review: 3.8 out of 5 stars 26 customer reviews
  • Amazon Bestsellers Rank: #58,434 in Books (See Top 100 in Books)
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Product Description

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

  1. 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.
     
  2. Drain peppers, reserving liquid. Remove hot jars from canner. Pack peppers into jars.
     
  3. 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.

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.

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Customer Reviews

Top Customer Reviews

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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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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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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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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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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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: 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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Format: Hardcover
I was disappointed to find that many recipes in this book are not for preserving at all -- one whole chapter was for items that must be stored in the refrigerator and used within a few weeks (some a lot less, such as 1 day! How is that preserving??). They might be good recipes, but that's not what I was looking for in purchasing the book. The recipes that really are for canning (or other means of preservation) look fine, but not much different than you find in other books. This would probably make more sense as a regular cookbook with a few chapters devoted to preserving. If you're looking for a lot of recipes for preserving, buy something else.
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