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

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Overview

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

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More About This Book

Overview

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

Editorial Reviews

Chicago Tribune
[Review of 1st edition] Takes the pressure off cooks who don't have the time
— Renée Enna
Edible Prairie Journal
We've ... long been fans of Margaret Howard's well-researched and no-nonsense cookbooks.
More Reviews (19) Fewer Reviews
Forever Young
Topp and Howard demystify the canning process.... Suggestions, tips and techniques...guarantee a perfect result.
Good Times
The recipes in this book are 21st-century gourmet delights ... something for all menus.... You'll relish this book!
— Liz Grogan
Medicine Hat News
The book demystifies the canning process.
— Judy Creighton, CP
Miami Herald
The recipes are easy and don't make so much that you're canning more than you can use.
— Linda Cicero
Milwaukee Journal Sentinel
These two kitchen wizards prove that old-fashioned preserving can be haute cuisine.
Montreal Gazette
The book demystifies the canning process, explaining how to preserve safely and turning it into an efficient and enjoyable activity.
— Judy Creighton
Muskoka Today
376 pages of great food including nine recipes for strawberry jam and lots of tips. Wow!
— Lois Cooper
National Examiner
Authors Eleanor Topp and Margaret Howard dish out more than 300 delicious recipes for you to try.
Potomac News (Woodbridge VA)
The best thing this book does is wipe away many preconceptions about preserving.
— Tom Mentzer
Red Deer Advocate
[Review of 1st edition] These are flavors for grownups ... Best of all, there are good instructions on technique.
— Greg Neiman
Richmond Times-Dispatch
[Review of 1st edition] Perfect for using ingredients when they are at peak season.
San Jose Mercury Review
Here are recipes that showcase modern tools, techniques and tastes.
— Sharon K. Ghag
The Daily Journal (IL)
The best thing this book does is wipe away many preconceptions about preserving.
— Tom Mentzer, Scripps Howard News Service
The Hamilton Spectator
Demystifies the canning process, explaining how to preserve safely and turning it into an efficient and enjoyable activity.
— Judy Creighton
The Modesto Bee
Indispensable for the adventurous cook.
— Sharon K. Ghag
The Telegraph (Macon GA)
Indispensable for the adventurous cook.
— Sharon K. Ghag (CanWest story)
Tucson Citizen
Not your grandmother's collection of canning recipes. [These] will appeal to modern cooks.
— Larry Cox
Valparaiso Vidette Times
[Review of 1st edition] This is the book suggested for anyone seeking to crack the mysteries of first-time preserving.
Vancouver Province
Inspiring recipes.
— Renee Blackstone

Product Details

  • ISBN-13: 9781554072569
  • Publisher: Firefly Books, Limited
  • Publication date: 3/16/2007
  • Edition description: Second edition, revised and expanded
  • Edition number: 2
  • Pages: 408
  • Sales rank: 140,915
  • Product dimensions: 6.75 (w) x 9.75 (h) x 1.00 (d)

Meet the Author

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 . Ellie writes a monthly column, 'Food Bits', for a local newspaper and has authored eight cookbooks. With support from Canola Information Service and in collaboration with Health Canada, Ellie developed a safe method for making flavored oils, the results of which were included in The Complete Book of Small-Batch Preserving (Firefly 2001, 2007) and published in Food Research International (Topp, E.B., F.J. Cook, G.C. Topp. "Heating oils with fresh vegetable inclusions: modelling and measurement of heating pattern." Vol.36 [2003] 831-842).

Ellie is an active member of the Ontario and Ottawa Home Economics Associations, the International Association of Culinary Professionals and Cuisine Canada.

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. Testing recipes and writing for consumers in magazines and cookbooks is an ongoing professional activity. As a former Consumer Services Manager for Thomas J. Lipton, Inc responsible for the Test Kitchen and Customer Relations, Margaret brings a background knowledge of consumers needs into her writing. As a media spokesperson, Margaret has given numerous TV, radio and press interviews in both Canada and the U.S.

Margaret's professional associations include: Dietitians of Canada, Ontario Dietetic Association, Cuisine Canada, Ontario Home Economics Association and Home Economists in Business.

Table of Contents


Introduction     9
Sweet Spreads
Introduction     20
Jams for All Seasons     25
Jelly Made Easy     58
Marvelous Marmalades     74
Conserves, Butters and Curds     92
Light 'n' Low Sugar Spreads     113
Condiments of Choice
Introduction     126
Pickle Perfection     129
Ravishing Relishes     160
Salsa Sensations     179
Choice Chutneys     202
Savory Sauces     220
All Those Extras
Introduction     244
Flavored Oils and Specialty Vinegars     245
The Finishing Touch     264
Fresh From the Freezer     295
Let's Open the Lid and Use What's Inside     332
Index     371

Preface


Excerpted from the Introduction

Multi-hued peppers, juicy peaches and nectarines, glowing red and purple grapes -- all these delicious fruits beckon to us at the farmer's market or produce counter. We load our shopping baskets with this bounty from all over the world. And then what? We certainly enjoy eating the fresh produce. But deep within most of us lurks a desire to preserve these flavors for future enjoyment.

Many of us remember our grandmothers spending long hours in the summer preserving the produce from their large gardens. While few of us have a desire to return to the era of preserving large quantities of food for the cold months, we are developing a taste for new flavors and want to use them to enhance an otherwise simple meal. A flavorful bit of chutney, a rich salsa, a crisp pickle, a special sauce, or a flavored oil or vinegar adds interest to a meal while fitting a healthy lifestyle. Jams, conserves, marmalades and jellies can be spread on toast, English muffins or tea biscuits with no added butter necessary.

Throughout this book we offer recipes for smaller rather than larger finished amounts. A small yield gives more opportunity to make several different preserves. It also reduces the risk of scorching that is always a danger when cooking larger batches. And it makes large storage areas unnecessary. Most recipes can be made year round and, most important, at your convenience.

Preserving food is great fun and not at all difficult. When you decide to preserve food, there are two important things you must do. The first is to destroy all micro-organisms such as bacteria, molds and yeasts naturally present in food to prevent them from spoiling the preserved product. Having done this, the second thing is to make sure your preserving containers are sealed in such a way that other organisms cannot enter, otherwise they will cause your carefully prepared food to spoil.

Micro-organisms and enzymes naturally present in foods cause many changes to occur. Not all of these changes are bad. Many micro-organisms -- bacteria, molds and yeasts -- are intentionally used to create new forms of foods. For instance, bacteria added to milk produce creamy yogurt. Enzymes turn milk into curds, and molds introduced into the curds create wonderful cheeses. Winemakers know the result of yeasts growing in grape juice. However, not all organisms cause changes that are desirable. They can cause food to spoil.

Today's methods of preserving are much easier, thanks to innovations from jar manufacturers. The two-piece closures, are much more foolproof than were the glass-topped sealer jars used in bygone days. And modern jars come in a variety of convenient sizes that let us preserve small amounts quickly without overwhelming our storage areas. The small batches featured in our book let you make a small amount of a tasty preserve in very short order.

We now have access to a wide variety of fruits and vegetables -- some of which were unknown to North America until recently. Many of these fruits and vegetables, such as mangoes, papayas, fresh figs and even strawberries and a variety of peppers are now available year round. Almost all of our recipes can be made throughout the year with this greater availability. However, a few foods are only available for short times of the year. Seville oranges are a good example. They are usually in stores only in January and February. Other fruits and vegetables, although available throughout the year, may be of better quality at certain times. We believe the quality of our own locally grown produce is superior since it arrives fresh in our kitchens without extended storage. At other times, good imported produce is available -- just remember, you may be paying more. Preserve when the quality is finest and price is lowest.

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Sort by: Showing all of 10 Customer Reviews

  • Anonymous

    Posted August 19, 2007

    This is a must for canners

    This is by far the best canning recipe book I've ever used or found. I am addicted. I've made the Sun Relish, Pear Peach Jam with Lime, Peach jam with cointreau, Minted Raspberry Plum Jam, and Peach Oven Relish and that was all in one weekend. Picked a ton of peaches hence all the peach recipes. My husband doesn't usually care for peaches and he is in love with the spicy sun relish. The taste of these recipes are outstanding.

    7 out of 7 people found this review helpful.

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  • Posted September 26, 2011

    Did not care for

    not what I was looking for

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  • Anonymous

    Posted June 17, 2010

    great book

    Very helpful

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