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

3.4 14
by Ellie Topp, Margaret Howard
 

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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. <

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

Charlottetown Guardian - Margaret Prouse
I've been confident trying new recipes developed by these two reliable authors, who have considerable experience and expertise in the field of preserving, and I haven't been disappointed.
Chicago Tribune - Renee Enna
[Review of 1st edition] Takes the pressure off cooks who don't have the time ... but still want to savor the season's bounty.
Good Times
The recipes in this book are 21st-century gourmet delights ... something for all menus.... You'll relish this book!
— Liz Grogan
Montreal Gazette
The book demystifies the canning process, explaining how to preserve safely and turning it into an efficient and enjoyable activity.
— Judy Creighton
Red Deer Advocate
[Review of 1st edition] These are flavors for grownups ... Best of all, there are good instructions on technique.
— Greg Neiman
Muskoka Today
376 pages of great food including nine recipes for strawberry jam and lots of tips. Wow!
— Lois Cooper
San Jose Mercury Review
Here are recipes that showcase modern tools, techniques and tastes.
— Sharon K. Ghag
Miami Herald
The recipes are easy and don't make so much that you're canning more than you can use.
— Linda Cicero
Forever Young
Topp and Howard demystify the canning process and clearly explain how to preserve fruits and vegetables.... Suggestions, tips and techniques...guarantee a perfect result.
Medicine Hat News
The book demystifies the canning process.
— Judy Creighton, CP
Vancouver Province
Inspiring recipes.
— Renee Blackstone
Milwaukee Journal Sentinel
Topp and Howard remind us that preserving can be done on a smaller scale, with a minimum of fuss... And their recipes are far from dated.... These two kitchen wizards prove that old-fashioned preserving can be haute cuisine.
Potomac News (Woodbridge VA)
The best thing this book does is wipe away many preconceptions about preserving.
— Tom Mentzer
The Hamilton Spectator
Demystifies the canning process, explaining how to preserve safely and turning it into an efficient and enjoyable activity.
— Judy Creighton
National Examiner
Authors Eleanor Topp and Margaret Howard dish out more than 300 delicious recipes for you to try.
The Daily Journal (IL)
The best thing this book does is wipe away many preconceptions about preserving.
— Tom Mentzer, Scripps Howard News Service
Edible Prairie Journal
The idea that we could whip up a batch of winter pear and apricot jam from dried apricots was uplifting... We've also long been fans of Margaret Howard's well-researched and no-nonsense cookbooks.
Tucson Citizen
Not your grandmother's collection of canning recipes. [These] will appeal to modern cooks.
— Larry Cox
Chicago Tribune
[Review of 1st edition] Takes the pressure off cooks who don't have the time
— Renée Enna
Richmond Times-Dispatch
[Review of 1st edition] Some recipes require as little as 10 minutes of processing time ... perfect for using ingredients when they are at peak season and lowest price.
Valparaiso Vidette Times
[Review of 1st edition] This is the book suggested for anyone seeking to crack the mysteries of first-time preserving.
The Telegraph (Macon GA)
Indispensable for the adventurous cook.
— Sharon K. Ghag (CanWest story)
The Modesto Bee
Indispensable for the adventurous cook.
— Sharon K. Ghag
San Jose Mercury Review - Sharon K. Ghag
[reviewed with Ball Complete Book of Home Preserving] The Complete Book of Small Batch Preserving contains 300 recipes for jams, jellies, pickles, savory and sweet sauces, salsas, fruit butters, conserves and curds, low sugar spreads, and flavored oils and vinegars, An even bigger source with 400 recipes and a section on pressure canning is Ball Complete Book of Home Preserving. The two are indispensable for the adventurous cook.
The Telegraph (Macon GA) - Sharon K. Ghag (CanWest story)
Indispensable for the adventurous cook.
Good Times - Liz Grogan
The recipes in this book are 21st-century gourmet delights ... something for all menus.... You'll relish this book!
Red Deer Advocate - Judy Creighton
Demystifies the canning process, explaining how to preserve safely and turning it into an efficient and enjoyable activity.
Muskoka Today - Lois Cooper
376 pages of great food including nine recipes for strawberry jam and lots of tips. Wow!
Miami Herald - Linda Cicero
The recipes are easy and don't make so much that you're canning more than you can use.
Vancouver Province - Renee Blackstone
Inspiring recipes.
The Daily Journal (IL) - Tom Mentzer
The best thing this book does is wipe away many preconceptions about preserving... "Small-Batch Preserving" doesn't require a lot of special tools and is perfect for the home cook.
IL) Home Cooking (Berne
If you're short on time and inclination, [this] is the guide for you ... [It] allows busy cooks to put up a few jars quickly and easily of whatever's fresh and abundant at the moment. The fast, fuss-free recipes include a variety of traditional jams, jellies and marmalades.
Tucson Citizen - Larry Cox
Not your grandmother's collection of canning recipes. [These] will appeal to modern cooks.
Chicago Tribune - Renée Enna
[Review of 1st edition] Takes the pressure off cooks who don't have the time ... but still want to savor the season's bounty.
Red Deer Advocate - Greg Neiman
[Review of 1st edition] These are flavors for grownups ... Best of all, there are good instructions on technique.
Victoria Times-Colonist - Helen Chesnut
This is food preservation at its easiest and most delectably varied. Whether it's fruit butters or curds, pickles or relishes, sauces or spreads, you'll find it all here.
Library Journal
★ 02/01/2014
For those who aren't stocking a huge larder, this book on making spreads, condiments, vinegars, and freezer preserves will save time and space. Recipes included. (LJ 1/90)

Product Details

ISBN-13:
9780594698319
Publisher:
Firefly Books, Limited
Publication date:
03/16/2007
Pages:
408
Sales rank:
97,817
Product dimensions:
6.70(w) x 9.70(h) x 1.00(d)

Related Subjects

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.

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The Complete Book of Small-Batch Preserving: Over 300 Recipes to Use Year-Round 3.4 out of 5 based on 0 ratings. 14 reviews.
Guest More than 1 year ago
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.
Anonymous More than 1 year ago
Just what I was looking foe...freezing tips too.
norsejenta More than 1 year ago
Wide variety of interesting recipes.
Anonymous More than 1 year ago
Great book / Very informative
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Anonymous More than 1 year ago
Very helpful
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jjfitzz More than 1 year ago
not what I was looking for