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

Overview

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 ...

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

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NOOK Book (eBook - Second edition, revised and expanded)
$9.99
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Overview

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.

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Editorial Reviews

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)
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!
Montreal Gazette - 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.
Potomac News (Woodbridge VA) - Tom Mentzer
The goodies that come from The Complete Book of Small-Batch Preserving are well worth the investment. The best thing this book does is wipe away many preconceptions about preserving.
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.
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Product Details

  • ISBN-13: 9781770854192
  • Publisher: Firefly Books, Limited
  • Publication date: 3/16/2007
  • Sold by: Barnes & Noble
  • Format: eBook
  • Edition description: Second edition, revised and expanded
  • Edition number: 2
  • Pages: 408
  • Sales rank: 153,798
  • Product dimensions: 6.75 (w) x 9.75 (h) x 1.00 (d)
  • File size: 2 MB

Meet the Author

by Ellie Topp and Margaret Howard
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Table of Contents

Introduction Sweet Spreads

Introduction

  1. Jams for All Seasons
  2. Jelly Made Easy
  3. Marvelous Marmalades
  4. Conserves, Butters and Curds
  5. Light 'n' Low Sugar Spreads
Condiments of Choice

Introduction

  1. Pickle Perfection
  2. Ravishing Relishes
  3. Salsa Sensations
  4. Choice Chutneys
  5. Savory Sauces
All Those Extras

Introduction

  1. Flavored Oils and Specialty Vinegars
  2. The Finishing
    Touch
  3. Fresh From the Freezer
  4. Let's Open the Lid and Use What's Inside

Index

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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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Customer Reviews

Average Rating 3.5
( 13 )
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Sort by: Showing all of 13 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.

    10 out of 10 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted September 14, 2012

    Filled with great ideas and recipes.

    Just what I was looking foe...freezing tips too.

    2 out of 2 people found this review helpful.

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  • Posted September 2, 2012

    Wide variety of interesting recipes.

    Wide variety of interesting recipes.

    1 out of 1 people found this review helpful.

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  • Posted September 26, 2011

    Did not care for

    not what I was looking for

    0 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted June 17, 2010

    great book

    Very helpful

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    Posted December 26, 2009

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    Posted March 18, 2010

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