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

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

by Ellie Topp, Margaret Howard
     
 

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"Takes the pressure off cooks who don't have the time... but still want to savor the season's bounty."
-- Chicago Tribune

Few people have time for large preserving marathons that can take all day or more. The recipes in this book allow you to put up a few jars quickly and easily of whatever is fresh and available, with a minimum of time and fuss.

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Overview

"Takes the pressure off cooks who don't have the time... but still want to savor the season's bounty."
-- Chicago Tribune

Few people have time for large preserving marathons that can take all day or more. The recipes in this book allow you to put up a few jars quickly and easily of whatever is fresh and available, with a minimum of time and fuss.

Inside The Complete Book of Year-Round Small-Batch Preserving are recipes for delicious jams, jellies and marmalades with mouth-watering names like Sour Cherry Gooseberry Jam, Cherry Orange Freezer Jam, Microwave Winter Pear Lemon Jelly, Blueberry Freezer Jam with Cointreau, Mango Marmalade Amaretto Jam and Raspberry and Blueberry Jam.

But there's much more than just sweet spreads here. You'll find wonderful butters (Cranberry Maple Butter), unusual pickles (fire-roasted Sweet Red Peppers),
piquant sauces (Asian Whiskey Sauce), sassy salsas (Peach Mint Salsa), and choice chutneys (Hellfire Chutney). There is also a dazzling array of curds, conserves, relishes, dips, pestos, specialty vinegars and oils and sweet low-sugar spreads. Recipes for microwave and freezer jams, and recipes kids will enjoy making round out this must-have addition to your cookbook shelf.

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Editorial Reviews

Valparaiso Vidette Times
This is the book suggested for anyone seeking to crack the mysteries of first-time preserving.
Chicago Tribune - Renée Enna
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
These are flavors for grownups ... Best of all, there are good instructions on technique.
Richmond Times-Dispatch
Some recipes require as little as 10 minutes of processing time ... perfect for using ingredients when they are at peak season and lowest price.
Greg Neiman
These are flavors for grownups ... Best of all, there are good instructions on technique.
Renee Enna
Takes the pressure off cooks who don't have the time ... but still want to savor the season's bounty. —Chicago Tribune

Product Details

ISBN-13:
9781552094891
Publisher:
Firefly Books, Limited
Publication date:
02/05/2005
Edition description:
Reprint
Pages:
368
Product dimensions:
7.00(w) x 10.00(h) x 1.00(d)

Read an Excerpt

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.

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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