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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
 

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The Complete Book of Year-Round Small-Batch Preserving takes the mystery out of home preserving, letting you make the most of fresh fruits and vegetables as they become available throughout the year.

Ellie Topp and Margaret Howard guide you through the latest and safest methods for making delicious jams, jellies and marmalades with mouth-watering names like Peach

Overview

The Complete Book of Year-Round Small-Batch Preserving takes the mystery out of home preserving, letting you make the most of fresh fruits and vegetables as they become available throughout the year.

Ellie Topp and Margaret Howard guide you through the latest and safest methods for making delicious jams, jellies and marmalades with mouth-watering names like Peach Lavender Jam, Apple Cider Cinnamon Jelly and Mango Marmalade. Dream of that winter holiday in the tropics while making Island Papaya Pineapple Conserve with Rum!

But there's much more than just sweet spreads here. There is also a dazzling array of fruit butters, unusual pickles, piquant sauces, sassy salsas, choice chutneys, flavored oils and specialty vinegars. All will impress your family and guests at a fraction of the price of the commercial ones.

And now with this cornucopia of preserves at hand, take off some lids to make delights such as Coffee Cake with Cranberry Conserve, Apricot Papaya Smoothie or Jalepeno Quesadillas.

Editorial Reviews

Renee Enna
Takes the pressure off cooks who don't have the time ... but still want to savor the season's bounty. —Chicago Tribune
Greg Neiman
These are flavors for grownups ... Best of all, there are good instructions on technique.
Richmond Times-Dispatch
Perfect for using ingredients when they are at peak season and lowest price.
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.

Product Details

ISBN-13:
9781552095751
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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