The Complete Book of Small-Batch Preserving - 2nd Edition by Ellie Topp & Margaret Howard (Paperback)
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<p/><br></br><p><b> About the Book </b></p></br></br>Canning and preserves don't have to be all day marathons - this book explains how to do up a few jars with little time and fuss. Detailed instructions, some microwave suitable, and this edition now includes freezer preserves and over 300 recipes.<p/><br></br><p><b> Book Synopsis </b></p></br></br><p> <b>The easiest and safest methods for making delectable preserves in small batches -- all year long.</b> </p><p> <i>"Takes the pressure off cooks who don't have much time... but still want to savor the season's bounty."</i><br /> -Chicago Tribune (Review of the prior edition) </p> <p> <b>The Complete Book of Small-Batch Preserving</b> 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. </p><p> 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: </p><ul> <li>Jams, jellies and low-sugar spreads</li> <li>Conserves, butters and curds</li> <li>Pickles, relishes and chutneys</li> <li>Salsas, mustards and marinades</li> <li>Flavored oils</li> <li>Dessert sauces, syrups and liqueurs.</li> </ul><p> With delectable recipes and professional tips, <b>The Complete Book of Small-Batch Preserving</b> is the ideal guide for anyone who craves home-made preserves but doesn't want to spend all day in the kitchen. </p><p/><br></br><p><b> Review Quotes </b></p></br></br><br>[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.-- (07/16/2008)<br><br>[Review of 1st edition] Many of the delicacies this book proposes are surprisingly sophisticated (Jalapeno Mint Jelly, Pink Peppercorn Vinegar) while others are more tongue-in-cheek: Hellfire Chutney and Mixed Japanese Pickle Sticks.--Publishers Weekly (05/21/2001)<br><br>[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.-- (05/09/2001)<br><br>[Review of 1st edition] Takes the pressure off cooks who don't have the time ... but still want to savor the season's bounty.-- (08/01/2001)<br><br>[Review of 1st edition] These are flavors for grownups ... Best of all, there are good instructions on technique.-- (05/03/2001)<br><br>[Review of 1st edition] This is the book suggested for anyone seeking to crack the mysteries of first-time preserving.--Valparaiso Vidette Times (06/06/2001)<br><br>Authors Eleanor Topp and Margaret Howard dish out more than 300 delicious recipes for you to try.--National Examiner (07/30/2007)<br><br>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.-- (08/01/2007)<br><br>Not your grandmother's collection of canning recipes. [These] will appeal to modern cooks.-- (05/09/2007)<br><br>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.-- (06/27/2007)<br><br>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.-- (06/14/2007)<br><br>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.-- (07/01/2007)<br><br>The recipes in this book are 21st-century gourmet delights ... something for all menus.... You'll relish this book!-- (06/01/2007)<br><br>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.-- (08/03/2013)<br><br>Topp and Howard demystify the canning process and clearly explain how to preserve fruits and vegetables.... Suggestions, tips and techniques...guarantee a perfect result.-- (01/01/2007)<br><br>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.-- (08/05/2007)<br><br>376 pages of great food including nine recipes for strawberry jam and lots of tips. Wow!-- (06/14/2007)<br><br>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.--Margaret Prouse"Charlottetown Guardian" (12/11/2013)<br><br>[Review of 1st edition] Solid instructions and tips for preserving food safely.--Margaret C. Merrill"Library Journal" (11/01/2006)<br><br>A major revision is the addition of a "Fresh From the Freezer" section which shows readers a quick and easy way to preserve a wide variety of foods.--Judy Creighton"Red Deer Advocate" (05/30/2007)<br><br>Demystifies the canning process, explaining how to preserve safely and turning it into an efficient and enjoyable activity.--Judy Creighton"The Hamilton Spectator" (09/07/2007)<br><br>Here are recipes that showcase modern tools, techniques and tastes.--Sharon K. Ghag"San Jose Mercury Review" (07/18/2007)<br><br>Indispensable for the adventurous cook.--Sharon K. Ghag (CanWest story)"The Telegraph (Macon GA)" (08/13/2008)<br><br>Inspiring recipes.--Renee Blackstone"Vancouver Province" (07/08/2007)<br><br>The book demystifies the canning process, explaining how to preserve safely and turning it into an efficient and enjoyable activity.--Judy Creighton"Montreal Gazette" (05/23/2007)<br><br>The recipes are easy and don't make so much that you're canning more than you can use.--Linda Cicero"Miami Herald" (06/07/2007)<br><br>The book demystifies the canning process.--Judy Creighton, CP "Medicine Hat News "<br><p/><br></br><p><b> About the Author </b></p></br></br><p> 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. </p><p> 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. </p>
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