Product Description

"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.

Product Details

• Amazon Sales Rank: #1710402 in Books
• Published on: 2005-02-05
• Original language: English
• Binding: Hardcover
• 368 pages

From Publishers Weekly
In The Complete Book of Year-Round Small-Batch Preserving: Over 300 Delicious Recipes, Ellie Topp (Feasts for Families) and Margaret Howard (coauthor, All Fired Up!), both home economists, explain the canning process for jellies, jams, marmalades, conserves, relishes, salsas, chutneys, pickles, dessert sauces, fruit butter, vinegars, mincemeats and curds and then reel off uses for them. Many of the delicacies this book proposes are surprisingly sophisticated (Jalape¤o Mint Jelly, Pink Peppercorn Vinegar) while others are more tongue-in-cheek: Hellfire Chutney and Mixed Japanese Pickle Sticks.

Copyright 2001 Cahners Business Information, Inc.

From Booklist
With the fall publishing season comes a torrent of new cookbooks to take advantage of the harvest season's bumper crops. Not everyone has a root cellar or capacious larder to store large numbers of bulky canning jars. Nevertheless, even the most confined cook finds it worthwhile to put up a few cans of summer's peak fruits and vegetables. Avoiding recipes that call for quantities on the scale of pecks and bushels, Ellie Topp and Margaret Howard offer The Complete Book of Year-Round Small-Batch Preserving. Their more than 300 different recipes yield three or four jars of jams, chutneys, conserves, and pickles. Recipes for the freezer, for candied fruit, and for low-sugar preserves round out this useful comprehensive guide sensitive to contemporary eating habits. Food fashions come and go, but interest in vegetarianism continues to attract people for a host of reasons nutritional, religious, and moral. Mark Knoblauch
Copyright © American Library Association. All rights reserved

Review
Many of the delicacies this book proposes are surprisingly sophisticated. (Publishers Weekly 20010521)

Takes the pressure off cooks who don't have the time ... but still want to savor the season's bounty. (Renée Enna Chicago Tribune 20010801)

These are flavors for grownups ... Best of all, there are good instructions on technique. (Greg Neiman Red Deer Advocate 20010503)

As little as 10 minutes of processing time... perfect for using ingredients when they are at peak season. (Richmond Times-Dispatch 20010509)

This is the book suggested for anyone seeking to crack the mysteries of first-time preserving. (Valparaiso Vidette Times 20010606)

Solid instruction and tips for preserving food safely. Recipe ingredients are listed in both English and metric measurements. (Margaret C. Merrill Library Journal )