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The Complete Book of Small-Batch Preserving: Over 300 Recipes to Use Year-Round Paperback – Bargain Price, March 16, 2007
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Excerpt. © Reprinted by permission. All rights reserved.
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
- 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.
- Drain peppers, reserving liquid. Remove hot jars from canner. Pack peppers into jars.
- 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.--This text refers to an out of print or unavailable edition of this title.
About 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  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.(20010503)
Top Customer Reviews
Quantities are small, but it's simple to double or triple a favorite recipe. One of my favorite parts of the book is the final chapter which has recipes for using some of the more unusual items.
If you're looking for traditional canning recipes, there are probably better books out there, but if you're looking for the unusual in quantities that are manageable, this is a great book!!!
One other thing you may wish to know: all the canning recipes are for water-bath canning, so you won't be disappointed to find out that all the recipes you want to make call for a pressure canner.
Most Recent Customer Reviews
I have started looking over this book from the day it was delivered. I really like the way it is layed out. It is simple and easy read. Read morePublished 11 days ago by Karen
I gave as a gift and she immediately opened the book and made something.Published 3 months ago by Joan E
I bought a copy of this book for myself years ago and have since bought several copies to give as gifts to friends and relatives. Read morePublished 4 months ago by Matthew
Perfect to make up small batches of canning goods. I am an older seasoned canner, but I don't have the strength anymore to do 50-100 jars of goods like I use to. Read morePublished 7 months ago by Jeannie Erickson
I borrowed this book from a friend, and liked so many recipes that I decided to make the purchase.Published 8 months ago by Brenda Pearson