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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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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.--This text refers to an out of print or unavailable edition of this title.
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 --This text refers to an out of print or unavailable edition of this title.
Top customer reviews
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The recipes are easy and convenient. I do not like jelly enough to make a lot - but sometimes I might want a jar so this is perfect for me - a lot of the recipes make about 4 cups of finished product.
There's also freezer recipes in the book- for example olive and mushroom tapenades
I wish it had more beverage recipes in it - perhaps another edition will. I have really found that we love the fruit concentrates canned but I didn't see anything like that in the book..
I had checked this out from the library and happily ordered a copy for myself.
The flavor combinations are definitely a huge cut above the standard canning recipes. If your family's preferences are for basic canned items, this may not be for you, but I felt these recipes really added a gourmet touch to my pantry.
I have only been canning a few years and am no expert, but I have yet to be disappointed by this book.
Traditional and modern', some wine & liquor optional recipes. Flavored Oils and Specialty Vinegar's. The creme de la creme of canning. Think delicious Gingered Rhubarb Jam with Honey or Winter Pear and Apricot Jam. Caramelized Red Onion Relish or Asian Plum Sauce.