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The Complete Book of Small-Batch Preserving: Over 300 Recipes to Use Year-Round Paperback – Bargain Price, March 16, 2007

4.2 out of 5 stars 166 customer reviews

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Editorial Reviews

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.

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 --This text refers to an out of print or unavailable edition of this title.
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Product Details

  • Paperback: 376 pages
  • Publisher: Firefly Books; Enlarged 2nd edition (March 16, 2007)
  • Language: English
  • ISBN-10: 1554072565
  • ASIN: B007R9055W
  • Product Dimensions: 6.8 x 1 x 9.8 inches
  • Shipping Weight: 1.2 pounds
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (166 customer reviews)
  • Amazon Best Sellers Rank: #1,265,204 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By L. Allen on March 10, 2003
Format: Paperback
This is an outstanding source of recipes for people who want to experiment with preserving and making their own condiments. I disagree that it's not a true "preserving" cookbook, but I will say this: if you are looking for a book with 500+ "canning" recipes this may not be your book. Also, I would caution those without a lot of preserving (or canning, for that matter) experience; the recipes work, but the cook needs to be comfortable with processing, etc. becasue the authors don't provide a lot of detailled instruction on it. It's very intimidating to work with hot jam, glass, boiling water, etc. if you've never done it before. This book provides the user with a good overview on how to process, but nothing too detailed. Also, they don't stress enough that users shouldn't alter recipes. If a recipe calls, for example, for whole strawberries, and the user slices them in half, the user will end up with more liquid than what the amount of pectin specified in the recipe will gel. So, you end up with a really good ice cream topping instead of jam! Oh well, try again!
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Format: Paperback
This book is a great idea but not very well executed. The recipes are smaller which is nice but I was disappointed that many of them are supposed to be stored in the refrigerator. That's leftovers NOT food preservation. There are several better books out there--The new Ball Complete Book of Home Preserving is absolutely the best and most reliable book and has many small batch recipes included. If you can find copies of Sunset Home Canning (1993), The Food Lover's Guide to Canning (1997) or Canning by Sue and Bill Deeming (1983) you will have a wealth of reliable, creative canning recipes.
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I checked this out from the library rather than ordering it initially because of the mixed reviews. I have loved it so much I kept renewing and finally had to order a copy because I couldn't bear to part with it. This weekend I made the blueberry spiced honey jam and it is FABULOUS! Same for the red onion relish, the jalapeno mint jelly, the pasta sauce....everything I've tried has been a hit. There's an Indonesian Satay Sauce that I'll be making as soon as my own book shows up. I haven't even gotten to the section on freezing!

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.
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Format: Paperback
I have made several recipes from this book, and so far, all of them have turned out very nicely (the brandied cranberry conserve is excellent). I do agree with the above reviewer that many of the recipes in the book are meant to be kept in the refrigerator, and are not really "preserving". When I preserve something, it's so I can get it OUT of my fridge or freezer. I love the unusual combinations and the variety of recipes, though some of them could be written a bit more clearly. For example, one recipe says to use one orange, while another calls for one orange, peeled and seeded, and another call for an orange, unpeeled. So, is the orange in the first recipe meant to be used with the peel or not? I also wish that the recipes all made at least two jarfuls (so I can have one jar to eat and one to save or give away), and that the instructions for processing matched up with the amount made (the roasted vegetable pasta sauce makes 3 1/2 cups and has instructions for processing quart jars).
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I love this book. I have had it for several years now and have used many recipes from it. The recent upswing in the trendiness of preserving has created a deluge of books on the subject. Their general lack of quality has made me realize just what a fabulous resource this is and has compelled me to write this review. This book has hundreds of recipes, and, sure, I was initially disappointed that a couple of sections were devoted to "preserving" things in the refrigerator or freezer, but most of the recipes are traditional water-bath canning recipes. Additionally, the newer books I've seen on the subject (of small-batch preserving) lack recipes in general and have a much higher proportion of "preserving" things in the fridge or freezer than this does. I would generally have deducted a star for the freezer and refrigerator recipes, but after having used this for several years, I have found that the breadth and quality of the recipes makes up for it.
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I've been canning for years. Yes, some of the recipes you definitely have to use your head (like the strawberry one). I've made over half of the recipes in the book and liked them all. Those that weren't entirely what I expected--they just got named something else. If you want to try your hand at preserving and don't want bushels of stuff in your kitchen--get this book!
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