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The Complete Book of Year-Round Small-Batch Preserving: Over 300 Delicious Recipes Paperback – February 5, 2005
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Many of the delicacies this book proposes are surprisingly sophisticated (Jalapeño Mint Jelly, Pink Peppercorn Vinegar) while others are more tongue-in-cheek: Hellfire Chutney and Mixed Japanese Pickle Sticks. (Publishers Weekly 2001-05-21)
Takes the pressure off cooks who don't have the time ... but still want to savor the season's bounty. (Renée Enna Chicago Tribune 2001-08-01)
These are flavors for grownups ... Best of all, there are good instructions on technique. (Greg Neiman Red Deer Advocate 2001-05-03)
Some recipes require as little as 10 minutes of processing time ... perfect for using ingredients when they are at peak season and lowest price. (Richmond Times-Dispatch 2001-05-09)
This is the book suggested for anyone seeking to crack the mysteries of first-time preserving. (Valparaiso Vidette Times 2001-06-06)
Solid instruction and tips for preserving food safely. Recipe ingredients are listed in both English and metric measurements. (Margaret C. Merrill Library Journal 2006-11-01)
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.
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In addition to being focused on smaller batch sizes, the recipes in this book are terrific. The blueberry marmalade will make you lick the spoon and the blueberry rhubarb jam is so good that I stockpile rhubarb and freeze it so I will have it on hand when blueberries are in season (can you tell my family likes blueberries?). Also, the book is chock-full of recipes. Even if you only try 1/4 of them, you will have gotten your money's worth from the book.
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.