The Complete Book of Small-Batch Preserving: Over 300 Recipes to Use Year-Round

Review 376 pages of great food including nine recipes for strawberry jam and lots of tips. Wow! -- Lois Cooper ― Muskoka Today Published On: 2007-06-14 Indispensable for the adventurous cook. -- Sharon K. Ghag (CanWest story) ― The Telegraph (Macon GA) Published On: 2008-08-13 A major revision is the addition of a "Fresh From the Freezer" section which shows readers a quick and easy way to preserve a wide variety of foods. -- Judy Creighton ― Red Deer Advocate Published On: 2007-05-30 Here are recipes that showcase modern tools, techniques and tastes. -- Sharon K. Ghag ― San Jose Mercury Review Published On: 2007-07-18 The recipes are easy and don't make so much that you're canning more than you can use. -- Linda Cicero ― Miami Herald Published On: 2007-06-07 The book demystifies the canning process, explaining how to preserve safely and turning it into an efficient and enjoyable activity. -- Judy Creighton ― Montreal Gazette Published On: 2007-05-23 The book demystifies the canning process. -- Judy Creighton, CP ― Medicine Hat News Inspiring recipes. -- Renee Blackstone ― Vancouver Province Published On: 2007-07-08 Topp and Howard remind us that preserving can be done on a smaller scale, with a minimum of fuss... And their recipes are far from dated.... These two kitchen wizards prove that old-fashioned preserving can be haute cuisine. ― Milwaukee Journal Sentinel Published On: 2007-08-05 The best thing this book does is wipe away many preconceptions about preserving... "Small-Batch Preserving" doesn't require a lot of special tools and is perfect for the home cook. -- Tom Mentzer ― Potomac News (Woodbridge VA) Published On: 2007-06-27 Demystifies the canning process, explaining how to preserve safely and turning it into an efficient and enjoyable activity. -- Judy Creighton ― The Hamilton Spectator Published On: 2007-09-07 Authors Eleanor Topp and Margaret Howard dish out more than 300 delicious recipes for you to try. ― National Examiner Published On: 2007-07-30 The goodies that come from The Complete Book of Small-Batch Preserving are well worth the investment. The best thing this book does is wipe away many preconceptions about preserving. -- Tom Mentzer, Scripps Howard News Service ― The Daily Journal (IL) Published On: 2007-06-14 Not your grandmother's collection of canning recipes. [These] will appeal to modern cooks. -- Larry Cox ― Tucson Citizen Published On: 2007-05-09 [Review of 1st edition] Solid instructions and tips for preserving food safely. -- Margaret C. Merrill ― Library Journal Published On: 2006-11-01 [Review of 1st edition] Many of the delicacies this book proposes are surprisingly sophisticated (Jalapeno Mint Jelly, Pink Peppercorn Vinegar) while others are more tongue-in-cheek: Hellfire Chutney and Mixed Japanese Pickle Sticks. ― Publishers Weekly Published On: 2001-05-21 [Review of 1st edition] Takes the pressure off cooks who don't have the time ... but still want to savor the season's bounty. -- Renée Enna ― Chicago Tribune Published On: 2001-08-01 [Review of 1st edition] These are flavors for grownups ... Best of all, there are good instructions on technique. -- Greg Neiman ― Red Deer Advocate Published On: 2001-05-03 [Review of 1st edition] 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 Published On: 2001-05-09 [Review of 1st edition] This is the book suggested for anyone seeking to crack the mysteries of first-time preserving. ― Valparaiso Vidette Times Published On: 2001-06-06 [reviewed with Ball Complete Book of Home Preserving] The Complete Book of Small Batch Preserving contains 300 recipes for jams, jellies, pickles, savory and sweet sauces, salsas, fruit butters, conserves and curds, low sugar spreads, and flavored oils and vinegars, An even bigger source with 400 recipes and a section on pressure canning is Ball Complete Book of Home Preserving. T