The easiest and safest methods for making delectable
preserves in small batches -- all year long.
"Takes the pressure off cooks who don''t have much time...
but still want to savor the season''s bounty."
-Chicago Tribune (Review of the prior edition)
The Complete Book of Small-Batch Preserving
takes the guesswork out of home preserving. Both beginners and pros
can make the most of fresh fruits and vegetables when these are
readily available and inexpensive. Because these recipes require a
minimum of time and fuss, home cooks will enjoy creating the
preserves almost as much as everyone will enjoy tasting them.
Included are both traditional and new recipes. Detailed
instructions provide the safest and latest processing methods. Some
recipes are suitable for microwaves. A brand new chapter features
freezer preserving as an alternative to the traditional methods.
The more than 300 enticing recipes include:
- Jams, jellies and low-sugar spreads
- Conserves, butters and curds
- Pickles, relishes and chutneys
- Salsas, mustards and marinades
- Flavored oils
- Dessert sauces, syrups and liqueurs.
With delectable recipes and professional tips, The
Complete Book of Small-Batch Preserving is the ideal guide
for anyone who craves home-made preserves but doesn''t want to
spend all day in the kitchen.
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
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.
by Ellie Topp and Margaret Howard