The Complete Book of Year-Round Small-Batch Preserving: Over 300 Delicious Recipes - Hardcover

Topp, Ellie; Howard, Margaret

Hardcover

ISBN 10: 1552095754 ISBN 13: 9781552095751

Publisher: Firefly Books, 2005

Synopsis

"Takes the pressure off cooks who don't have the time... but still want to savor the season's bounty."
-- Chicago Tribune

Few people have time for large preserving marathons that can take all day or more. The recipes in this book allow you to put up a few jars quickly and easily of whatever is fresh and available, with a minimum of time and fuss.

Inside The Complete Book of Year-Round Small-Batch Preserving are recipes for delicious jams, jellies and marmalades with mouth-watering names like Sour Cherry Gooseberry Jam, Cherry Orange Freezer Jam, Microwave Winter Pear Lemon Jelly, Blueberry Freezer Jam with Cointreau, Mango Marmalade Amaretto Jam and Raspberry and Blueberry Jam.

But there's much more than just sweet spreads here. You'll find wonderful butters (Cranberry Maple Butter), unusual pickles (fire-roasted Sweet Red Peppers), piquant sauces (Asian Whiskey Sauce), sassy salsas (Peach Mint Salsa), and choice chutneys (Hellfire Chutney). There is also a dazzling array of curds, conserves, relishes, dips, pestos, specialty vinegars and oils and sweet low-sugar spreads. Recipes for microwave and freezer jams, and recipes kids will enjoy making round out this must-have addition to your cookbook shelf.

About this title

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 [2003] 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.

Reviews

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.

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

Excerpt. © Reprinted by permission. All rights reserved.

Sample recipe from Chapter 6: Pickle Perfection

Multi-Colored Ginger Pickled Peppers

Allow these pickles to sit for several weeks for the full flavor to develop. Serve them with cold cuts or roasted meats and salads.

1 sweet green pepper, sliced lengthwise
1 sweet red pepper, sliced lengthwise
1 sweet yellow pepper, sliced lengthwise
2 jalapeno peppers, seeded and thinly sliced
1 2-inch (5 cm) piece gingerroot, peeled and thinly sliced
1 1/2 cups (375 mL) rice vinegar
1/2 cup (125 mL) water
2 tbsp (25 mL) granulated sugar
1 tsp (5 mL) pickling salt

1. Place peppers and gingerroot in a shallow bowl. Combine vinegar, water, sugar and salt; stir well to dissolve. Pour over peppers. Cover and refrigerate overnight.
   
   
2. Drain peppers, reserving liquid. Remove hot jars from canner. Pack peppers into jars.
   
   
3. Bring drained liquid to a boil over high heat. Pour over peppers to within 1/2 inch (1 cm) of rim (head space). Process 15 minutes for half-pint (250 mL) jars and 20 minutes for pint (500 mL) jars as directed on page 133 (Longer Time Processing Procedure*).
   
   Makes 3 half-pint (250 mL) jars.

* In addition to an overview of the purpose, procedures and equipment needed for canning in the main Introduction, the book also includes detailed, illustrated and simple directions, complete with a convenient timing schedule, for processing as part of the Introduction to each of the two main sections: Sweet Spreads and Condiments of Choice.

Edition details

• Publisher: Firefly Books
• Publication date: 2005
• Language: English
• ISBN 10: 1552095754
• ISBN 13: 9781552095751
• Binding: Hardcover
• Number of pages: 368