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; flavoured oils; dessert sauces, syrups, and liqueurs.
Ellie Topp holds a Masters degree in Food 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," and has authored eight cookbooks.~ Margaret Howard is a Registered Dietitian, and holds a Bachelor Degree in Science with a specialty in Home Economics from the University of Western Ontario. Margaret has authored 15 cookbooks, and tests recipes, and writes for magazines.