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

Binding: Paperback
ASIN: 1554072565
Manufacturer: Firefly Books
Average Customer Review: (From 3 total reviews)
List Price: ~~$19.95~~
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Editorial Reviews

Book Description:

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.

Customer Reviews

Big ideas, small appetite by B. Best
This book is great for those of us with grandious ideas of canning, but little time, little kitchen, little household. Some unique recipes. Only wish there were a few more of teh old “standbys”.

Throw This Book Out by Restoring Stationmaster’s House
I have been canning for 20 years. Since the children are grown I wanted to get a book where I could make small batches and try different receipes. The first thing I have tried out of this book is the strawberry jam. I was very leary of the receipe. It called for letting the strawberry sit for 8 hours in sugar, then boiling then waiting another 24 hours. So I tried it and what I got was a surpy mess. It is not jam, it is not a consume, it is basically strawberry syrup. I should have trusted my gut and stuck to my old stand by. I will end up throwing this out and starting over using the standard pectin.

This book is going straight in the garbage can.

Fabulous Book! by DLK
Wow! Many, many different types of recipes with simple instructions! Things you can actually make at home without going into major production. Includes instructions for just about every kind of jam, jelly, preserve, butter, etc., pickles, vinegars … there’s just so much here … even low sugar jelly.