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.

by Ellie Topp and Margaret Howard

Introduction

1. Jams for All Seasons
2. Jelly Made Easy
3. Marvelous Marmalades
4. Conserves, Butters and Curds
5. Light 'n' Low Sugar Spreads

Introduction

6. Pickle Perfection
7. Ravishing Relishes
8. Salsa Sensations
9. Choice Chutneys
10. Savory Sauces

Introduction

11. Flavored Oils and Specialty Vinegars
12. The Finishing Touch
13. Fresh From the Freezer
14. Let's Open the Lid and Use What's Inside

Index