FireFly

Introduction Sweet Spreads

Introduction

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

Condiments of Choice

Introduction

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

All Those Extras

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

Excerpted from the Introduction

Multi-hued peppers, juicy peaches and nectarines, glowing red and purple grapes -- all these delicious fruits beckon to us at the farmer's market or produce counter. We load our shopping baskets with this bounty from all over the world. And then what? We certainly enjoy eating the fresh produce. But deep within most of us lurks a desire to preserve these flavors for future enjoyment.

Many of us remember our grandmothers spending long hours in the summer preserving the produce from their large gardens. While few of us have a desire to return to the era of preserving large quantities of food for the cold months, we are developing a taste for new flavors and want to use them to enhance an otherwise simple meal. A flavorful bit of chutney, a rich salsa, a crisp pickle, a special sauce, or a flavored oil or vinegar adds interest to a meal while fitting a healthy lifestyle. Jams, conserves, marmalades and jellies can be spread on toast, English muffins or tea biscuits with no added butter necessary.

Throughout this book we offer recipes for smaller rather than larger finished amounts. A small yield gives more opportunity to make several different preserves. It also reduces the risk of scorching that is always a danger when cooking larger batches. And it makes large storage areas unnecessary. Most recipes can be made year round and, most important, at your convenience.

Preserving food is great fun and not at all difficult. When you decide to preserve food, there are two important things you must do. The first is to destroy all micro-organisms such as bacteria, molds and yeasts naturally present in food to prevent them from spoiling the preserved product. Having done this, the second thing is to make sure your preserving containers are sealed in such a way that other organisms cannot enter, otherwise they will cause your carefully prepared food to spoil.

Micro-organisms and enzymes naturally present in foods cause many changes to occur. Not all of these changes are bad. Many micro-organisms -- bacteria, molds and yeasts -- are intentionally used to create new forms of foods. For instance, bacteria added to milk produce creamy yogurt. Enzymes turn milk into curds, and molds introduced into the curds create wonderful cheeses. Winemakers know the result of yeasts growing in grape juice. However, not all organisms cause changes that are desirable. They can cause food to spoil.

Today's methods of preserving are much easier, thanks to innovations from jar manufacturers. The two-piece closures, are much more foolproof than were the glass-topped sealer jars used in bygone days. And modern jars come in a variety of convenient sizes that let us preserve small amounts quickly without overwhelming our storage areas. The small batches featured in our book let you make a small amount of a tasty preserve in very short order.

We now have access to a wide variety of fruits and vegetables -- some of which were unknown to North America until recently. Many of these fruits and vegetables, such as mangoes, papayas, fresh figs and even strawberries and a variety of peppers are now available year round. Almost all of our recipes can be made throughout the year with this greater availability. However, a few foods are only available for short times of the year. Seville oranges are a good example. They are usually in stores only in January and February. Other fruits and vegetables, although available throughout the year, may be of better quality at certain times. We believe the quality of our own locally grown produce is superior since it arrives fresh in our kitchens without extended storage. At other times, good imported produce is available -- just remember, you may be paying more. Preserve when the quality is finest and price is lowest.

 

Indispensable for the adventurous cook.
- Sharon K. Ghag (CanWest story)  The Telegraph (Macon GA)  2008 08 13

The recipes in this book are 21st-century gourmet delights ... something for all menus.... You'll relish this book!
- Liz Grogan  Good Times  2007 06

The book demystifies the canning process, explaining how to preserve safely and turning it into an efficient and enjoyable activity.
- Judy Creighton  Montreal Gazette  2007 05 23

A major revision is the addition of a "Fresh From the Freezer" section which shows readers a quick and easy way to preserve a wide variety of foods.
- Judy Creighton  Red Deer Advocate  2007 05 30

376 pages of great food including nine recipes for strawberry jam and lots of tips. Wow!
- Lois Cooper  Muskoka Today  2007 06 14

Here are recipes that showcase modern tools, techniques and tastes.
- Sharon K. Ghag  San Jose Mercury Review  2007 07 18

The recipes are easy and don't make so much that you're canning more than you can use.
- Linda Cicero  Miami Herald  2007 06 07

Topp and Howard demystify the canning process and clearly explain how to preserve fruits and vegetables.... Suggestions, tips and techniques...guarantee a perfect result.
-   Forever Young  2007

The book demystifies the canning process.
- Judy Creighton, CP  Medicine Hat News  

Inspiring recipes.
- Renee Blackstone  Vancouver Province  2007 07 08

Topp and Howard remind us that preserving can be done on a smaller scale, with a minimum of fuss... And their recipes are far from dated.... These two kitchen wizards rpove that old-fashioned preserving can be haute cuisine.
-   Milwaukee Journal Sentinel  2007 08 05

The best thing this book does is wipe away many preconceptions about preserving... "Small-Batch Preserving" doesn't require a lot of special tools and is perfect for the home cook.
- Tom Mentzer  Potomac News (Woodbridge VA)  2007 06 27

If you're short on time and inclination, [this] is the guide for you ... [It] allows busy cooks to put up a few jars quickly and easily of whatever's fresh and abundant at the moment. The fast, fuss-free recipes include a variety of traditional jams, jellies and marmalades.
-   Home Cooking (Berne, IL)  2007 08

Authors Eleanor Topp and Margaret Howard dish out more than 300 delicious recipes for you to try.
-   National Examiner  2007 07 30

The goodies that come from The Complete Book of Small-Batch Preserving are well worth the investment. The best thing this book does is wipe away many preconceptions about preserving.
- Tom Mentzer, Scripps Howard News Service  The Daily Journal (IL)  2007 06 14

The idea that we could whip up a batch of winter pear and apricot jam from dried apricots was uplifting... We've also long been fans of Margaret Howard's well-researched and no-nonsense cookbooks.
-   Edible Prairie Journal  2007 07

Demystifies the canning process, explaining how to preserve safely and turning it into an efficient and enjoyable activity.
- Judy Creighton  The Hamilton Spectator  2007 09 07

Not your grandmother's collection of canning recipes. [These] will appeal to modern cooks.
- Larry Cox  Tucson Citizen  2007 05 09

[Review of 1st edition] Solid instructions and tips for preserving food safely.
- Margaret C. Merrill  Library Journal  2006 11 01

[Review of 1st edition] Many of the delicacies this book proposes are surprisingly sophisticated (Jalapeño Mint Jelly, Pink Peppercorn Vinegar) while others are more tongue-in-cheek: Hellfire Chutney and Mixed Japanese Pickle Sticks.
-   Publishers Weekly  2001 05 21

[Review of 1st edition] Takes the pressure off cooks who don't have the time ... but still want to savor the season's bounty.
- Renée Enna  Chicago Tribune  2001 08 01

[Review of 1st edition] These are flavors for grownups ... Best of all, there are good instructions on technique.
- Greg Neiman  Red Deer Advocate  2001 05 03

[Review of 1st edition] Some recipes require as little as 10 minutes of processing time ... perfect for using ingredients when they are at peak season and lowest price.
-   Richmond Times-Dispatch  2001 05 09

[Review of 1st edition] This is the book suggested for anyone seeking to crack the mysteries of first-time preserving.
-   Valparaiso Vidette Times  2001 06 06

[reviewed with Ball Complete Book of Home Preserving] The Complete Book of Small Batch Preserving contains 300 recipes for jams, jellies, pickles, savory and sweet sauces, salsas, fruit butters, conserves and curds, low sugar spreads, and flavored oils and vinegars, An even bigger source with 400 recipes and a section on pressure canning is Ball Complete Book of Home Preserving. The two are indispensable for the adventurous cook.
- Sharon K. Ghag  The Modesto Bee  2008 07 16