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The Complete Book of Small-Batch Preserving, Second Edition: Over 300 Recipes to Use Year-Round by Ellie Topp and Margaret Howard

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Notes about this book

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Notes about Recipes in this book

  • Favorite strawberry jam

    • radishseed on June 26, 2012

      The strawberry-rhubarb version of this jam is great--much more tart and fruity than most jam recipes. I have also used this to make raspberry-rhubarb jam.

  • Fresh fig and strawberry jam

    • eliza on July 05, 2016

      This makes a really good jam! I love both figs and strawberries and the jam is a great combination. I've also made it with raspberries in place of strawberries.

    • chawkins on September 25, 2017

      It took a lot more time (more than double) to reach gel state and I got 3 pints. Very good jam.

    • Three_Quarters on August 26, 2013

      This made less jam than I was expecting it to (about 2.5 cups) but it was so good, I made two more batches the next day! The primary taste is the strawberry, but the fig adds a richness and texture that is missing from strawberry-exclusive jam. This will definitely become a pantry staple.

  • Gooseberry rhubarb jam

    • hjm on January 28, 2012

      This is my favorite recipe in this great book (and one of my all-time favorite preserving recipes)

  • Gingered rhubarb jam with honey

    • eliza on July 07, 2016

      I really love this jam since it combines ginger and rhubarb, two of my favourite flavours. I do cut the sugar and honey a bit, and I store it in the fridge. It doesn't last long.

    • puffinpower on July 14, 2012

      I found that the sugar completely overwhelmed the tartness of the rhubarb in this recipe. It makes a nice ginger-flavored jam that happens to be pink. If you are looking for something to showcase the specific flavor of rhubarb, this isn't it.

  • Bluebarb jam

    • radishseed on June 25, 2012

      I have also used this recipe to make Raspbarb Jam, with raspberries instead of blueberries.

  • Autumn fruit jam

    • Three_Quarters on August 26, 2013

      I made the variation of this that replaced the pears with nectarines. I also did not peel the nectarines, just the apples. This recipe made almost twice as much as I expected (about 7 cups,) I suspect because supermarket produce tends to be rather super-sized. The flavors were great, and the cinnamon and ginger added at the end gave it a nice "autumn" note. Will definitely make more if I ever run out.

  • Plum Amaretto jam

    • zorra on November 10, 2017

      Wouldn't set up, so added 1 packet Certo liquid pectin--probably over much (maybe 1/2?) Made 3 half-pints. Too sweet.

  • Ruby-red grapefruit marmalade

    • puffinpower on July 14, 2012

      This has really nice grapefruit flavor and strikes a nice balance between not to sweet and not too bitter.

  • Lemon ginger zucchini marmalade

    • puffinpower on July 10, 2012

      Definitely the best marmalade I've ever made; quite possible the best marmalade I've ever eaten. Perfect balance between sweet and tangy. Delicious on breakfast toast, but I could also see it being a nice sauce for fish or chicken. I found cooking 40 minutes made for perfect gelling.

  • Brandied cranberry conserve

    • puffinpower on November 16, 2012

      Super simple and tastes divine! I used hazelnuts instead of almonds for a Pacific Northwest touch.

  • Sweet garlic dills

    • chawkins on August 17, 2016

      Finally get around to these, made last year. Not really sweet, just slightly sweet, not as salty as regular dill. Quite good.

  • Salt-free dills with horseradish

    • chawkins on January 09, 2016

      I made this in the summer with produce from the garden, everything was from the garden except the garlic. Who knew grape leaves would provide such crispness and the garlic and horseradish flavor the dills nicely. Great dills for those of us who have to watch their salt intake.

  • Curry pickle slices

    • chawkins on September 08, 2016

      An unusual, to me anyway, tasting pickle. It tasted okay before canning, we'll see how it turned out after processing and left to mellow.

  • Cucumber pickles with lemon

    • chawkins on September 03, 2016

      These tasted great before being canned. Hopefully, the taste would not be altered by the canning process.

  • Best bread-and-butter pickles

    • chawkins on September 08, 2016

      Don't know if it's the best or not, but tested pretty good before canning. The problem was the liquid component, there was too much of it, only needed a little to fill the jars, the rest went down the drain, what a waste.

  • Easy spiced pickled beets

    • puffinpower on July 14, 2012

      My in-laws thought these were too sweet, but I think they were expecting them to be like beets from a tin can. My husband and I think these are perfect - slightly sweet, slightly spicy, but not so much so that it detracts from the lovely flavor of the beets themselves. These beets should, I think, convert any non-beet lovers among your friends.

  • Madras pickled eggplant

    • puffinpower on July 14, 2012

      So delicious! It's meant to be a chutney, but I could eat it straight out of the jar. This is my go-to when the garden produces a bumper crop of eggplants.

    • radishseed on October 21, 2012

      This is a good recipe, but I prefer this book's Brinjal Pickle Relish. Although they're very similar, the brinjal is richer and more highly spiced. The Madras Pickled Eggplant is a little milder.

  • Caramelized red onion relish

    • eliza on July 09, 2016

      I liked this relish a lot. Very easy to make with only 4 ingredients, I used it to make the pizza in the same book which was delicious. To me, this tastes much better than any store bought onion relishes I've tried. Doesn't make a lot so I don't bother to can it.

  • Brinjal pickle relish

    • radishseed on October 21, 2012

      This chutney is so good. I prefer it to the Madras Pickled Eggplant in the same book, which is a little milder.

  • Quick apple cranberry chutney

    • Three_Quarters on August 17, 2013

      This is the first canning recipe I ever tried -- I figured between the pectin in the apples and cranberries, plus the acid in the vinegar and cranberries, it couldn't fail to set or run the risk of poisoning my family. This is a phenomenal recipe, tart and sweet and sour and rich. I served it with crackers and goat cheese while Thanksgiving dinner was cooking, and it was a hit. I've made it several times since, sometimes canning it, sometimes just keeping a large jar of it in the fridge. It doesn't last long. Try it stirred into Greek yogurt for a snack, or over pork. Or just out of the jar!

  • Mango chutney

    • radishseed on May 08, 2012

      This chutney is a little too sweet for my taste, and the spices too mellow.

  • Basic coarse mustard

    • radishseed on December 18, 2015

      Made 1/3 recipe. Refrigerated mustard seed-vinegar mixture for 5 days instead of 3. Added 1/2 t. dried fenugreek leaves, 1/8 t. tarragon, and 1/8 t. dill.

  • Caramelized red onion and tomato pizza

    • eliza on July 09, 2016

      We loved this pizza! I used the red onion relish and switched the mozzarella for a bit of blue cheese. I also topped with arugula (my change, not in the recipe) for a peppery bite. I think I will add some slices of roasted pear next time.

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Reviews about this book

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Reviews about Recipes in this Book

  • ISBN 10 1554072670
  • ISBN 13 9781554072675
  • Linked ISBNs
  • Published Mar 16 2007
  • Format Hardcover
  • Page Count 376
  • Language English
  • Edition Revised and expanded 2nd ed
  • Countries United States
  • Publisher Firefly Books
  • Imprint Firefly Books

Publishers Text

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.

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