The Complete Book of Small-Batch Preserving: Over 300 Recipes to Use Year-Round » (Second edition, revised and expanded)

Ellie Topp is a Professional Home Economist and a Certified Culinary Professional (CCP) by the International Association of Culinary Professionals. She holds a Bachelors degree in Home Economics from Northwestern University, a Masters degree in foods 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', for a local newspaper and has authored eight cookbooks. With support from Canola Information Service and in collaboration with Health Canada, Ellie developed a safe method for making flavored oils, the results of which were included in The Complete Book of Small-Batch Preserving (Firefly 2001, 2007) and published in Food Research International (Topp, E.B., F.J. Cook, G.C. Topp. "Heating oils with fresh vegetable inclusions: modelling and measurement of heating pattern." Vol.36 [2003] 831-842).

Ellie is an active member of the Ontario and Ottawa Home Economics Associations, the International Association of Culinary Professionals and Cuisine Canada.

Margaret Howard is a Registered Dietitian and a Professional Home Economist. She holds a Bachelor Degree in Science, with a specialty in Home Economics from University of Western Ontario and interned in dietetics at Toronto General Hospital. Margaret has authored 15 cookbooks including several for people with diabetes published in cooperation with the Canadian Diabetes Association. Testing recipes and writing for consumers in magazines and cookbooks is an ongoing professional activity. As a former Consumer Services Manager for Thomas J. Lipton, Inc responsible for theTest Kitchen and Customer Relations, Margaret brings a background knowledge of consumers needs into her writing. As a media spokesperson, Margaret has given numerous TV, radio and press interviews in both Canada and the U.S.

Margaret's professional associations include: Dietitians of Canada, Ontario Dietetic Association, Cuisine Canada, Ontario Home Economics Association and Home Economists in Business.

Canning and preserves don't have to be all day marathons - this book explains how to do up a few jars with little time and fuss. Detailed instructions, some microwave suitable, and this edition now includes freezer preserves and over 300 recipes.

Introduction     9
Sweet Spreads
Introduction     20
Jams for All Seasons     25
Jelly Made Easy     58
Marvelous Marmalades     74
Conserves, Butters and Curds     92
Light 'n' Low Sugar Spreads     113
Condiments of Choice
Introduction     126
Pickle Perfection     129
Ravishing Relishes     160
Salsa Sensations     179
Choice Chutneys     202
Savory Sauces     220
All Those Extras
Introduction     244
Flavored Oils and Specialty Vinegars     245
The Finishing Touch     264
Fresh From the Freezer     295
Let's Open the Lid and Use What's Inside     332
Index     371