Small-batch preserving takes the work out of home preserving. Make the most of fresh fruits and vegetables during each season when the quality is good and the prices are lower. Be guided through the easiest and safest methods for making:

• Jams, jellies and low sugar spreads
• Conserves, butters and curds
• Pickles, relishes and chutneys
• Salsas, mustards and marinades
• Flavored oils, specialty vinegars and salad dressings
• Dessert sauces, syrups and liqueurs
• Freezer preserving

Ellie Topp and Margaret Howard, 2nd edition, softcover, 376 pages with full color photographs.