"Melba's Jammin'" > wrote in message
...
> Hey, Girlie --
>
> What's your favorite recipe/s (maybe two or three) from The Complete
> Book of Year-Round Small-Batch Preserving? (That IS the one you're so
> fond of, is it not?)
>
> I'm going to speak before a group at a local Barnes & Noble in a couple
> weeks and I'd like another book to recommend besides Mother Superior's
> Holy Trinity: BBB, SEtP, and the big Ball/Bernardin CBoHP (like my
> abbreviations, do ya?)
>
>
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.mac.com/barbschaller , blahblahblog is back and
> is being updated quite regularly now, most recently 8-7-2008.
> "rec.food.cooking Preserved Fruit Administrator
> 'Always in a jam. Never in a stew.'" - Evergene

> Hey, Girlie --
>
> What's your favorite recipe/s (maybe two or three) from The Complete
> Book of Year-Round Small-Batch Preserving? (That IS the one you're so
> fond of, is it not?)
>
> I'm going to speak before a group at a local Barnes & Noble in a couple
> weeks and I'd like another book to recommend besides Mother Superior's
> Holy Trinity: BBB, SEtP, and the big Ball/Bernardin CBoHP (like my
> abbreviations, do ya?)
>
Yehaa, mama, too cool.

I actually like the JOP, the Joy of Pickling, for its in depth discussion of
fermenting pickles and the reasons/directions for bbb, and alternative
methods for pickle crisping agents, to wit, sour cherry or grape leaves or
horseradish. Also for it's international approach - pickles from many
countries I may never get to visit. The world in a jar, so to speak.
In the Small Batch book, I like the Winter Pickle because one can sub out
veggies, the wine jelly recipe for its adaptability also. And the Herbed
Asparagus pickles on p. 152 - and I sub out the tarragon with basil, or
cilantro sometimes. I made the coffee liqueur, nice adaptable recipe there
too. SBP has a lot of sweet recipes I've not tried and should. It's nice to
leave something exciting for another season.
Love to all my little brother and sister canners there -
Edrena