The beauty of preserving in small batches is in the variety. Why limit yourself to a few flavors when you can enjoy so many different kinds of jams, jellys, curds, relishes, pickles, chutneys, sauces, specialty vinegars and even low-sugar spreads all year round? The 300-plus recipes in this revised and expanded edition of Ellie Topp and Margaret Howard's The Complete Book of Small-Batch Preserving are written with the beginner in mind and designed to get you in and out of the kitchen fast, so you can do other things, such as enjoy home preserved goodness every day. Recipes run the gamut from Old-Fashioned Tomato Marmalade, to Island Papaya Pineapple Conserve with Rum, to Candied Citrus Peel, to Peach Mint Salsa. Color photo inserts.