Preserving by the Pint: Quick Seasonal Canning for Small Spaces from the author of Food in Jars by Marisa McClellanPreserving by the Pint: Quick Seasonal Canning for Small Spaces from the author of Food in Jars by Marisa McClellan

Preserving by the Pint: Quick Seasonal Canning for Small Spaces from the author of Food in Jars

byMarisa McClellan

Hardcover | March 25, 2014

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The perfect follow up toFood in Jars: More seasonal canning in smaller bites!


If most canning recipes seem to yield too much for your small kitchen,Preserving by the Pinthas smaller--but no less delicious--batches to offer. Author Marisa McClellan discovered that most "vintage" recipes are written to feed a large family, or to use up a farm-size crop, but increasingly, found that smaller batches suited her life better. Working with a quart, a pound, a pint, or a bunch of produce, not a bushel, allows for dabbling in preserving without committing a whole shelf to storing a single type of jam.


Preserving by the Pintis meant to be a guide for saving smaller batches from farmer's markets and produce stands-preserving tricks for stopping time in a jar. McClellan's recipes offer tastes of unusual preserves like:

  • Blueberry Maple Jam
  • Mustardy Rhubarb Chutney
  • Sorrel Pesto
  • Zucchini Bread and Butter Pickles
Organized seasonally, these pestos, sauces, mostardas, chutneys, butters, jams, jellies, and pickles are speedy, too: some take under an hour, leaving you more time to plan your next batch.


Marisa McClellanis a full-time writer, teacher, and blogger at Food in Jars (three times nominated bySaveurmagazine for a Best Food Blog award, and winner of Best of Philly fromPhiladelphia Magazine). Her writing appears on The Food Network blog, Saveur.com, and Food52.com. She lives in Philadelphia with her husband. Visit her at foodi...
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Title:Preserving by the Pint: Quick Seasonal Canning for Small Spaces from the author of Food in JarsFormat:HardcoverDimensions:192 pages, 8.88 × 6.75 × 0.88 inPublished:March 25, 2014Publisher:Running PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0762449683

ISBN - 13:9780762449682

Look for similar items by category:

BooksFood and DrinkCanning and Preserving

Reviews

Rated 5 out of 5 by from Great for getting started Bought this on a whim but am very glad I did! It is a very accessible book with great recipes both traditional and with a twist. My first few batches have turned out wonderfully and I like the small batch sizes; I have a small garden and this is perfect to try things out. #plumreview
Date published: 2017-08-13
Rated 5 out of 5 by from Perfect preserving book for small quantities This book is a wonderful collection of both traditional and non traditional preserve recipes. I love the small quantities recipes and use of the natural pectin. It is perfect if ever you come across a special at your local farmers market and don't want to end up having so much preserve you don't know what to do with it. The instructions are very clear and concise, it's a great cookbook for both experienced and beginners alike. Definitely one to keep around if you love preserves #plumreview
Date published: 2017-04-24
Rated 5 out of 5 by from One of my favourites! Another excellent preserving book from Marisa McClellan. I bought this after I bought her first book, Food in Jars. I think I prefer her books but I really like this one as well. Her recipes are not intimidating for someone who wants to try canning since she offers a lot of small batch recipes. Excellent book for people who like to preserve their own food.
Date published: 2017-02-28
Rated 5 out of 5 by from Great for the small new "homesteader" ... With starting up my very own homestead and hoping to be as self sufficient as possible, this book is great with helping me on my way... Easy, step by step recipes that make for small batches (only 2 in the home) it's great!
Date published: 2017-01-10

Editorial Reviews

“An essential guide for anyone enrolled in a farm-share, growing a backyard garden, or just looking to extend the life of seasonal produce.”
--The Philadelphia Inquirer