Preserving by the Pint: Quick Seasonal Canning for Small Spaces from the author of Food in Jars
Mar 2014 · Hachette+ORM
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194
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About this ebook
The perfect follow up to Food in Jars: More seasonal canning in smaller bites!
If most canning recipes seem to yield too much for your small kitchen, Preserving by the Pint has smaller—but no less delicious—batches to offer. Food writer and cooking teacher 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 Pint is 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:
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.
If most canning recipes seem to yield too much for your small kitchen, Preserving by the Pint has smaller—but no less delicious—batches to offer. Food writer and cooking teacher 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 Pint is 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.
The perfect follow up to Food in Jars: More seasonal canning in smaller bites!
If most canning recipes seem to yield too much for your small kitchen, Preserving by the Pint has smaller—but no less delicious—batches to offer. Food writer and cooking teacher Marisa McClellan discovered that most "...
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5 reviews
Jonalyn Villanda
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August 19, 2014
Urban preserving
2 people found this review helpful
About the author
Marisa McClellan is a full time food writer and cooking teacher, and has been blogging about canning, pickling, and preserving on her blog Food in Jars (three times nominated by Saveur magazine for a Best Food Blog award) since 2009. She has published three books about canning, including the bestselling Food in Jars. She lives in Philadelphia with her husband.
Marisa McClellan is a full time food writer and cooking teacher, and has been blogging about canning, pickling, and preserving on her blog Food in Jars (three times nominated by Saveur magazine for a Best Food Blog award) since 2009. She has published three books about canning, including the best...
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