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Preserving by the Pint

Preserving by the Pint

Quick Seasonal Canning for Small Spaces from the author of Food in Jars

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. 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 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.


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Genre: Cooking / Cooking / Methods / Canning & Preserving

On Sale: March 25th 2014

Price: $13.99 / $17.99 (CAD)

Page Count: 192

ISBN-13: 9780762451807

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Reader Reviews

Praise

“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
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