Workman Preserving by the Pint Book

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 farmers 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.

Specifications

• Author: Marisa McClellan
• Format: Hardcover
• Page Count: 192 pages
• Publisher: Running Press