ISBN Preserving by the Pint book Cooking English Hardcover 192 pages

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 JamMustardy Rhubarb ChutneySorrel PestoZucchini Bread and Butter PicklesOrganized 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.