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Preserving by the Pint: Quick Seasonal Canning for Small Spaces from the author of Food in Jars
by Marisa McClellan
Running Press March 2014 ISBN-10: 0762449683 True PDF 192 pages 100 mb
http://www.amazon.com/Preserving-Pint-Seasonal-Canning-Spaces/dp/0762449683
Marisa McClellan was an adult in a high-rise in Philadelphia when she rediscovered canning, and found herself under the preserving spell. She grew accustomed to working in large batches since 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, and 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.
About the Author
Marisa McClellan is a food writer, canning teacher, and dedicated farmers' market shopper who lives in Center City Philadelphia with her husband Scott McNulty. She's the author of the blog Food in Jars and spends most of her days cooking up jams, fruit butters and pickles in her 80 square foot kitchen. Food in Jars: Preserving in Small Batches All Year Long is her very first cookbook.
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