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Preserving by the Pint: Quick Seasonal Canning for Small Spaces

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 such as Blueberry Maple...Read More

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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 such as 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—some take under an hour, leaving you more time to plan your next batch. Marisa McClellan was living in a high-rise in Philadelphia when she rediscovered canning and found herself under the preserving spell. She grew accustomed to working large batches—most vintage recipes are written to feed a large family or to use up a farm-sized 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.

  • Publisher: Running Press
  • Hardcover: 192 pages
  • Language: English
  • Dimensions: 7" x 9" x 1"
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Why did you choose this?
Sur La Table Store
I live alone and only use small amounts at a time, and if I do a big canning, I end up hating the stuff after a while.
Brenda D on Oct 12, 2015
I live alone and only use small amounts at a time, and if I do a big canning, I end up hating the stuff after a while.
Brenda D on Oct 12, 2015
I belong to a CSA and am always looking for tasty ways to use my weekly produce.
Maria P on Jun 15, 2015
I belong to a CSA and am always looking for tasty ways to use my weekly produce.
Maria P on Jun 15, 2015
 

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