Preserving by the Pint: Quick Seasonal Canning for Small Spaces from the author of Food in Jars

Preserving by the Pint: Quick Seasonal Canning for Small Spaces from the author of Food in Jars

Marisa McClellan


Seasonal Canning in Small Bites

Marisa McClellan used to be an grownup in a high-rise in Philadelphia whilst she rediscovered canning, and located herself less than the conserving spell. She grew familiar with operating in huge batches considering such a lot “vintage” recipes are written to feed a wide kin, or to take advantage of up a farm-size crop, yet more and more, chanced on that smaller batches ideal her lifestyles higher. operating with a quart, a pound, a pint, or a host of produce, no longer a bushel, permits dabbling in holding with no committing a complete shelf to storing a unmarried form of jam.

Preserving through the Pint is intended to be a consultant for saving smaller batches from farmer’s markets and bring stands—preserving methods for preventing time in a jar. McClellan’s recipes provide tastes of surprising preserves like Blueberry Maple Jam, Mustardy Rhubarb Chutney, Sorrel Pesto, and Zucchini Bread and Butter Pickles. geared up seasonally, those pestos, sauces, mostardas, chutneys, butters, jams, jellies, and pickles are fast, too: a few take less than an hour, leaving you extra time to devise your subsequent batch.

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