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Preserving by the Pint

ebook
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 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
  • 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.

    Expand title description text
    Publisher: Running Press

    Kindle Book

    • Release date: March 25, 2014

    OverDrive Read

    • ISBN: 9780762451807
    • Release date: March 25, 2014

    EPUB ebook

    • ISBN: 9780762451807
    • File size: 5210 KB
    • Release date: March 25, 2014

    Formats

    Kindle Book
    OverDrive Read
    EPUB ebook

    Languages

    English

    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 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
  • 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.

    Expand title description text