Preserving by the Pint: Quick Seasonal Canning for Small Spaces by Marisa McClellan

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We were lucky enough to have the fabulous Marisa McClellan of FoodinJars.com, here to do a live small batch canning demo and book signing!  This is a wonderfully inspiring canning book. Appealing to veteran canners looking for a new method and an easy and approchable canning introduction for beginners.

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.

Marisa McClellan was living in a high-rise in Philadelphia when she rediscovered canning, and found herself under the preserving spell. Her first book is Food In Jars. 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.

Format: Hardcover

Made by Marisa McClellan