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

Seasonal Canning in Small BitesMarisa 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 jamPreserving by the Pint is meant to be a guide for saving smaller batches from farmers markets and produce standspreserving tricks for stopping time in a jar McClellans 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.