• aeader on July 18, 2020

  Errata for this book are here on author's website: https://foodinjars.com/cookbooks/preserving-pint-errata/

Notes about Recipes in this book

• Mustardy rhubarb chutney

  • breakthroughc on May 04, 2024

    I made this today and it was tasty going into the jar. Tangy, sweet and mustardy. It will be lovely with roasted pork. I got the 3 half pint jars yield the recipe predicted.

• Salted brown sugar peach jam

  • sarahawker on February 10, 2015

    Quite possibly the best jam I've ever made!

• Peach jam with Sriracha

  • averythingcooks on August 07, 2023

    With only 4 ingredients and relatively short prep time, I have made a lovely savory jam with plans to use it in glazes/sauces for chicken breasts & thighs as well as meatballs. It will also be great on a cheese board. I was a little nervous about ensuring I cooked it long enough for it to set so maybe went a bit long and so my yield came up a bit short...2 x 250 ml jars processed in the canner and a less than full jar for the fridge that will be used this week. And it did it set perfectly :)

• Blueberry jam with crystallized ginger

  • aeader on June 13, 2021

    This jam has a nice zing from the ginger - it's not subtle, but not overpowering, either. I used 4oz jars instead of half pints and got 5 jars.

• Italian plum jam with star anise

  • jdjd99 on June 28, 2020

    Bar none, my favorite jam of all time. I made it with Santa Rosa plums from my yard. Someday I'll try it with Italian plums, but they are harder to find in my area.

• Seedy spiced blackberry jam

  • aeader on July 13, 2025

    Delicious - used half the cinnamon and nutmeg because I wanted more of the blackberry flavor to come through and it was perfect. Used 2.5Tbsp bottled lemon juice instead of fresh.

• Zucchini butter with fresh thyme

  • aeader on July 04, 2021

    Don't think I would make this again. I used 4 small green and 1 large yellow zucchini, and got about 1 pint. The skins really didn't break down, and I didn't care for the texture with all the pieces of skin. I tried using an immersion blender to smooth it out, but I think pureeing the skins/seeds ended up giving it a slightly bitter taste. We ate it with pasta and white beans, with lemon juice and parmesan sprinkled on top for a vegetarian meal, and it was fine, but for the amount of work/time, it would have had to taste better to be a repeat for us.

• Thai basil pesto

  • averythingcooks on June 13, 2024

    There is big flavour in this pesto that uses a lot of Asian style ingredients and no cheese. I used cashews in place of the peanuts which seemed fine & a 1/2 recipe yielded approx 75 mL, destined for the freezer in 1 tbsp portions. My table-top herb planter grows a ton of Thai basil and I can see coming back here often.

• Orange tomato and smoked paprika jam

  • averythingcooks on August 15, 2023

    I made this using mostly golden cherry tomatoes topped up with some red grape tomatoes and it is lovely! I may have cooked it too long to get the "sticky, jammy mess" because my yield was exactly 2 x 125 mL jars (as opposed to the 3 expected for a 1/2 recipe) but no matter because the plan is make it again as soon as I have a bunch more little yellow guys...which probably won't take that long :)

  • breakthroughc on August 30, 2023

    I made this after reading Averythingcook’s note. I would describe it as a smoky, spicy ketchup like jam. I got almost the expected yield, but was a couple of ounces short. I think it will be great on burgers this weekend. A great use for the mountain of sungolds coming out of the garden.

• Blender salsa

  • averythingcooks on September 06, 2023

    This looked great but the combo of bottled lime juice, fresh zest & citric acid makes it over the top acidic (at least for my palate). Perhaps that mellows in time but I'm glad I only made a 1/2 recipe and am now considering repeating this without the citric acid & adding lime to taste with the plan to freeze it rather than can it. UPDATE: Lesson learned...the super tart flavour from the acid required to can tomatoes etc does mellow with time. We just dug into the fridge jar made approx 3 weeks ago and it is awesome. the plan is now to make more this weekend:)

• Slow-roasted grape tomato spread

  • Barb_N on July 03, 2020

    Perfect for those languishing pints of grape (or cherry) tomatoes that were over-bought at the market. The tomatoes needed about 90 minutes to reach the right consistency, not 30. Recipe doesn’t say what to do with the garlic or thyme after roasting. I added them to the tomatoes, of course.

  • averythingcooks on August 20, 2023

    I did cook my tomatoes longer than the time suggested but the garlic took even longer. Once I took the garlic out, I decided to run a knife through it (cutting/smooshing) before adding to the food processor. Other than the oven time, this is very quick to put together and made good use of some red grape + golden cherry tomatoes that are rapidly filling my kitchen. I got 3 x 125 mL jars from a single recipe...and it seems important to note that this recipe is intended for the freezer (not hot water canning).

• Pickled hot pepper rings

  • averythingcooks on August 10, 2024

    I used this easy method for the 2nd time (& forgot to comment last year), this year pickling a mix of cubanelle, jalapeno & banana peppers. The brine is very simple with just red wine vinegar, water & pickling salt and I will get lots of use out of these little jars. The amt of brine is pretty much right on but 1 lb of peppers doesn't seem to be enough for the predicted yield. I had only enough for 2 full 1/2 pints + 1 partial jar for the fridge. A simple, repeatable idea for preserving my pepper harvest.

• Red tomato pickle

  • averythingcooks on March 30, 2024

    I made this at the end of the summer & the full recipe did yield the expected 3 x 250 mL jars. It is a very nice little condiment to have on hand and as she says, you get very soft tomato flesh in a bright vinegary brine. My favourite thing to do is to use the last 1/3 or so of a jar to make a lovely tomato vinaigrette by adding oil and maybe a little honey if needed. The jar itself has everything else needed.

• Pickled kohlrabi matchsticks

  • abrownb1 on July 13, 2020

    Grated kolhrabi on the mandoline so my pickle had more of a shredded texture (similar to sauerkraut). Reached peak deliciousness after about 2 weeks in the fridge to soften the flavors but still pretty good after a few days.

• Smooth tomatillo simmer sauce

  • averythingcooks on September 08, 2023

    This little batch (2 x 250 mL jars) of tomatillo sauce has good flavour from the cumin and the red pepper flakes. I will have no problem finding a use for these jars.

• Maple-sweetened apple butter

  • averythingcooks on November 05, 2025

    My yield here was a bit short with 1 x 250 ml + 2 x 125 jars for the canner. After the last ingredients, she suggests adjusting for sweet/tart levels and I close to leave it as is (a little tart) as I figured it will be easy enough to sweeten when it is being used. And yes...my quick taste confirmed that this stuff is very good.

• Caramelized shallot jam

  • averythingcooks on August 03, 2023

    I hesitated before adding the full amt of balsamic and yes...it turned to out to be too much for my palate. A spoonful of brown sugar + a good sprinkle of salt (and a little longer on the stove to bring it all together) gave me something that was lovely on crackers with extra old cheddar. This is a freezer jam (with a fridge life of 3-4 weeks) so I put a 4 oz jar into the fridge and then froze the rest in 2 tbsp portions...I'm not sure they will actually freeze solid but I don't think they will be in there for long.

• Pickled garlic cloves

  • averythingcooks on September 04, 2025

    I made these last year and am finally commenting. They were good and used in all kinds of dishes but I will say that I do prefer the 2 other versions that I make with distilled white vinegar and white wine vinegar.

• Savory quince preserves

  • hillsboroks on October 10, 2015

    These preserves are tart and zippy, just the thing to accompany cheeses, meats and game. I followed the recipe exactly but found the result too tart from the lemon juice and quince and a bit too hot from the fresh ginger so I ended up adding 2 tbls. more sugar to tone it down a bit to my taste. Next time I think I will cut the amount of fresh ginger in half to start with and add a bit more ginger tasting as I go. I used 4 oz. Mason jam jars and ended up with 5 and a bit extra left over. I find that using these smaller jars for condiments makes for less waste when they are opened. I use a soup kettle that has a flat bottomed steamer insert to water bath process these tiny jars. They are way too small for my large water bath kettle that I use for 8 oz jam jars and other larger canning jars.

• Persimmon chutney

  • bernalgirl on November 07, 2020

    A well-balanced chutney, not too sweet and with a good kick. Excellent with cheese, on a sandwich, or to accompany S. Asian food.

• Cranberry ginger syrup

  • averythingcooks on October 11, 2025

    I have now made both her "cranberry syrup" recipes (the other from Small Batches Year Round). The latter is just cranberries, sugar & water and this one includes fresh ginger in the initial simmer & then lemon juice (+ less sugar) for the boiling stage. The verdict is that I do like this one better as it is noticeably less sweet and it also has a little hit of warmth & tartness. One key thing is that there is a typo in the instructions as 218 F is NOT = 204 C... it is 103.3 C :) I did check to see if this is in the online errata for book and it is not.