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

Search this book for Recipes »

Notes about this book

  • 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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Salted brown sugar peach jam

    • sarahawker on February 10, 2015

      Quite possibly the best jam I've ever made!

  • 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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0762451807
  • ISBN 13 9780762451807
  • Published Mar 25 2014
  • Format eBook
  • Page Count 192
  • Language English
  • Countries United States
  • Publisher Running Press
  • Imprint Running Press

Publishers Text

Marisa 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 jam.

<

i>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.

Other cookbooks by this author