Preserving by the pint

A perfect follow-up to Food in Jars, Preserving by the Pint will contain approximately 100 recipes divided by season: pestos, fruit spreads, condiments, syrups, whole fruits, and more, done on a small scale. Not many canning books have the city shopper and cook in mind: the cook who wants to work wi [...]
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A perfect follow-up to Food in Jars, Preserving by the Pint will contain approximately 100 recipes divided by season: pestos, fruit spreads, condiments, syrups, whole fruits, and more, done on a small scale. Not many canning books have the city shopper and cook in mind: the cook who wants to work with a quart of strawberries, and not a bushel. In today's world, the average household doesn't need a dozen pints of each preserve, and is more likely to want to dabble in smaller yields. Marisa McClellan designs recipes for smaller-scale experimentation. Preserving by the Pint is intended to become a handbook for farmers' market shoppers who want to cook and eat seasonally - and then extend the season with jams, preserves, jellies, pickles, and more. Organized seasonally, the recipes include Rosemary Rhubarb Jelly, Sorrel and Mint Pesto, Sweet Cherry Compote, Pico de Gallo, Maple-Sweetened Apple Butter, Caramelized Shallot Pickle, and Tangy Orange Glaze.