Preserving by the Pint

The perfect follow up to Food in Jars: More seasonal canning in smaller bites! If most canning recipes seem to yield too much for your small kitchen, Preserving by the Pint has smaller--but no less delicious--batches to offer. Author Marisa McClellan discovered that 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. 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 • Zucchini Bread and Butter