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Preserving by the Pint: Quick Seasonal Canning for Small Spaces from author of Food Jars
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Preserving by the Pint: Quick Seasonal Canning for Small Spaces from author of Food Jars in Franklin, TN
Current price: $27.00
Barnes and Noble
Preserving by the Pint: Quick Seasonal Canning for Small Spaces from author of Food Jars in Franklin, TN
Current price: $27.00
Loading Inventory...
Size: Hardcover
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 smallerbut no less deliciousbatches 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.
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 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.
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 smallerbut no less deliciousbatches 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.
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 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.
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 smallerbut no less deliciousbatches 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.
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 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.
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 smallerbut no less deliciousbatches 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.
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 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.
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