Seasonal Canning in Small Bites 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. 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.
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