About this item

Seasonal Canning in Small BitesMarisa 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 jamPreserving by the Pint is meant to be a guide for saving smaller batches from farmers markets and produce standspreserving tricks for stopping time in a jar McClellans 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.



About the Author

Marisa McClellan

Marisa McClellan is a food blogger, cookbook author, and canning teacher based in Center City Philadelphia. Her books include Food in Jars, Preserving by the Pint, Naturally Sweet Food in Jars, and The Food in Jars Kitchen. She has written for a number of publications, including The New York Times, USA Today, Parents Magazine, The Wirecutter, Food Network, Serious Eats, The Kitchn, Grid Philly, Saveur, Edible Philly, and Table Matters. Marisa also co-hosts a podcast dedicated living a food-focused life called Local Mouthful. Find more of her jams, pickles, and preserves (all cooked up in her 80-square-foot kitchen) at foodinjars.com.



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