Preserving by the Pint - Marisa Mcclellan - Bog - Running Press - Plusbog.dk
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 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.
