Preserving by the Pint

Preserving by the Pint

Quick Seasonal Canning for Small Spaces

Book - 2014?
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A guide for saving smaller batches of produce, with preserving and storage tips plus jar-size recommendations.
Publisher: Philadelphia, PA : Running Press, [2014?]
ISBN: 9780762449682
0762449683
Call Number: 641.42 M1323p
Characteristics: 190 pages : color illustrations ; 23 cm

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celinar
Aug 27, 2019

Marisa McClellan, who initiated many people into food preserving with her blog Food in Jars, aims this book at those of us who don't have space in our kitchens or menus for dozens and dozens of jars. Each batch calls for a couple of pounds of produce and yields a couple of jars, allowing cooks to create a variety of flavors instead of struggling with a tidal wave of apple butter or dill pickles.

I made three of these recipes:

Blueberry-maple jam, 4.5/5: Very tasty with wild blueberries. I replaced the bottled lemon juice with 1/2 tsp. citric acid and would recommend doing it that way.
Salted brown sugar-peach jam, 2.5/5: I don't really miss the salted-sweet trend. It did set up well, again with citric acid instead of lemon juice.
Mint-lime syrup, 5/5: So simple and refreshing in tea, seltzer, or soda. Liquid gold.

f
fernand
May 31, 2019

lond

a
AmandaG7
Jul 01, 2015

I've only made the zucchini pickles so far, but I plan on trying others out this summer! I love how the recipes all have a fun twist and are not your standard jams/pickles. Also, love how all of the recipes are for small batches!

0Charlie Feb 11, 2015

Haven't tried any of the recipes yet but look forward to utilizing the process suggested by the author. Fun and unusual recipes.

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