By Marisa McClellan
Seasonal Canning in Small Bites
Marisa McClellan used to be an grownup in a high-rise in Philadelphia whilst she rediscovered canning, and located herself less than the maintaining spell. She grew conversant in operating in huge batches considering so much vintage” recipes are written to feed a wide kinfolk, or to take advantage of up a farm-size crop, yet more and more, discovered that smaller batches ideal her existence larger. operating with a quart, a pound, a pint, or a host of produce, no longer a bushel, makes it possible for dabbling in conserving with no committing a complete shelf to storing a unmarried kind of jam.
Preserving via the Pint is intended to be a advisor for saving smaller batches from farmer's markets and convey standspreserving tips for preventing time in a jar. McClellan's recipes supply tastes of surprising preserves like Blueberry Maple Jam, Mustardy Rhubarb Chutney, Sorrel Pesto, and Zucchini Bread and Butter Pickles. prepared seasonally, those pestos, sauces, mostardas, chutneys, butters, jams, jellies, and pickles are fast, too: a few take below an hour, leaving you extra time to devise your subsequent batch.
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Preserving by the Pint: Quick Seasonal Canning for Small Spaces from the author of Food in Jars by Marisa McClellan
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