A guide for saving smaller batches of produce, with preserving and storage tips plus jar-size recommendations.
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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,…
This guide to canning, jarring, and making preserves is aimed at urban dwellers and farmer's market shoppers interested in working with smaller-than-traditional amounts of produce.
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 cro…
A guide for saving smaller batches of produce, with preserving and storage tips plus jar-size recommendations.
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 fami…
A guide for saving smaller batches of produce, with preserving and storage tips plus jar-size recommendations.
The book is organized by sweeteners, and includes recipes like Sriracha-style Hot Sauce (using honey), Date Pancake Syrup (with maple), Cantaloupe Basil Jam and Marinated Multicolored Peppers (both sweetened with agave), and Fennel & Parsley Relish (sweetened with fruit juice).
-- Naturally Sweet Food in Jars, preserving in the tenor of today's health-conscious audience. . The inventive spreads, dips, pickles, and whole fruits in McClellan's third preserving book use only unrefined sweeteners like maple sugar and syrup, coconut sugar, dates, agave, hon…
The book is organized by sweeteners, and includes recipes like Sriracha-style Hot Sauce (using honey), Date Pancake Syrup (with maple), Cantaloupe Basil Jam and Marinated Multicolored Peppers (both sweetened with agave), and Fennel & Parsley Relish (sweetened with fruit juice).
Eating seasonally has never been so tasty. McClellan shows you how to store all manner of food in jars, with the focus on small batches that make easy projects for a canning novice to tackle. Learn to feed your soul as well as your body.--
A comprehensive guide to home preserving and canning in small batches, provides seasonally arranged recipes for 100 jellies, spreads, and salsas.
A comprehensive guide to home preserving and canning in small batches provides seasonally arranged recipes for 100 jellies, spreads, salsas and more while explaining the benefits of minimizing dependence on processed, store-bought preserves.