25 Books to Read Before You Die
 
 

Recently Viewed clear list


Original Essays | Yesterday, 11:30am

Julie Schumacher: IMG Dear Professor Fitger



Saint Paul, August 2014 Dear Professor Fitger, I've been asked to say a few words about you for Powells.com. Having dreamed you up with a ball-point... Continue »
  1. $16.07 Sale Hardcover add to wish list

    Dear Committee Members

    Julie Schumacher 9780385538138

spacer
Qualifying orders ship free.
$16.10
List price: $23.00
Sale Hardcover
Ships in 1 to 3 days
Add to Wishlist
Qty Store Section
8 Airport Featured Titles- Staff Favorites
2 Beaverton Cooking and Food- Preserving
5 Beaverton Featured Titles- General
16 Beaverton Featured Titles- Staff Favorites
30 Burnside Featured Titles- Staff Favorites
21 Burnside Cooking and Food- Preserving
5 Burnside ORANGE- 526/ENDCAP
15 Hawthorne Featured Titles- Staff Favorites
1 Home & Garden Cooking and Food- Preserving
6 Home & Garden Featured Titles- Staff Favorites
25 Remote Warehouse Cooking and Food- Preserving

Preserving by the Pint: Quick Seasonal Canning for Small Spaces from the Author of Food in Jars

by

Preserving by the Pint: Quick Seasonal Canning for Small Spaces from the Author of Food in Jars Cover

ISBN13: 9780762449682
ISBN10: 0762449683
All Product Details

 


New Favorite

Staff Pick

Once again, Marisa McClellan provides us with a great book on preserving in small batches. With so many farmers' markets springing up, there is an abundance of unique fruits and vegetables available, yet these delicious homegrown items come at a higher price than at a supermarket. Preserving by the Pint allows you to experiment with smaller quantities, so you are not spending a fortune on fruit just to get a couple jars of preserves. Try the grape ketchup. It's wonderful and will change the way you think about ketchup.
Recommended by Marci, Powells.com

For any would-be-canner who is short on space or time, Preserving by the Pint is exactly what you've been dreaming of. This book teaches you how to create delicious preserves without committing to an entire pantry full of any one thing. The pictures are gorgeous and so inspiring that I'm already planning my summer preserving schedule!
Recommended by Lizzy, Powells.com

Synopses & Reviews

Publisher Comments:

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 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 farmers 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, 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.

Review:

“An essential guide for anyone enrolled in a farm-share, growing a backyard garden, or just looking to extend the life of seasonal produce.” The Philadelphia Inquirer

Review:

"This is truly a new way to think about preserving and canning — and that's not something that I say lightly....Because they're small-batch, this makes all the recipes in this book well-suited to apartment-dwellers, folks cooking for just one or two, or cooks who just want to can 'on the side' without the need for more elaborate canning theatrics." TheKitchn.com

Synopsis:

Not many canning books have the city shopper and cook in mind: the cook who wants to work with a quart of strawberries — not a bushel. In today's world, the average household doesn't need a dozen pints of each preserve, and is more likely to want to dabble in smaller yields. Preserving by the Pint is intended to become a handbook for farmer's market shoppers who want to cook and eat seasonally — and then extend the season with jams, preserves, jellies, pickles, and more. Organized by season, the 100 recipes include Rosemary Rhubarb Jelly, Sorrel and Mint Pesto, Sweet Cherry Compote, Pico de Gallo, Maple-Sweetened Apple Butter, Caramelized Shallot Pickle, and Tangy Orange Glaze and are accompanied by beautiful full-color photography throughout. It's the perfect companion to McClellan's first book, Food in Jars.

About the Author

Marisa McClellan is a former writer and editor for Slashfood, and has a masters degree in writing from St. Joseph's University. These days, she writes about canning, pickling, and preserving at Food in Jars (twice nominated by Saveur magazine for a Best Food Blog award). She lives in Philadelphia with her husband. Visit her at foodinjars.com.

What Our Readers Are Saying

Add a comment for a chance to win!
Average customer rating based on 1 comment:

jcfg, June 29, 2014 (view all comments by jcfg)
I've been canning for nearly 10 years, having learned from the mother the delicious results of making your own jam and pickles. As a fellow Philadelphian (with a full time job and an ugly commute), I've loved trying Marisa's recipes and I am so happy she's put out a book about cooking in small batches. No longer do I need to wait for a holiday weekend to head to a farm, bring home a flat of strawberries and spend days in the kitchen. I've been making her Rosemary Rhubarb jam for years and can tell you -- it's fabulous. Buy this book.
Was this comment helpful? | Yes | No
(1 of 2 readers found this comment helpful)

Product Details

ISBN:
9780762449682
Subtitle:
Quick Seasonal Canning for Small Spaces from the Author of Food in Jars
Author:
McClellan, Marisa
Publisher:
Running Press Book Publishers
Subject:
Canning & Preserving
Subject:
Cooking and Food-Preserving
Edition Description:
Trade Cloth
Publication Date:
20140331
Binding:
HARDCOVER
Language:
English
Pages:
192
Dimensions:
8.5 x 6.5 in

Other books you might like

  1. Food in Jars: Preserving in Small...
    Sale Hardcover $9.98
  2. The Cool Impossible: The Running... New Trade Paper $16.00

Related Subjects

Cooking and Food » By Ingredient » Fruit
Cooking and Food » By Ingredient » Fruits and Vegetables
Cooking and Food » General
Cooking and Food » Methods » Preserving
Featured Titles » Cooking and Gardening
Featured Titles » General
Featured Titles » New Favorites » Nonfiction
Featured Titles » Staff Favorites

Preserving by the Pint: Quick Seasonal Canning for Small Spaces from the Author of Food in Jars Sale Hardcover
0 stars - 0 reviews
$16.10 In Stock
Product details 192 pages Running Press Book Publishers - English 9780762449682 Reviews:
"Staff Pick" by ,

Once again, Marisa McClellan provides us with a great book on preserving in small batches. With so many farmers' markets springing up, there is an abundance of unique fruits and vegetables available, yet these delicious homegrown items come at a higher price than at a supermarket. Preserving by the Pint allows you to experiment with smaller quantities, so you are not spending a fortune on fruit just to get a couple jars of preserves. Try the grape ketchup. It's wonderful and will change the way you think about ketchup.

"Staff Pick" by ,

For any would-be-canner who is short on space or time, Preserving by the Pint is exactly what you've been dreaming of. This book teaches you how to create delicious preserves without committing to an entire pantry full of any one thing. The pictures are gorgeous and so inspiring that I'm already planning my summer preserving schedule!

"Review" by , “An essential guide for anyone enrolled in a farm-share, growing a backyard garden, or just looking to extend the life of seasonal produce.”
"Review" by , "This is truly a new way to think about preserving and canning — and that's not something that I say lightly....Because they're small-batch, this makes all the recipes in this book well-suited to apartment-dwellers, folks cooking for just one or two, or cooks who just want to can 'on the side' without the need for more elaborate canning theatrics."
"Synopsis" by , Not many canning books have the city shopper and cook in mind: the cook who wants to work with a quart of strawberries — not a bushel. In today's world, the average household doesn't need a dozen pints of each preserve, and is more likely to want to dabble in smaller yields. Preserving by the Pint is intended to become a handbook for farmer's market shoppers who want to cook and eat seasonally — and then extend the season with jams, preserves, jellies, pickles, and more. Organized by season, the 100 recipes include Rosemary Rhubarb Jelly, Sorrel and Mint Pesto, Sweet Cherry Compote, Pico de Gallo, Maple-Sweetened Apple Butter, Caramelized Shallot Pickle, and Tangy Orange Glaze and are accompanied by beautiful full-color photography throughout. It's the perfect companion to McClellan's first book, Food in Jars.
spacer
spacer
  • back to top
Follow us on...




Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at Powells.com.