Preserving by the Pint

[emil2992]

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

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 ?Ç£vintage?Ç¥ 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?ÇÖs markets and produce stands?Çöpreserving tricks for stopping time in a jar. McClellan?ÇÖs 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.

Formatdf
Language: English
Size: 100.77 MiB
Hoster: Uploaded

http://uploaded.net/file/2ruohl5l/Preserving%20by%20the%20Pint%20-%20Quick%20Seasonal%20Canning%20for%20Small%20Spaces.rar