Preserving by the Pint

If most canning recipes seem to yield too much for your small kitchen, Preserving by the Pint has smaller–but no less delicious–batches to offer. Author Marisa McClellan discovered that 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

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Single-Quart Sauerkraut

Know how some bourbon houses offer small batches of prize vintages? We suspect the same sorta thing could transpire with this lovely homemade kraut.

14 d 15 mins

Spicy Apple Cider-Mustard Glaze

Savory, spicy, tangy, and oh so easy, this sticky apple cider glaze is the essence of autumn. Gussies up all manner of chicken and pork.

3 hrs