Recipes from Preserving by the Pint

Preserving by the Pint Cookbook

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

A glass jar of single quart sauerkraut with a spoon inside and a two-pronged fork lying beside it.

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.

  • (1)
  • 15 M
  • 14 D
  • 12
Apple Cider Glaze

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.

  • Quick Glance
  • 15 M
  • 3 H
  • 0
A jar of Meyer lemon syrup with a spoon resting on top.

Meyer Lemon Syrup

Luscious as caramel yet simple as simple syrup, this Meyer lemon syrup has a very giftable sweet tart lemon thing going on.

  • Quick Glance
  • 1 H
  • 1 H, 15 M
  • 2