Recipes from Preserving by the Pint

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

Preserving by the Pint

Single-Quart Sauerkraut

Spicy Apple Cider-Mustard Glaze

Meyer Lemon Syrup