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 ?vintageOCO 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. qPreserving by the Pintq is meant to be a guide for saving smaller batches from farmerOCOs markets and produce stands?preserving tricks for stopping time in a jar. McClellanOCOs 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. qMAKES 3 (HALFPINT/250 ML)JARS 1 dry quart firm pale green tomatoes (about 2 pounds/910 g) 1 cup/160 g minced ... poblanopepper (about1 small pepper) 1a4 cup/60 ml bottled lime juice 1a4 cup/50 g granulated sugar 3 garlic cloves, anbsp;...
|Author||:||Marisa McClellan, McClellan Marisa Wiewora Kristen Green Richmond Amanda Legato Steve|
|Publisher||:||Perseus Books Group - 2014-03-25|