Preserving by the Pint
Quick Seasonal Canning for Small Spaces From the Author of Food in JarseBook - 2014
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 "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.
Publisher: New York : Running Press, 2014.
Branch Call Number: ELECTRONIC RESOURCE
Characteristics: 1 online resource (193 p.)