things i love about this book include: (1) the fact that it's written specifically for small spaces, and my kitchen is nothing if not a small space. seriously, so many canning books are assuming that you're in some huge farmhouse kitchen rather than an urban "galley kitchen" (which is really more of a hallway); (2) it's divided by what's seasonal, which i appreciate since i'm doing all of my shopping based on what's at the farmer's market that week; (3) in addition to the recipes to can, it also includes a handful of recipes with ideas about how to use what you've just canned. for example, follow the recipe for apricot rosemary jam, then follow the recipe for jam-glazed chicken legs. it's a great addition to my cookbook library. The PERFECT follow up to McClellan's "Food in Jars", "Preserving by the Pint" breaks down recipes by season. Each recipe sounds delicious and was fairly unique to other canning books I have seen.As usual, the greatest thing about McClellan's recipes is that they are created in small batches so you don't commit yourself to having 8-12 jars of something you may or may not like. I'm getting a copy for my birthday and I can't wait to start canning! Strawberry season is coming!
Enjoyable quick read, and inspiring that these things don't have to be whole-house productions.
—Jace
Loved the setup of this book!(by the season). Loved the recipes! Wonderful resource!
—loveroflij
I will certainly keep it in mind when I am finally ready to can and preserve.
—Favrhouse2
Beautiful little book for small-time canners like me. Recommend.
—kadami2008
Perfect for a small household. And surprisingly easy!
—Vikenez
