Preserving By the Pint (+ Giveaway!!!)
I’m not going to lie. Sometimes, even for a seasoned canner like myself, well, I just loose my water bath mojo. My inspiration goes kaput, I stare at fresh produce wondering “what? how?” and nothing comes. Sure, things like apple butter and bread & butter pickles and sweet pickle relish and applesauce and the other usual suspects will forever be in production ’round here. No problem there. Something that switches up the routine, though, that brings back the sizzle and the thrill to the entire process is truly a godsend.
Enter Preserving By the Pint. Marisa McClellan, of the award-winning canning blog and book Food In Jars, has done it again. Just as I was when her first book came out, Marisa’s new book has me oohing, ahhing, and audibly declaring “I’m totally going to make that!” page after beautiful page. There is so much inspiration here. What I think I love the most about it, though, aside from the fact that the recipe yields are small (1-2 pints or half pints, mostly), is that it steps outside of just water bath-canned foods.
There are recipes for fermenting, for quick pickles, for syrups, for salts, for granola, for pestos, and for a medley of otherwise preserving foods in jars. There are, of course, numerous creative, delicious-sounding jams, jellies, chutneys, curds, salsa, pickles, sauces, and other water bath-canned delicacies. Also included are a number of “vehicles” for your provisions, if you will, including whole wheat biscuits, jam-glazed chicken legs, vinaigrettes, and more. It’s genius, really, and exquisitely photographed (the images shown here are photographs I took of the images in the book-they don’t really do Marisa’s photos justice, but you can at least get a sense of how lovely the real photographs are). And that Orange Cardamom Curd on pages 176-177? Mercy. Speaking my language, you are, Ms. McClellan.
I recently had the immense pleasure of jumping the digital to real-world fence with Marisa. She was on the southern leg of her book tour and made an overnight stop and demonstration at Villagers mid-April. Long proponents of each other’s works (she’s got a guest recipe in my forthcoming beverage book “Quench”, which publishes in October!), we thought it would be fantastic to give each other real world hugs and such during her stay. Marisa stayed overnight with us and even was game enough to play ninjas with Huxley, “sparring” with him, using his ninjas “weapons”, the works. She must be an awesome aunt to her nephew, Emmett, who’s right around Huxley’s age. Marisa is true blue. She’s genuine, and smart, and quick-whitted, and easy to talk to, and all the things you hope to find in someone you’re already quite taken with online.
And, best of all, she and her publisher Running Press have generously agreed to give away a copy of Preserving By the Pint to one small measure reader. Woohoo! All you need to do to enter is tell me what you’re excited to preserve. From strawberry jam (Marisa’s recipe for a honey-sweetened version has become Huxley’s jam of choice around here!) to fermented radishes (I love this recipe of hers; we’ve incorporated the slices into everything from sandwiches to frittata), I’m excited to can pretty much everything in Preserving By the Pint. This book is a serious keeper, for sure, and since it’s arranged around the four seasons, I’ll be finding inspiration year-round.
The giveaway will run for one week, concluding next Thursday, June 19th, at midnight EST. Please leave a means of contacting you in your reply, either by leaving your email address in your comment or in your comment information (which is visible only to me).
Happy canning friends, and thanks to Marisa and Running Press for helping me find my canning mojo again!