A Peek Inside Preserving by the Pint + Giveaway

Preserving by the Pint cover - Food in Jars

I’ve been showing you all the cover of my new book, Preserving by the Pint, for months now. I thought that since today is its official release date (though Amazon makes such things mostly moot by shipping pre-orders as soon as it has them in stock), it might be fun to show you what it looks like on the inside.

Preserving by the Pint inside spread - Food in Jars

This book is full of tiny batches and was written with farmers market shoppers, CSA subscribers, and container gardeners in mind (though truly, if you’re not among those groups, the book is still for you). All the recipes start with either a pint, a quart, or a pound (or two) because those are the units of measure that so many of us end up with after a trip to the green market, grocery store, or farm share pick-up.

Instead of giving away your excess produce, or worse, tossing on the compost pile, you can preserve it. Make pesto from that giant bundle of Thai basil. Cook excess zucchini down into a creamy, garlicky butter. And transform those alien-like heads of kohlrabi into crisp, tasty pickles.

Preserving by the Pint Spring - Food in Jars

Unlike my first book, which was arranged by type of preserve, Preserving by the Pint is set up seasonally. The idea is that you can start at the beginning with Spring and preserve your way through both the year and the book. As someone who did essentially that while writing the book, I can promise, you’ll end up with a delightfully varied assortment of things in your pantry and freezer when that year is up.

Marinated Sugar Snap Peas - Food in Jars

One thing you’ll start to notice about this book is that while all the recipes do preserve the season, they don’t all do it through canning. A generous handful of the recipes are designed for refrigerator storage and yet others are best frozen. I made the storage choices I did in order to create the best finished product possible.

These marinated sugar snap peas, for instances, are a quick pickle because if you were to process them in a boiling water bath canner, all those spritely peas would lose their snap and crunch. Kept in the fridge, they last a respectable amount of time and are far more delicious.

Pizza Sauce - Food in Jars

This quick tomato sauce is one of my very favorite recipes in the book. Most years, I buy a 100 pounds of tomatoes and spend a week preserving them whole or as puree. However, throughout the summer, there are often small deals on cracked or otherwise marred tomatoes at my local market that I hate to pass up.

This sauce makes it possible to spend a dollar or two, invest a little time peeling and cooking, and end up with two half pints of glorious, flavorful pizza sauce from each batch. Because I make four or five batches over the course of the summer, I end up with enough sauce to last all year, but it doesn’t feel like any work at all and costs nearly nothing.

Sweet Pear Caramel - Food in Jars

In writing this book, I also worked hard to come up with recipes that solved problems. I often hear from people that they wish they could can caramel sauces. While this sweet pear caramel doesn’t have the creamy mouthfeel of a batch made with heavy cream, it’s a really delicious sauce that can be used in place of traditional caramel drizzles (and if you don’t like pears, try it with peach or raspberry puree).

Preserving by the Pint back - Food in Jars

I am really proud of how this book turned out and am so grateful to Running Press for helping me turn an idea into a beautiful, useful thing.

Finally, it’s time for the weekly giveaway to return. I have three signed copies of Preserving by the Pint, liberated from my stash of author copies, to give away. Here’s how to enter:

  1. Leave a comment on this post and tell me what you think about the new book. Or, if you’re not ready to share your thoughts, tell me about your favorite small batch preserving project.
  2. Comments will close at 11:59 pm on Saturday, March 29, 2014. Winners will be chosen at random and will be posted to the blog on Sunday, March 30, 2014.
  3. Giveaway open all.
  4. One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.

P.S. The new book has gotten a bit of love from some of my local media outlets. Here’s what the Philly’s Citypaper, Geekadelphia, and Table Matters have to say.

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717 Responses to A Peek Inside Preserving by the Pint + Giveaway

  1. 701
    Kathy says:

    I tend to be a “big batch” canner since I live with a family who often consume food as if they were starving wolfhounds. So, I look forward to “sizing up” some of your recipes and trying out a few new things on a smaller scale. Your recipes are so creative and I look forward seeing what you came up with this time. I’m glad that it’s organized seasonally, especially for non-peak canning season inspiration. Congratulations!

  2. 702
    Chris says:

    Obviously I haven’t read the book, but I’m looking forward to checking it out. I like that you thought in terms of units that we would use while at the market.

    I’m relatively new to canning and am LOVING your site. Your piece on one-piece, screw on lids was really great and informative.

    So far my favorite project has been making pickled okra just because it came out so well. I live in Charleston, SC so my friends are pickled okra fanatics. I was pleased that the okra passed the test.

  3. 703
    Helen says:

    Your book is beautiful! I’m excited about those sugar snap peas – they look delicious. They would be so perfect to add to my kid’s lunches! If I don’t win I’m going to be buying your book next week. So maybe I shouldn’t win, sales are always good! 🙂

  4. 704
    Sharon says:

    my favorite canning project was peach pie filling!

  5. 705
    Kathy says:

    I love to make small batches of fig and onion jam, delicious on some many things. Congrats on you new ooh!

  6. 706
    Amy says:

    I have never canned before, and was just in the kitchen ~ chopping up bags of red, yellow and green peppers (to freeze) that my daughter found on sale for me today. I went to amazon and picked your books to look at first, saw your blog, and now I’m so excited! We have 5 kids, and go thru a lot of produce ~ every year I think I will learn to can, and this is the spring that I am going to do it. So glad I found your blog!

  7. 707
    Susan says:

    I like making fruit butters in the fall best of all.

  8. 708
    JoAnn says:

    Loved your first book and use your recipes often. I am really looking forward to more inspiring canning recipes for each season!

  9. 709
    Debe DeAngelo says:

    Hello! *just* finished making my first batch of tomato jam from your recipe! They look fabulous and taste delicious! I would L-O-V-E copy of your new book! We are a family of 2 and although we share our jams & pickles, it would be great to make small batches so we could experiment more PLUS we have good farmers markets here in NC!

  10. 710
    Susan says:

    I’ve just returned to canning/preserving this past year. Your website has been a wonderful resource. I can’t wait to have your new book in my hand for this coming gardening season!

  11. 711
    LizG says:

    Congratulations, this is just what I need, can’t wait to read it!

  12. 712
    Brighid says:

    The book sounds heavenly! As I read your post, I thought of the cracked tomato deal I got last summer, the mizuna I brought the town librarians because I grew too much the summer before, the sage still in the freezer from last year… you get the idea. Your book sounds perfect for me. I’m hoping the same librarians feel equally excited about it and order a copy! 🙂

  13. 713
    Grace Lewis says:

    I’m really excited about preserving through the seasons. Seems like a perfect book for someone like me who isn’t putting up tons and tons of vegetables but wants to find nice ways to enjoy the different foods available throughout the year.

  14. 714
    Pat Nelson says:

    Love the idea of small batches since it is just my husband and myself to can for. I have your other book and love it. Can’t wait to get this one to add to my library. Love the ideas you come up with. Can’t wait to get the marinated peas recipe.

  15. 715
    Sue says:

    I just missed your cutoff time but I am up late with insomnia and discovered your blog. I love your site and this book is exactly what I need! My son is a college Freshman and I am working on my “empty nester’s” garden. I am looking out the window at a couple of inches of new snowfall thinking that I will either succeed in growing too much food for one person or not enough for one bunny!

  16. 716
    ed p says:

    Love the idea of the new book. I had to giggle at the last minute jam making because I have been guilty of the same thing. What I did to alleviate the guilt and cut down on the process of all the jars and supplies- I bought the Ball jam & jelly maker. I was wary that it would be a novelty, but it has turned out just the opposite. I can make smaller batches and not have to worry about finding people to take 2 dozen jars of fig or tomato jam. And it actually works. For those just starting out or those of us who look at extra fruit and try to decide on jam or the compost pile, this was a great addition to the kitchen. now I just need to pair it up with your book.

  17. 717


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