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,┬áliberated 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.

Related Posts:

,

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

  1. 1

    My favorite thing to jam or preserve is cranberries because its a sign of the holidays.

  2. 2
    Stephanie says:

    This sounds like a wonderful idea for all those pints and quarts I run out of imagination for . . . I can’t wait to make preserves from it!

  3. 3
    David says:

    Whatever fruit is about to spoil turned into preserves or jam!

  4. 4
    Liz says:

    It looks beautiful, and I love the seasonal arrangement!

  5. 5
    LeAnn says:

    I love to save a little bit of the produce that does not stick around for long. I can’t wait for the first gems of the season!

  6. 6

    I make fruit leather every year from apples, figs, pears and grapes collected from my yard trees and vines. Sometimes I play around with different fruit combinations. My merlot grapes add a lovely flavor and reddish color to the leather. Good way to keep excess fruit from rotting away.

  7. 7
    Emily says:

    If it involves berries chances are a small batch will be made!

  8. 8
    Karen says:

    I had a half box of clementines that were getting old; I added a lemon and a couple of blood oranges to make 3 half-pints of marmalade. They look so sunny on my shelf,

  9. 9
    Sarah says:

    I made your Meyer Lemon Syrup and love that!

  10. 10
    Amber DePixi says:

    Oh, the book looks quite lovely, and if your previously shared recipes are any indication, it will be a lovely guide! I make small fruit butters when I have surplus of almost any fruit, and then store them in the freezer for later. I use it in yogurt and oatmeal in the mornings. ~Amber from Pixie’s Pocket

  11. 11
    Christina says:

    The book looks gorgeous. Based on the three recipes you show, I must have a copy!

  12. 12
    Caitlin Thompson says:

    It would look great next to my signed copy of your first book because they pair so nicely.

  13. 13
    Kimberley Mulla says:

    I’m so excited for this book! We are growing a much bigger veg garden this year and hope to do more preserving with our own produce.

  14. 14
    Rosemeri says:

    Your book looks wonderful. I love your first book and I think this one will be a welcome companion to it.

  15. 15
    Karen says:

    So excited to have your lovely seasonal book to accompany me throughout the year!

  16. 16
    Betsy says:

    This book looks interesting and chuck full of ideas. I have started a small garden so preserving some edibles would be great. Thank you for the opportunity

  17. 17
    Darcie says:

    What do I think about it? I think I can’t wait to read it and try it!

  18. 18
    Tami says:

    I like the idea that not everything is canned.

  19. 19
    CJ says:

    I recently picked up your first book and discovered your blog. I have never done any canning before and flipping through your book I realized that I had found instructions that I could follow. I plan on starting this spring. I look forward to testing the seasonal recipes in your new book as I learn.

  20. 20
    Rita says:

    Book looks beautiful ! Would love to be a winner !

  21. 21
    Ashlee K says:

    I love how this book is arranged, so clever and fun!

  22. 22
    Sarah says:

    I think the book looks lovely…..that caramel….mmmm! I like to do batches of pesto for the freezer – small ziploc freezer bags that I freeze flat.

  23. 23
    Lisa G. says:

    The book looks beautiful! I’m going to tell my boss at the library about it, and your previous one. I think the other canning books we have are for large amounts. I’d love to win it!

  24. 24
    Ann says:

    I flipped through the book today at the bookstore to see what new and exciting things you have in there. It made me excited for the farmers’ market to reopen in a few weeks so that canning season can also restart.

  25. 25
    CJ says:

    I love the seasonal organization!

  26. 26
    Robyn L says:

    This book looks like a fabulous read! I had some apples leftover from the fall and decided to make a quick batch of apple butter.

  27. 27

    LOVE the new book!! Looks great! My favorite thing to preserve in small batches are jams. They’re my favorite go to gift to clients, vendors, friends…!!! :)

  28. 28
    Andrea says:

    I love your idea to pickle korhabi. I never even thought of that. I have tried many of your recipes and look forward to checking out the cookbook. It looks great! Thanks for the chance to win.

  29. 29
    Ursula says:

    I love the idea of breaking down the sections into seasons. Something to help make the most of each season and it’s fruits and veggies. Congrats on the new book! Loved your first one.

  30. 30
    Ryan G. says:

    I just made a modified version of your blood orange curd…can’t really get any large batches of that even if you want ;)

  31. 31
    Michelle says:

    The book looks beautiful! I am really excited to get my hands on it and look through the wonderful recipes!

  32. 32
    Karen says:

    I just moved into a tiny studio and had to put my canning equipment into storage. This book looks perfect! I can’t wait to see it and use it!

  33. 33
    Missy says:

    It is almost strawberry and rhubarb jam time here in NC! I can’t wait!

  34. 34
    Amanda says:

    I love that preserving through the summer can be so much easier than slaving in a hot kitchen. Small batches is the way to go!

  35. 35
    Mallory says:

    The book looks great! Since I usually am just cooking for myself and LOVE buying stuff at the farmers market, I often end up with things I need to use quickly, definitely making just one jar of refrigerator pickles from whatever’s around – a cucumber, a few radishes, whatever – is my favorite strategy.

  36. 36
    Gayle Erwin says:

    Ia m so in love with your last one, I can’t wait until this one. With spring and summer coming I so look forward to real tomatoes. I won’t eat one until i can get local ones that actually have a taste to them.

  37. 37
    Nicole says:

    Oooh, I love that it’s organized seasonally! I always wind up with huge gluts of things from my garden and no inspiration (particularly when my squash plants get going around mid-summer and I don’t want to turn the stove on ever).

  38. 38
    Lydia says:

    I picked up a copy at my local B & N a few days ago. Rhubarb is one of the first things abundantly available at my farmers’ market, and I am anxious to try to rhubarb rosemary jelly.

  39. 39
    Alison says:

    Small batches are really ideal for me, so this book sounds great.

  40. 40
    kristin says:

    looks like a great book! love the idea of organizing by seasons.

  41. 41
    Mandy says:

    I love the small batch plan. Sounds like it would add a lot of diversity to what I’ve been preserving. Can’t wait to see it!

  42. 42
    Barbara says:

    Things that are sold for a lower price than normal will end up being preserved in my kitchen, because as a senior on a fixed income, it means a great deal to me to have some extras “put by” when I have an unexpected expense that cuts into my grocery budget. My hubby brought me 16 pounds of tomatoes last week that he bought for $5, and I’m still so excited when I see them safe in their pretty jars!

  43. 43
    Diana says:

    I really like the idea of picking the preserving method based on what’s best for the recipe, rather than doing a single-method book.

  44. 44
    Diana says:

    I really like the idea of picking the preserving method based on what’s best for the recipe, rather than doing a single-method book.

  45. 45
    Eileen says:

    Hooray for new book! It looks just beautiful. And that pear caramel sauce sounds so good, I practically can’t believe it. Thanks for the giveaway opportunity!

  46. 46
    Megan says:

    Can’t wait to try that pizza sauce!

    Your breezy and matter of day approach to small batch jams revolutionizes my canning life. Last summer I made peach, apricot, and plum and they were all amazing – but I have one last jar of plum that I’m holding on to for something special.

  47. 47
    Katherine Rayburn says:

    I like the fact it’s organized seasonally. So often I can’t find some way to preserve what I have at the moment, but see tons of things for later in the year (and I forget by then).

  48. 48

    In an age where bigger is better and more is best, I appreciate things that are the right size, especially since I live alone and frequently cook for one or two. I’ve been struggling to “right size” my garden, and with this book, I can “right size” the harvest. It’s a brilliant idea!

  49. 49
    Christine says:

    I’m really excited that it’s organized seasonally, so like you mentioned, I’ll have a great array of items across the entire year. I live by myself, and love canning for others, however, I can’t always make it through my projects on my own. So i’m also excited about the small batch part! Overall I can’t wait to flip through this one!!

  50. 50
    Carol says:

    I love finding “deals” on fruits & vegetables and the deciding how I will preserve them – your book is just what I need.

Trackbacks/Pingbacks

  1. Links: Mango Butter, Savory Crumbles, and Winners | Food in JarsFood in Jars - March 31, 2014

    […] #106/Lynn […]