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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.

Book Signing at the Fair Food Farmstand at Reading Terminal Market this Saturday!

PbtP stack

Friends! The season of book signings, canning demos, and weekly reminders about all my crazy travels are upon us!

For my first official, post-release event, I’m staying close to home. Locals will find me at the Fair Food Farmstand at Reading Terminal Market in Philadelphia this Saturday, March 29, 2014, from 10 am to 2 pm. I’ll be standing behind the cheese case, handing out tastes of my honey sweetened strawberry jam and signing books.

We’ll have copies of the new book on hand for sale, as well as a few of the old one as well (I’m also happy to sign copies of the books that you might already own). Please come out, pick up a book, and say hi! I hope to see a number of you there!

P.S. My cold is finally gone, so you can come out, safe in the knowledge that I won’t pass an early spring bug along to you!

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One Month Until Preserving by the Pint

Preserving by the Pint

Exactly one month from today, Preserving by the Pint will be released. I am thrilled (and only just a little bit terrified) to share this new collection of recipes with you all. There will be a number of blogger giveaways to celebrate the book when it is available (including one here), but if you don’t want to take your chances with lady luck, you can always pre-order a copy from AmazonPowell’sBarnes and NobleIndigo, or your local, independent bookseller.

I’m also going to be traveling a ton this spring and summer to share the new book in person. I’m updating the Classes and Events page on a near-daily basis, so please do make sure to check it often for news.

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Upcoming Classes: Temple University! The Brooklyn Kitchen! And More!

class image revised

We are rapidly approaching the end of my busy season, but there are still a few events left on the calendar. Here’s what’s coming in the next couple weeks!

  • November 19 – I’m speaking at the Temple University Bookstore about how my evolution from hobbyist blogger to full time writer, teacher, and author. The program starts at 6 pm. More details can be found here.
  • November 20 – Prep for the holiday season with some homemade Edible Gifts at The Brooklyn Kitchen. We’ll cook up batches of Cranberry Chutney and Cranberry Syrup and will dig into the details of boiling water bath canning. Class is from 6:30 – 8:30 pm. Click here to sign up.
  • December 8 – Pear Cranberry Chutney class at Wyebrook Farm in Chester County, PA. Class runs from 1 – 3 pm and you can sign up by clicking here!

In other exciting news, my second cookbook, Preserving by the Pint: Quick Seasonal Canning for Small Spaces, is now available for pre-order (it will be released on March 25, 2014). It’s on Amazon, Powell’s, Barnes and Noble, and Chapters (for the Canadians!). I’m just starting the process of planning my tour to support this book. If you want me to come to your city or town this time around, I’m absolutely game but I’ll need your help. Here’s what you can do:

  • If you have a connection with book store or kitchenwares shop that hosts author events, make an introduction. Same goes for cooking schools that host guest instructors.
  • I love spending a morning or afternoon at a local farmers market. If you think I’d be a good fit for yours, hook me up with the coordinator.
  • Let me know if you want to host a private canning class for your local canning circle (there is a fee for this).
  • I’m all about the book potluck. If your local canning or food swap community wants to invite me to bring a stack of books to your upcoming gathering, just say the word.

I can’t wait to meet even more of you all this spring and summer. Thanks in advance for all your help.

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Autographed Copies of Food in Jars Available Through Provisions

provisions fij

Earlier today, Food52 officially launched Provisions. It’s an online shop stocked with an array of truly lovely kitchen tools, linens, dishware, and artisanal edibles. They launched with a handful of product collections and I do believe that there’s one that may be of particular interest to many of you.

Called Small Batch: Jamming, this collection includes the new blue glass heritage jars, a handy canning kit, a gorgeous vintage copper jam pan, and signed copies of my cookbook. I’m hand packing and shipping every copy that’s ordered through Provisions, which means if you’ve wanted to have one with a personalized note and I haven’t gotten to your town yet, now’s your chance. I’m ready to write notes, make recipe suggestions and otherwise inscribe a book just for you. We’re only selling 100 autographed copies through Provisions (and 20 have already been ordered), so if you want one, I suggest placing your order soon!

 

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“The Return of Spring” at Art in the Age

food in jars at Central Market

In the past, my work as a writer, teacher, and food preserver has taken me to libraries, barns, farmers markets, and private homes. Tonight, for the first time, it’s taking me (or at least, my books and jars) to an art gallery. A collection of my jams, pickles, and preserves, along with copies of my book, will be part of the new show at the Art in the Age shop/gallery in Old City, Philadelphia.

Called The Return of Spring, this group exhibition features an eclectic mix of work from environmentally inspired artists and craftspeople from the Philadelphia region. It opens tonight at part of First Friday and runs through the end of the month. There’s a reception tonight from 6-8 pm and you can get more details about that here. I hope some of you can make it!

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