Tag Archives | Preserving by the Pint

Book Tour Events: Birmingham! Memphis! Chicago!

farmers market set-up Just a quick note to say that the book tour is still trucking! Tonight I’ll be at Birmingham Bake & Cook. The class is sold out, but you can call the shop to get on the waiting list. And if you’re in Birmingham and just want a book, leave a comment and we’ll figure something out.

On Wednesday, I’ll be at The Booksellers at Laurelwood from 6-7 pm doing a demo and signing books. And then on Friday, Chicago!

Hope to see some of you there!

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Tonight at The Happy Cook in Charlottesville!

Preserving by the Pint cover - Food in Jars

My Southern book tour starts today! In just a couple of hours, I’m climbing into my car and heading to Charlottesville, VA. I’ll be at The Happy Cook tonight, doing a canning demo and book signing. It’s a free event, but they are asking people to register in advance to ensure that they have enough chairs, so please do call them to sign up at 434-977-2665.

From there, I go to Asheville, and then to Atlanta (please come to my talk at the Atlanta Botanical Gardens. I’m a little bit nervous that I’m going to be talking to an empty room). Next week, I’ll be in Birmingham and Memphis. Here are the exact times and places.

See so many of you soon! I can’t wait!

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Taking Preserving by the Pint to Chicago!

RTM food swap

It seems like this week has been all about event announcements here on the old blog, but I’m going to be out and about like crazy this month and just want to make sure that you all have a chance to come see me if I’m in your neck of the woods.

After I get back from my trip through a handful of Southern states, I’m dashing off to the Chicago area for a four day stint. I’m teaching classes, doing demos, giving talks, and signing as many books as I possibly can. Here’s where I’ll be.

  • April 25 – Highwood, IL: Luncheon and book signing, Highwood Bocce Courts. Event costs $36, which includes lunch and a copy of the new book. 11:30 am to 1 pm. Click here to for more details and to register.
  • April 26 – Chicago Suburbs:
    8:30-10:15 am - Book signing and tasting at the Sunset Foods’ Booth at Northbrook’s Earth Day Celebration in the Village Green (at Meadow & Walters).
    11 am – 1 pm - Demo and signing at the Warren Newport Library in Gurnee, IL. Click here to sign up.
  • April 27 – Long Grove, IL: Canning class at the Sunset Food’s Long Grove Cooking Studio from 1:30-4 pm. Cost is $80 per station or $95 per 2-person station. Call (847) 810-0484 to sign up.
  • April 28 – Winnetka, IL: Demo and signing at the Winnetka-Northfield Library, 2-4 pm. Details here.
  • April 28 – Evanston, IL: Canning class with Mighty Nest. More details to come soon.
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A Southern Swing for Preserving by the Pint

my demo set-up

Next week, I’m packing up my car and hitting the road. This first leg of my book tour is taking me south and I couldn’t be more excited. One of my biggest regrets about my last tour was the fact that I didn’t manage to get anywhere further south than Washington, D.C. and so when planning for this time, it was an absolutely priority.

I’ll be stopping in Charlottesville, Asheville, Atlanta, Birmingham, and Memphis. If you live in one of those cities please do come out and say hi.

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This Weekend: Eat Boutique Spring Pop Up Market at Fringe!

First sighting of the new book in the wild! It is a rare and unique joy.

Hey Boston! I’m coming to see you this weekend. I’ll be at the Eat Boutique Spring Pop Up Market at Fringe on Saturday and Sunday from 12 noon to 5 pm to show off my small batch canning tricks, sign books (we’ll have copies of both Food in Jars and Preserving by the Pint), and answer canning questions.

What’s more, the nice folks at Cuppow are giving a free BNTO to everyone who buys a copy of one of my books (I’m also going to be showing some of the cool things you can do with a BNTO).

Here are all the details:
When: Saturday, April 5 and Sunday, April 6, 12 noon to 5 pm.
Where: Fringe Union
9 Olive Square
Somerville, Massachusetts 02143
How much: Totally free!

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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.