Physical Copies of Preserving by the Pint

January 17, 2014(updated on October 3, 2018)

Preserving by the Pint

I got back to Philadelphia earlier this afternoon after a week spent hanging out with my sister and her family in Austin (it was a magically good trip and I miss my nephew like a pain). I’d been home for all of fifteen minutes when I headed out again to swing by my editor’s office. Kristen had emailed on Monday to say that she had a few copies of the new book in. I’d been itching for days to see it in person and couldn’t wait any more.

Last time, when I got that first copy of a book I’d written in my hands, I swore like Tony Soprano for a full five minutes. Kristen had to pull me into her office and shut the door to contain my salty words. This time, I didn’t feel moved to let loose a streak of colorful verbiage. Instead, I held it in my hands and felt deeply satisfied.

One of the things I’ve learned over the past few years is that when you write a cookbook, you are capturing a moment in time. Kitchen habits and preserving practices naturally evolve and so as perfect a technique as an author thought they were sharing, it may not remain their preferred approach for all time. I already do a number of things differently now than I did when I wrote Food in Jars*. And while I know my ways of being will continue to develop, I really, really love the moment in time that I caught for Preserving by the Pint. I hope you all will too.

Oh, and just so you know, this book will be officially available on March 25. It’s available for pre-order at Amazon, Powell’s, Barnes and Noble, Indigo, and your local, independent bookseller.

*For example, I don’t use a thermometer nearly as much as I once did to determine the doneness of jam. I rely far more on how it looks and sounds these days.


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42 thoughts on "Physical Copies of Preserving by the Pint"

  • Can’t wait! Hopefully we’ll be able to get you to sign this one too! We spread the word about FIJ all the time. 🙂

  • Yeah, this is how I want to can also! I don’t need a dozen jars of anything. Can’t wait to get your book so I can make smaller batches!!

  • Good info. Lucky me I recently found your blog by accident
    (stumbleupon). I have book marked it for later!

  • I can’t wait to play with it! I’m looking forward to featuring it in canning classes this summer as well as an upcoming Home & Garden column for a local magazine I write for.

  • Congratulations! My canning books are back on top of my jelly cupboard (they still smell of the farm show a little) and my Food in Jars copy is eagerly waiting for its companion. 🙂 Interesting … the move with the thermometer temp! Whenever that’s mentioned in a recipe, I’d try to use it, but then got really frustrated when it hung out at 215.5 and yet started to show me stained glass. If the recipe didn’t have a temp, I was more likely to wrap things up a little early & didn’t get a great set …didn’t totally bother me, b/c I don’t like firm preserves…but I still felt like the result was one of cutting a corner. So thanks for including it in the first one… it has helped me learn more about that state of jam and it is a great reference point….but now I’ve learned to trust my judgement while still getting it right. Thanks for all the hard work that went into both of these!

  • Great looking cover. I’d pick it up for a look even if I didn’t know how great how great you first book “Food in Jars” was.

  • this book is just what I want….I love the process, but with my empty nest, I have a hard time scaling down the size. Looks beautiful.

  • Haha ! On your other blog I was spoofing people so they will already be looking for new book ! I made it sound like it is already out and about . Maybe not nice of me – but a marketing ploy I learned that really works . I said I had cookbooks and used the word them . I am so in love with the beautiful first book – cannot wait to have this one in hand !! Besides the great recipes – the photography is amazing ! My fave pic is the jam filled spoons on pg 49 .

  • Congratulations!! After using your website all summer, I finally got Food In Jars for Christmas. Can’t wait to use both books this summer.

  • Ooh! So exciting! And I just got my Fourth Burner set for Christmas. (quivering with anticipation) How convenient! And thanks for having your book out before the canning season gets in full swing. Very thoughtful of you!

  • I dont care if I have to pick up pop cans along the road to get the $$$ to buy this . . . I cant wait
    It is beautiful
    Congratulations on a job well done!

  • So excited to see the new book. I use Food in Jars all the time. One of my favorite cookbooks and definitely my favorite preserving book!

  • It’s so exciting, Marisa! I can’t wait to get my copy. I’m dying to know – does it match the first one in size and feel and type of paper?

  • Love the way you captured your feelings from the writing of your second book. So true, I’m sure, about how the process evolves. Bravo on your new book. I look forward to bringing it home. Your site and book were what encouraged me to start and eventually love the process of preserving the bounty of garden goodness. Mahalo for that!

  • I look forward to the new book arriving in my local bookstore! FIJ helps me drum up some creativity when the summer garden is producing so much bounty!

  • Beautiful! I can’t wait to pick up my copy. I keep hoping you’ll make your way to california so I can get you to sign them! Congrats!

  • Congratulations! I’m a big fan of your first cookbook and your blog. I pre-ordered this book on Amazon. By the time it arrives in March, I will have full-blown cabin fever, longing for winter to be over. I look forward to using your book to plan for the 2014 canning season. Thank you for teaching so many of us how to do this in small batches, in small spaces, in small blocks of time!

  • I have Food in Jars, and I love it! I appreciate that there is a link on your site to an errata page.

    I also quilt, and I just bought a book called Vintage Quilt Revival. They have a website that includes errata, as well as other information, such as possible classes that could be built around the projects and technical help.

    Anywho, I mention this because if the evolution in your methods you mention is keeping you up at night, adding more notes to your errata page could help you sleep? I would certainly refer to a resource with twists you’ve adopted (less sugar, different types of sweetener, flavor adjustments, etc) to the wonderful recipes that are in there.

    And sometimes a 5 minute Tony Soprano rant is the perfect fix. Case closed! Although recently, I’m utterly on the Frank Underwood bandwagon 🙂

  • Congrats on your forthcoming cookbook! I loved your first, and am looking forward to picking up this one as well! The cover looks beautiful, and I love, love, love the title! All the best!

  • Congrats on your new book! I’m very excited for it.. (although I’ll be waiting for the kindle version as book shelf real estate is at a premium in my house)

  • Marisa, I’ve been waiting for this new book since you mentioned it a year ago! I’m excited for both myself, and you, and I wanted to let you know how much I appreciate how helpful you are for your readers, and how much easier you’ve made my canning learning experience. I was flabbergasted when you replied to an email within hours, and offered helpful suggestions. Preordering the book asap!

  • Loved your first book, already have your next on my Amazon wish list!
    I am still struggling with marmalade! Been told I need to be more patient….

  • Can’t wait to buy this book! I’m a beginner at this craft and I have enjoyed reading all the articles, recipes, and tips I can find. Hoping some of your classes are in my area. Thanks!