Preserving by the Pint Typos

June 19, 2014

pizza sauce picture

One of the inevitable things about writing a book is that no matter how hard you work at making it perfect, there will still be a mistake or two in it when the manuscript goes to print. It happened with Food in Jars (you can find the errata page for FiJ here) and it has happened again with Preserving by the Pint.

At my book events I’ve been hand-correcting every book I sign, but I realize that not all of you are going to make it out to a class or demo. So in order to make the corrections accessible to everyone, I’ve created an errata page so that all the errors and fixes are in a central place.

If you’ve spotted an error or typo in the book that you don’t see listed here, please drop me a line so that I can add it to the list and make sure that it gets corrected in a future printing.

Sharing is caring!

Posted in

Leave a Reply

Your email address will not be published. Required fields are marked *

23 thoughts on "Preserving by the Pint Typos"

  • As a book editor, I totally get it! A manuscript and laid-out files go through so many hands that sometimes, despite best efforts, things just happen. Thanks for getting the correct info out. And hand-correcting the books is commendable–that’s a lot of work. 🙂

  • I’m so happy to see the errata page. I thought I was going nuts when I read the bit about the gas stove last night. 🙂

    1. I should probably mention that I was reading the Nook version which I downloaded about a month ago. I mean … who doesn’t read cookbooks before bedtime?

  • my copy of fij seems to have all errata already corrected-but I did go through preserving by the pint and penciled in the corrections. Thanks!

  • One question about the Caramelized meyer lemon syrup. The correction says to cook it until 250 F in the initial stages. After adding the lemon juice and stirring until smooth the recipe says to return to the heat and continue to cook until it reaches 218 F. Is the 218F temperature correct? Or is it supposed to be something different as well?

  • Marissa, is the champagne vinegar brine supposed to completely cover the strawberries in the quick pickled strawberries recipe? I’m assuming it does.the volume measurements only filled about half my quart jar, so I doubled the brine for the jar.

    1. What typically happens is that the strawberries wilt into the brine. Even if it doesn’t cover them immediately, they’ll soften and release their juices to the point where they’re eventually covered.

  • I made the strawberry sweetened honey jam this weekend! I was so relieved to see you posted this practically hours before I searched : ) thank you for the delicious inspiration.

  • I wanted to know what is a dry quart of tomatoes? I just got a bunch of tomatoes in from my garden and wanted to make pizza sauce from your book; but I came across that dry quart thing and got confused? Could you tell me what it is.

    1. A dry quart is simply a what a quart container (like the ones you get at the farmers market) will hold.

      1. How much would I use if I’m using veggies from my garden? I don’t have a container from a farmers market.

  • I have a question about the pizza sauce. The picture in the book seems to show a seedless sauce, but I don’t see a step where we remove seeds or strain the sauce or anything like that. Am I missing a step? I found the errata page with the citric acid note, thanks – I have always just put it in the jars, not in the food directly, so was glad for the clarification for this recipe.

  • In the Rosemary Apple Jam p 130, do you leave in the sprigs of rosemary in, or remove them? In the picture it looks like they were removed so that is what I just did! Thanks for a reply.

  • I noticed a few inconsistencies in the pounds/grams conversion. You have 1pound = 355g (in p.42+43) and also 1pound=680g (in p.112+113), instead of 1pound = 460g. If this is a typo, which unit should I rely on? If not a typo, does the pound/grams conversion have a different meaning? Thank you very much!

  • I’m making the Zucchini Butter (p 85) and think I may have found another errata. It doesn’t say when to add the sea salt and black pepper, so I’m adding them with the thyme. I don’t think a hour of cooking time will impact it. Thanks – really enjoying the book!

  • In preserving by the pint, the fridge dill pickle recipe list different quantities of apple cider vinegar in the instructions versus the ingredient list, I choose the greater quantity to be safe, though they were quite sour, so I do wonder if I choose the wrong amount.

    1. I’m looking at that recipe right now and I don’t see the discrepancy. The ingredient list calls for 3/4 cup cider vinegar. In the instructions, it tells you to combine that vinegar with 3/4 water. You’re looking at the recipe on page 72, right?

  • Hi Marisa,

    I just encountered the same problem tonight while making the dill pickles on page 72.

    The ingredients list calls for “3/4 cups / 360 ml” of apple cider vinegar, but 3/4 cups doesn’t equal 360 ml, so I was confused as to which measurement was right.

    Further down the page, in the recipe instructions, it says to combine with 3/4 cups / 180 ml of water, which is the correct conversion. Since the recipe intro mentions the United States, I figured the vinegar amount in milliliters must be wrong, so I went ahead with the imperial measurement.

    I still have to wait for a few days to taste the result, so fingers crossed!

    1. I wrote the book in imperial measurements and the metric was added in editing by the copy editor. I do apologize for any errors made in those conversions.