My name is Ivriniel and I am addicted to cookbooks. This post is about my latest acquisition, Preserving by the Pint by Marisa McClellan. This is McClellan's second cookbook. Her first, which I also own, is Food in Jars, which is also the title of her blog.
What I really like about this cookbook is that it focuses in small batch canning. The recipes make 2 or 3 pints of jam or whatever.
It also has a great diversity of different food types. There are jams and pickles as one would expect, but also pesto, sauces, and even lacto fermented foods like sauerkraut.
So far I have made Garlic Scape and Arugula Pesto, Honey Sweetened Strawberry Jam, and Raspberry Habenaro Jam.
Next up, Fermented Radish Slices, Hakurei Turnip Pickles, Spicy Pickled Asparagus Spears, Marinated Sugar Snap Peas, Rosemary Rhubarb Jelly, and Sour Cherries with Bourbon.
I am going to need more 1/2 and 1/4 pint jars. :D