Marisa McClellan, bases her second canning cookbook, Preserving by the Pint, on the practical notion that most people do not require a winter’s worth of jams, pickles, or chutneys. Instead, she offers literally pint-sized canning recipes, perfect for smaller households or those who just don’t want five dozen jars of blueberry jam.
McClellan isn’t exactly burning new territory here. Eugenia Bone, master chef, mycologist, and expert canner, led the way in 2009 with her seminal: Well-Preserved whose subtitle says it all: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods.
Bone’s book is the bible, a clearly written manual well-suited to those whose kitchens resemble broom closets. A canning novice could pick up her book and end up the happy producer of canned tomatoes and perfectly pressure-canned corn. I know. I was that person.