A perfect follow-up to Food in Jars, Preserving by the Pint will contain approximately 100 recipes divided by season: pestos, fruit spreads, condiments, syrups, whole fruits, and more, done on a small scale.

Seasonal Canning in Small Bites Marisa McClellan was an adult in a high-rise in Philadelphia when she rediscovered canning, and found herself under the preserving spell. She grew accustomed to working in large batches since most vintage" recipes are written to feed a large family, or to use up a farm-size crop, but increasingly, found that smaller batches suited her life better.

Working with a quart, a pound, a pint, or a bunch of produce, not a bushel, allows for dabbling in preserving without committing a whole shelf to storing a single type of jam.

Preserving by the Pint is meant to be a guide for saving smaller batches from farmer's markets and produce stands,preserving tricks for stopping time in a jar. McClellan's recipes offer tastes of unusual preserves like

• Blueberry Maple Jam
• Mustardy Rhubarb Chutney
• Sorrel Pesto
• Zucchini Bread and Butter Pickles

Organized seasonally, these pestos, sauces, mostardas, chutneys, butters, jams, jellies, and pickles are speedy, too: some take under an hour, leaving you more time to plan your next batch.