{ "item_title" : "Preserving by the Pint", "item_author" : [" Marisa McClellan "], "item_description" : "The perfect follow up to Food in Jars: More seasonal canning in smaller bites If most canning recipes seem to yield too much for your small kitchen, Preserving by the Pint has smaller--but no less delicious--batches to offer. Author Marisa McClellan discovered that 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 JamMustardy Rhubarb ChutneySorrel PestoZucchini Bread and Butter PicklesOrganized 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.", "item_img_path" : "https://covers3.booksamillion.com/covers/bam/0/76/244/968/0762449683_b.jpg", "price_data" : { "retail_price" : "27.00", "online_price" : "27.00", "our_price" : "27.00", "club_price" : "27.00", "savings_pct" : "0", "savings_amt" : "0.00", "club_savings_pct" : "0", "club_savings_amt" : "0.00", "discount_pct" : "10", "store_price" : "" } }

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