Bite this Book: Preserving by the Pint

Marisa and I first met at a retreat ages ago, but I had been an avid reader of her blog Food in Jars for years. And of course, she is a regular contributor here on Simple Bites!

I’ve always considered Marisa the authority of all things home canning, and her first book, Food in Jars was a total winner.  I’m so thrilled to be giving away her brand new book, Preserving by the Pint.

Preserving by the Pint

My canning pantry is looking a little bare as the early spring produce as yet to hit the local markets. I can’t wait to begin a new season of preserving – with this new book to inspire me.

Beautifully photographed and penned with Marisa’s warm wit, Preserving by the Pint focuses on urban-friendly small-batch recipe well suited to small spaces and novice canners. It’s an utterly fantastic concept!

Read on for a short interview with Marisa and a chance to win one of two copies of Preserving by the Pint: Quick Seasonal Canning for Small Spaces!

Fermented Radishes
Image by Steve Legato, courtesy of Running Press.

Q&A With Marisa of Food in Jars.

1. How did a small-batch preserving cookbook come to be?

Preserving by the Pint was born out of a feature from the blog that I called Urban Preserving. The idea was to create recipes for jams and pickles that could be made from just a pint, a quart or a pound (or two!) of produce. These are the units of measure that most people pick up at the farmers market, get from their CSA share, or find themselves harvesting from small garden plots and it just seemed natural to make preserves with those same starting points.

When my publisher determined that the first book (Food in Jars) was enough of a success that they’d like to see my next idea, I proposed the tiny batch book. They liked it and so I was off and running!

2. Canning differs from season to season, what is your favourite time of year to ‘put up’?

While I love canning throughout the seasons (and am a fool for wintertime citrus), my very favorite time of year is late summer. There is just so much available for canning in August and September, between tomatoes, green beans, late summer peaches, and the Italian plums.

3. Although canning is growing in popularity, it is still uncharted waters for most. What advice or encouragement can you offer the beginner at home?

Canning really and truly doesn’t have to be scary. If you comfortable enough in the kitchen to make pasta, you should be able to can. However, if the process of boiling full jars is more than you can bear, don’t write off jam making and pickling.

All the recipes in the new book yield small enough quantities that you can always make the recipes, funnel the contents into a container and refrigerate them.

Meyer Lemon Syrup from Preserving by the Pint
Image by Steve Legato, courtesy of Running Press.


**This giveaway is now closed and winners have been announced.**

Thanks to the publishers at Running Press, I have TWO copies of Preserving by the Pint: Quick Seasonal Canning for Small Spaces from the author of Food in Jars to giveaway.

To enter:

To enter this giveaway leave a comment on this post and tell me your favourite flavour of jam. That’s it!

Remember: If you are reading this post via email, please note that you must enter on the blog post, NOT by replying to the email.

Giveaway ends Sunday, May 4, at 7:00 AM EST. Good luck to all!

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

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  1. Strawberry rhubarb ginger is my favorite!

  2. BrittanyS says

    Strawberry jam!

  3. I love banana jam and fig jam. Not ones you find at the market, I’m afraid! 😉