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.
