<DIV><p>Not many canning books have the city shopper and cook in mind: the cook who wants to work with a quart of strawberries?not a bushel. In today’s world, the average household doesn’t need a dozen pints of each preserve, and is more likely to want to dabble in smaller yields. <I>Preserving by the Pint</I> is intended to become a handbook for farmers’ market shoppers who want to cook and eat seasonally?and then extend the season with jams, preserves, jellies, pickles, and more. Organized by season, the 100 recipes include Rosemary Rhubarb Jelly, Sorrel and Mint Pesto, Sweet Cherry Compote, Pico de Gallo, Maple-Sweetened Apple Butter, Caramelized Shallot Pickle, and Tangy Orange Glaze and are accompanied by beautiful full-color photography throughout. It’s the perfect companion to McClellan’s first book, <I>Food in Jars</I></p>.<BR></DIV>