sorrel flowers

preserving by the pint, sorrel pesto, and a giveaway

Preserving by the PintMarisa McClellan is my kinda gal. She’s a writer, recipe developer, veteran canner and tireless can-vangelist. When you read Marisa’s blog, you can tell — she can’t see produce without thinking about what it would look like in a jar. 

sorrelHer first book, Food in Jars, has been printed umpteen times and sold a bazilion copies and I expect the same will be true for this lovely second book of hers – Preserving by the Pint. The recipes — for a pound of this or a couple of pints of that – are quick to pull together and the flavor combinations are sensational. The book is organized seasonally, the photos are delectable and the layout fits the charming, casual, friendly tone throughout.

sorrel pestoRight off the bat, Sorrel Pesto grabbed my attention. I love me some sorrel. LOVE it. This is the recipe that I always make with sorrel, but I was ready for some new ways to use it because I think there’s a sorrel renaissance happening this year. I’m seeing it at all the farmers’ markets.

sorrel flowersSome of what’s on offer at markets is foraged, wild sorrel, other farmers are offering what I grow – garden sorrel (there are two kinds: red veined and a fine leaved variety).

This recipe called for the larger, spade shaped leaves of wild sorrel. Check it out, there were even some sorrel flowers mixed in  the bag. The flavor is lemony and acidic, with no bite at all, just fresh, green, and the taste of Spring.

tartine with sorrel pestoI do think salmon and sorrel are BFFs, so once I whirred this pesto together, I just spread it on a Ryvist cracker and piled on smoked salmon. I suggest you do the same. Right away.

I was thrilled to get my hands on this book and now you can, too. Marisa’s publisher, Running Press, has offered up  a copy of Preserving by the Pint for one of my readers. Just leave me a comment and tell me the first thing you plan to preserve now that the growing season has commenced. I’ll choose a winner by random number generator on Monday, May 12.

Hope your world is warming up. Ours finally is. Ahhh.

xoCathy

Sorrel Pesto
reprinted by permission of the author
from Preserving by the Pint, Marisa McClellan (Running Press)
Makes one half-pint jar

2 cups /450 g packed clean sorrel leaves
1/2 cup/27.5 blanched and slivered almonds, toasted
2 garlic cloves
1/2 teaspoon finely milled sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup/60 ml olive oil, plus more as needed

Roughly chop the sorrel leaves and combine them with the almonds, garlic, salt, and pepper in the bowl of a food processor. Pulse until a paste begins to form. Remove the lid and scrape down the bowl, if necessary. Once you’ve gotten to a chunky paste, slowly  stream in the 1/4 cup/60 ml olive oil with the motor running and process until well combined. Taste and adjust the seasoning.

Pack the pesto into a half pint/250 ml jar (if you’re freezing it, try dividing it between two quarter-pint/125 ml jars). Cover with olive oil (t keeps out the oxygen and prevents the top of the pesto from browning) and either refrigerate or freeze. It will keep in the refrigerator for at least a week, or in the freezer for up to a year.

68 thoughts on “preserving by the pint, sorrel pesto, and a giveaway”

  1. I’m doing pickled ramps right now. The vinegar brine, lemon peel and jalapeño pepper mellow the ramps’ raw garlic flavor and add piquancy and complexity.

    re sorrel: one word from my childhood summers. Schav.

  2. Well, I CERTAINLY will make the sorrel pesto, as sorrel might be my favorite green – or at least in a dead heat with dandelion greens! Have Food In Jars, to Preserving By The Pint will keep ot from being lonesome!

  3. Ramp kimchi for me. So delicious!

    I’m definitely going to give the sorrel pesto a go — sounds terrific.

  4. I’ve never had sorrel pesto, but now I’m very intrigued. The first thing on my list is pickled jalapenos since I’m going to have a ton leftover after my cinco de mayo festivities.

  5. This will be my first canning season. I’m daunted but excited about the possibilities. I’m planning Strawberry Jam this week and hope to have some different kinds of pickled things later in the Summer, including cucumbers and okra. I’d love to try this pesto too!

  6. It never occurred to me to make pesto with sorrel, but now I can’t think of anything else. It haven’t tried growing it myself, but the CSA starts up in two weeks….

  7. I have gone mildly insane over beets lately; I think I want to do some very thinly sliced beet pickles with kombu next.

  8. Just ran 2 batches through the pressure canner yesterday. Black beans in one and chicken in the other. Usually the first *seasonal* thing I put in jars is strawberry jam. (several varieties and mix-ins)

  9. I am planning to make plenty of traditional dill pickles and a boatload of tomato sauce–and everything else is up for grabs. :) Thanks for the giveaway opportunity!

  10. I think that I will start out by replacing all of my condiments with my own canned versions. Jalapenos first (a small victory) and then whatever strikes my fancy each weekend!

  11. Apricot jam is what I’ve been dreaming about. I’m onto my last jar and I keep waiting and checking the market for good fruit. Having said that, I think strawberries will tempt me to start the canning season before the perfect apricots arrive!

  12. Asparagus! Local (Washington State) crop is just starting. First time ever crop of rhubarb in the garden this year but I think that will be devoured fresh.

  13. My elderflower plant just started blooming and I’m planning on making elderflower syrup. My family makes it in Slovakia; it’s so good, it’s like liquid crack

    1. I can every summer…mostly interesting jams, preserves and chutneys (heavy on fresh ginger). However, in cleaning out a drawer last week I found a long lost recipe for a wonderful relish made with grated summer squash and chopped onions. It’s beautiful color makes it a great addition to a plate and it is incredibly good on burgers and summer hot dogs. Who would have thought! I got the recipe in 1978 from a woman selling squash at the Houston Farmer’s Market and have never seen a similar recipe! I feel like I am about to reacquaint with an old and dear friend. Come on summer squash!

  14. This is a terrific book. I’d love to win a copy for my sister. She’d has a fabulous veggie garden.

  15. I started my season pickling one of my favorites, asparagus – The big, fat stalks in the suave 12oz. jars. In addition to bumping up a Bloody Mary in a classy way, I’ve learn to love this tasty pickled bit of spring lightly grilled or pan warmed.

  16. That pesto sounds delightful. Sorrel might be in real competition with watercress as a new favorite spring green!

  17. I haven’t decided on the first canning foray this year. I do know I want to go more savory than I did last year as that way I don’t have to worry about who is diabetic and who isn’t. I did see a strawberry & Chipolte pepper jam though not too long ago that folks were raving over. Might try that.

  18. I feel like the first preserve of spring ought by right to be strawberry jam, but I haven’t yet seen any strawberries-I might have to tide myself over with some early pickles if the asparagus shows up first.

  19. It will depend on what I find at the Farmer’s Market Saturday! My garden got started late due to bad weather (at least I didn’t suffer the losses others did!).

  20. I’ve been waiting through our cold, wet spring for the first rhubarb. Strawberry rhubarb ginger jam is a wonderful mix of sweet, sour and spicy. I’m going to make some this year!

  21. French radishes are just popping up, so I’m going to try fermented radishes. And in not too long will be my six-year-old daughter and my annual strawberry picking/jam-making marathon, which it can’t wait for. And then all bets are off! (And I’m making the sorrel pesto with smoked salmon and crackers for an appetizer to take to a dinner this weekend, but I wouln’t say it’s going to be “preserved.”)

  22. I took a year off from canning and am ready to get back into the swing of things. High on my list are pickles, tomatoes, and jam

    1. Congratulations, Annie! You’ve won the book. Please email me at mrswheelbarrow AT gmail DOT com with your mailing address! Thank you.

  23. I love to can, and have acquired a new pressure canner for my birthday which I plan on using liberally this summer. Up here in the north my first order of canning business will be asparagus, hot and pickled!

  24. Love reading all the comments above, especially Judy and the recipe from a farmers market. It makes me think of a zucchini relish that ended up quite tasty! I have pickled green beans on my mind, after the asparagus. Marissa is a great source of inspiration and knowledge- can’t wait to get her newest book ;-)

  25. I might just have to try your sorrel pesto! I live in Colorado but am in SoCal for a couple of weeks. My garden sorrel was just getting started, and I’m sure it’ll be flushed out when I return. I love the lemony taste, so this would be a nice way to keep it.

  26. I’ve never eaten sorrel before! Will definitely have to give it a try! I’ll be canning spinach very soon!

  27. I love making chutneys, but what I’m most looking forward to is preserving the wonderful flavor of locally grown strawberries, plums, cherries and blackberries.

  28. Pickles and more pickles–cucumbers, green beans, peppers etc. Then tomato anything as well as strawberry jam. Can’t wait to get started!

  29. The sorrel pesto is going to be my first this year. My son loves sorrel so much – his Birthday gift this year will be a couple jars of Sorrel pesto!!!! The rest we’ll eat happily. Sorrel is a way to extend the bright fresh flavor of Spring farther into the year.

  30. Considering pickling those tiny onions bulbs that form at the top of the walking onion stalks. Also some rhubarb-fig jam, with figs harvested & frozen last fall.

  31. I love this sorrel pesto idea! Thank you for sharing. So far this season, I’ve put up pickled asparagus, pickled sunchokes, and rhubarb ginger jam. My favorite thing to can every season is homegrown salsa verde. Everything can come from your garden! (well almost). Thanks again, and happy canning!

  32. Marinated asparagus to start, then later in the season a few different types of chutneys. Of course I will need to do some fruits ( peaches, berries, etc.)…and can’t forget the world’s most beautiful tomatoes from a local Amish farm mixed with smoked garlic…oh my.

  33. I am absolutely intrigued by the sorrel pesto. Two years ago I made arugula pesto for the first time and am patiently waiting for arugula to come into season. I usually freeze plenty of basil pesto, but have been out for months. I hope to preserve a lot more of everything this year.

  34. Just put up 15 pints of strawberry jam. So yummy. Not sure where to forage some wild sorrel in southern Alabama but will look this weekend!
    Gonna have to probably buy this book no matter who wins it!!

  35. depends what shows up in the CSA which is starting two weeks late because of the late spring here, probably something pickled maybe pickled garlic scapes.

  36. Something with rhubarb, followed by some sorrel pesto — that’s what’s coming up in my garden right now.

  37. Oh my goodness! Well I have already canned multiple strawberry preserves with low sugar, high sugar and honey. I’ve made strawberry syrup, strawberry jam and an interesting strawberry vodka concoction.

    But I have never tasted or made anything with rhubarb. Yes rhubarb is in the grocery stores and hitting the farm stands in South Carolina right now. That is what I will can next. Also want to make a pie.

  38. I love any fruit jam, just whatever is in season, I am slathering it on something, toast, bread, bagels, cake, you name it. JAMMMM is sublime and people who make jam, ROCK!!!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Powered by sweet Captcha