Marisa McClellan's first book for accessible home preserving for jams, jellies, pickles, chutneys, and more, as seen on her beloved food blogFood in Jars.
Popular food blogger and doyenne of canning, Marisa McClellan, is using small batches and inventive flavors to make preserving easy enough for any novice to tackle. If you grew up eating home-preserved jams and pickles, or even if you're new to putting up, you'll find recipes to savor.
Sample any of the 100 seasonal recipes:
- In the spring: Apricot Jam and Rhubarb Syrup
- In the summer: Blueberry Butter and Peach Salsa
- In the fall: Dilly Beans and Spicy Pickled Cauliflower
- In the winter: Three-Citrus Marmalade and Cranberry Ketchup
Marisa's confident, practical voice answers questions and quells any fears of accidental canning mistakes, and the book is written for cooks of any skill level. Stories of wild blackberry jam and California Meyer lemon marmalade from McClellan's childhood make for a read as pleasurable as it is delicious; her home-canned food-learned from generations of the original foodies -feeds the soul as well as the body.
Marisa McClellanis a former writer and editor for Slashfood, and has a master's degree in writing from St. Joseph's University. These days, she writes about canning, pickling, and preserving at Food in Jars (twice nominated by
Saveurmagazine for a Best Food Blog award). She lives in Philadelphia with her husband. Visit her at
www.foodinjars.com. Everything about this book, from the attractive design chock-full of enticing pictures to the ingredients, demystifies the canning process and alleviates associated fears....
VERDICT:This is an excellent introduction to preserving. The author keeps things simple by using accessible ingredients and small batchelS.
![Food in Jars: Preserving in Small Batches Year-Round [Hardcover]](/itemImage/2/5/4/3/2_106107.jpg)