Food in Jars: Preserving in Small Batches Year-Round (Hardcover)

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There is nothing more satisfying for me than a shelf full of homemade jam, ready to provide the wonderful taste of summer in the cold, dark winter. And even if you are a canning novice, McClellan’s clear instructions for small batches of jam and pickles will bring you closer to that same feeling of satisfaction. These are not the usual jam recipes—some of our favorites include Mixed Stone Fruit Jam and Spiced Plum Jam. But there are so many more I want to try, I might need another shelf! ~ Alison

— From Alison

Description


Marisa McClellan's first book for accessible home preserving for jams, jellies, pickles, chutneys, and more, as seen on her beloved food blog Food 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. 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
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.

About the Author


Marisa McClellan is 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 Saveur magazine for a Best Food Blog award). She lives in Philadelphia with her husband. Visit her at www.foodinjars.com.

Praise For…


Library Journal
“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 batches.”

Washington Post
“McClellan’s voice is friendly and reassuring; the batches are manageable. True to its name, this recipe collection covers territory beyond the ping of a sealed lid, such as salts, syrups, granolas, stocks and butters.”

Relish!
“When there’s too much of a good thing…that’s the time to can just a couple of jars of something wonderful with a recipe from Food in Jars.”  

Seattle Times
“I'm delighted that McClellan's Food in Jars blog is now a book… [it’s] not restricted to jams and pickles; it's also got everything from nut butters to salsas.”  

Sante
“A ‘must have’ for any amateur or professional chef serious about gardening, farm-to-table, organic, and going green.”
BookslutFood in Jars contains a terrific introductory section, complete with photos, that will get you set up correctly and safely with hot water bath canning, the most basic canning process. And since her focus is on putting up small batches, it's a good way to dip your toe in without having to worry about finding yourself overwhelmed by 100 pounds of tomatoes.” 
Saveur“We've long been fans of Marisa McClellan's blog Food in Jars, a two-time Best Food Blog Awards finalist dedicated to the joyful packing of anything and everything into lidded glass vessels: jams, pickles, salsas, chutneys, syrups. With her cookbook, the experience is even better: rich personal stories, useful tips for canning and storing, and smartly written, eminently approachable small-batch recipes leave us hard-pressed to find so much as a single fruit, vegetable, or herb that doesn't work beautifully in a jar.”
Product Details
ISBN: 9780762441433
ISBN-10: 0762441437
Publisher: Running Press Book Publishers
Publication Date: May 22nd, 2012
Pages: 237
Language: English