Food in Jars: Preserving in Small Batches Year-Round by Marisa McClellan

Food in Jars: Preserving in Small Batches Year-Round

byMarisa McClellan

Hardcover | May 22, 2012

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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.foo...

Details & Specs

Title:Food in Jars: Preserving in Small Batches Year-RoundFormat:HardcoverDimensions:240 pages, 8.75 × 6.75 × 1.25 inPublished:May 22, 2012Publisher:Running PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0762441437

ISBN - 13:9780762441433

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"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."-Library Journal