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

Food in Jars: Preserving in Small Batches Year-Round

byMarisa McClellan

Kobo ebook | May 22, 2012

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about

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. 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.

Title:Food in Jars: Preserving in Small Batches Year-RoundFormat:Kobo ebookPublished:May 22, 2012Publisher:Running PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0762445076

ISBN - 13:9780762445073

Reviews

Rated 5 out of 5 by from One of my favourites! This book has excellent recipes that are easy to follow. I've had some really good results. I've made bread and butter pickles and her dill pickles is my go-to recipe now. The size of the book is quite compact as well which I find helpful for smaller spaces like mine.
Date published: 2017-02-28
Rated 4 out of 5 by from A good Book of Preserving Found some interesting ways of preserving food.
Date published: 2017-01-20

From the Author

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. 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 SyrupIn the summer: Blueberry Butter and Peach SalsaIn the fall: Dilly Beans and Spicy Pickled CauliflowerIn the winter: Three-Citrus Marmalade and Cranberry KetchupMarisa'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.