Food in Jars: Preserving in Small Batches Year-Round

Front Cover
Running Press, May 22, 2012 - Cooking - 240 pages
83 Reviews
Popular food blogger Marisa McClellan takes you through all manner of food in jars, storing away the tastes of all seasons for later. Basics like jams and jellies are accompanied by pickles, chutneys, conserves, whole fruit, tomato sauces, salsas, marmalades, nut butters, seasonings, and more. Small batches make them easy projects for a canning novice to tackle, and the flavors of vanilla bean, sage, and pepper will keep more experienced jammers coming back for more. Sample some Apricot Jam and Rhubarb Syrup in the spring, and then try your hand at Blueberry Butter and Peach Salsa in the summer; Dilly Beans and Spicy Pickled Cauliflower ring in the fall, while Three-Citrus Marmalade and Cranberry Ketchup are the harbingers of winter.

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 in more than 100 recipes.

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Such a sweet cookbook filled with beautiful pictures. - Goodreads
Found some good looking recipes to try. - Goodreads
I love the recipes I've tried so far. - Goodreads
Her explanations are clear and precise. - Goodreads
Simple, clear instructions. - Goodreads
Good source for certain types of recipes. - Goodreads

Review: Food in Jars: Preserving in Small Batches Year-Round

User Review  - Kim - Goodreads

Written by popular food blogger Marisa McClellan, this books offers tempting jams, jellies, salsas, pickles and more. The recipes come with interesting stories, great photos and in small batches that anyone could tackle. Read full review

Review: Food in Jars: Preserving in Small Batches Year-Round

User Review  - Shawnie - Goodreads

I found a bunch of interesting recipes in this book. I've never made fruit butter or curd, and now I'm motivated with these delicious-looking recipes. Read full review

About the author (2012)

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

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