Food in Jars: Preserving in Small Batches Year-Round

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Running Press, May 22, 2012 - Cooking - 240 pages
2 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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LibraryThing Review

User Review  - kmajort - LibraryThing

Love her blog.... if I have room I'll purchase her book. Like Smitten Kitchen, if you follow the blog, you glean much. I've tried several jam recipes that are now on my favorites list. Read full review

LibraryThing Review

User Review  - pennsylady - LibraryThing

Food In Jars Preserving In Small Batches Year Round (Marisa McClellan) I don't know what I was hoping for...perhaps a totally new was the year round that piqued my interest and it was ... Read full review



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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

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