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Naturally Sweet Food in Jars: 100 Preserves Made with Coconut, Maple, Honey, and More
     

Naturally Sweet Food in Jars: 100 Preserves Made with Coconut, Maple, Honey, and More

by Marisa McClellan
 

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The Preserves You Love, SWEETER THAN EVER

After years of addressing questions reducing sugar, substituting sugar, and leaving it out altogether, accomplished canner and author Marisa McClellan began to rejigger her recipes, helping her home canners enjoy the flavors of the season without the refined sugars. The result is Naturally Sweet Food in Jars

Overview

The Preserves You Love, SWEETER THAN EVER

After years of addressing questions reducing sugar, substituting sugar, and leaving it out altogether, accomplished canner and author Marisa McClellan began to rejigger her recipes, helping her home canners enjoy the flavors of the season without the refined sugars. The result is Naturally Sweet Food in Jars, preserving in the tenor of today's health-conscious audience. . The inventive spreads, dips, pickles, and whole fruits in McClellan's third preserving book use only unrefined sweeteners like maple sugar and syrup, coconut sugar, dates, agave, honey, and dried fruits and juices—and less of them. The book is organized by sweeteners, and includes recipes like Sriracha-style Hot Sauce (using honey), Date Pancake Syrup (with maple), Cantaloupe Basil Jam and Marinated Multicolored Peppers (both sweetened with agave), and Fennel and Parsley Relish (sweetened with fruit juice). Her trademark flavor combinations, seasonal awareness, and manageable small batches are here, too, for her longtime readers and a whole new audience, and are just as sweet.

Editorial Reviews

Library Journal
★ 04/01/2016
Inspired to create tasty and classic recipes that don't rely on granulated sugar, popular food blogger McClellan (foodinjars.com) serves up this new set of canning staples. While her previous book, Preserving by the Pint, organized recipes by season, here the author arranges them by sweetener. Beginning with honey-based jams, chutneys, and curds, McClellan proceeds to offer simple yet satisfying butters using maple syrup or sugar, agave-based salsas and jams, sauces candied with coconut sugar, relishes aided by fruit juice, and conserves boosted by dried fruits. Similar to her first book, Food in Jars, McClellan's latest features recipes that yield smaller amounts, between three and six half-pint jars, yet can be easily halved (or doubled) for additional flexibility. Besides jams and butters, McClellan details step-by-step instructions for foods such as applesauce, ketchup, mustard, and pizza sauce. Each section ends with a helpful recipe, such as fruit butter granola, allowing readers to sample their creations in fun ways. McClellan purposely uses a variety of cookware (stockpot, food mill, skillet, immersion blender, etc.) to show the versatility of canning. VERDICT Everyone will find a new favorite recipe in this go-to guide for canners of all skill levels.—Stephanie Sendaula, Library Journal

Product Details

ISBN-13:
9780762457786
Publisher:
Running Press Book Publishers
Publication date:
03/22/2016
Pages:
216
Sales rank:
187,141
Product dimensions:
6.80(w) x 8.60(h) x 1.20(d)

Meet the Author


Marisa McClellan is a writer, teacher, and blogger at FoodinJars.com. She has written for Fine Cooking, Parents Magazine, Vegetarian Times, USA Today, FoodNetwork.com, SeriousEats.com, Food52.com, TheKitchn.com, Saveur.com, Edible Philly, and more. She lives in Philadelphia with her husband. Find more of her jams, pickles, and preserves (all cooked up in her 80-square-foot kitchen) at foodinjars.com.

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