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.
|Publisher:||Running Press Book Publishers|
|Product dimensions:||6.60(w) x 8.60(h) x 1.20(d)|
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.foodinjars.com.
What People are Saying About This
“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.”
“McClellan’s voice is friendly and reassuring; the batches are manageable. True to its name, this recipe collection covers territory beyond the ping of a sealed lid, such as salts, syrups, granolas, stocks and butters.”
“When there’s too much of a good thing…that’s the time to can just a couple of jars of something wonderful with a recipe from Food in Jars.”
“I'm delighted that McClellan's Food in Jars blog is now a book… [it’s] not restricted to jams and pickles; it's also got everything from nut butters to salsas.”
“A ‘must have’ for any amateur or professional chef serious about gardening, farm-to-table, organic, and going green.”
Bookslut“Food in Jars contains a terrific introductory section, complete with photos, that will get you set up correctly and safely with hot water bath canning, the most basic canning process. And since her focus is on putting up small batches, it's a good way to dip your toe in without having to worry about finding yourself overwhelmed by 100 pounds of tomatoes.”
Saveur“We've long been fans of Marisa McClellan's blog Food in Jars, a two-time Best Food Blog Awards finalist dedicated to the joyful packing of anything and everything into lidded glass vessels: jams, pickles, salsas, chutneys, syrups. With her cookbook, the experience is even better: rich personal stories, useful tips for canning and storing, and smartly written, eminently approachable small-batch recipes leave us hard-pressed to find so much as a single fruit, vegetable, or herb that doesn't work beautifully in a jar.”
Most Helpful Customer Reviews
I purchased this book after seeing a review in the Seattle newspaper. I have made several of the rhubarb based items, as well as a couple of others. Smaller quanties than used in more traditional sources works better, and outcomes were all well flavored. This book is a "KEEPER".
I'm a new canner. Last year I did a batch of Cherry Jelly & Sweet Pickle Relish as a first time canner. I got this book this year, and so far have made the Sweet Cherry Plum Jam & I just finished making the Nectarine Lime Jam. The recipes are super easy to follow, and pretty fast to make too! Both are very tasty, from what I can tell tasting them out of the pot before I clean up. :) I'm making the pickled sweet cherries next, can't seem to find pickling salt around me so I had to order it on Amazon. I know this can vary, but my yields have been less than stated in the book. I didn't get nearly has much of the Cherry as the book stated, I think even less than half! I doubled the Nectarine Lime Jam today, and I got 5 pints which isn't too far off of the 6 a double recipe should have yielded. I've purchased several canning books over the past year, and I keep turning back to this one, because the recipes sound yummy & they are easy. Some books I have the recipes span over a timeline of 3 days! I'm not really ready for that yet...in the meantime, this book is PERFECT!
I have many canning books, but this ine is by far my favorite, simply for the reason that they are small batches of amazing recipes. If however you have a less succesful batch, you arent out tons of ingredients or jars etc. Plus it's just a beautiful, well written book!
Borrowed this book, Canning for a New Generation and Blue Chair Jam Cookbook from the library to see who I liked best. The other two are great for figuring out what to do when you have time to plan it all out. This book is also good for that but is the book to keep in the kitchen to help you out on a more day-to-day basis. Its not just jams or pickles it has mustard, it has baking mixes, it has everything to help you be prepared at all times. Love it.
This book is for my daughter who just started canning. It sounds like it is just the book for her