Food in Jars Preserving in Small Batches Year Round

Name: Food in Jars Preserving in Small Batches Year Round
Price: 23.40 USD
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ISBN: 9780762441433

By: Marisa McClellan

Running Press / 2012 / Hardcover

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Product Description

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In Food in Jars, popular food blogger Marisa McClellan tells you how to preserve in small batches all year-round. Her simple instructions, childhood stories, and colorful illustrations will motivate you to start storing away food for seasons yet to come. With more than 100 recipes, you're sure to find your favorite food or a recipe you've always wanted to try. Choices include jams, pickles, chutneys, salsas, sauces, butters, and tomatoes. There are bonus sections in the back of the book for freezing in jars and pressure canning. Hardcover.

Product Information

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Title: Food in Jars Preserving in Small Batches Year Round
By: Marisa McClellan
Format: Hardcover
Vendor: Running Press
Publication Date: 2012

Weight: 1 pound 12 ounces
ISBN: 0762441437
ISBN-13: 9780762441433
Stock No: WW244143

Publisher's Description

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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.

Author Bio

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Marisa McClellan is a full time food writer and cooking teacher, and has been blogging about canning, pickling, and preserving on her blog Food in Jars (three times nominated by Saveur magazine for a Best Food Blog award) since 2009. She has published three books about canning, including the bestselling Food in Jars. She lives in Philadelphia with her husband.

Publisher Summary

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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 McClellans childhood make for a read as pleasurable as it is delicious; her home-canned foodlearned from generations of the original "foodies"feeds the soul as well as the body in more than 100 recipes.

Author Bio

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Marisa McClellan is a former writer and editor for Slashfood, and has a masters degree in writing from St. Josephs 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

Editorial Reviews

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"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."—Library Journal