Food in Jars: Preserving in Small Batches Year-Round Hardcover – May 22 2012
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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.”
“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.”
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
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Top Customer Reviews
First, read these recipe titles out loud.... They are drool-worthy!
*Chocolate Cake in a Jar
*Boozy Canned Peaches
*Vanilla Rhubarb Jam with Early Grey
*Apple Amond Honey Conserve
I am adding the above recipes to my canning binder and can't wait to try them! Is it bad to open a jar right away? :) While the fantastic recipes make Food in Jars a success, the beautiful layout and pages make it a delight to browse. Recipes include descriptions and history, and simple instructions for processing. With a great introduction to canning and recipes for small batches, this book is a great starter canning book as well. These recipes are generally "snazzier" than a general preserving cookbook. It's like gourmet canning!
Most recent customer reviews
Great book, well written and fun to read. Instructions are clear and easy to understand for beginners. Great tips too! Read morePublished 4 months ago by Anny Guillemette
Excellent presentation, clear instructions and realistic approaches for modern life and kitchens. For my tastes, jams are too sweet and use too much pectin, but that is easily... Read morePublished 5 months ago by Elizabeth
I've made a number of recipes out of this book, and while everything has been delicious, the recipes yielded fewer jars than they were supposed. Read morePublished 5 months ago by Cheri
Was a little let down on contents. No real information on canning process at all, mostly receipts. It should say receipts for food in jars.Published 23 months ago by Steven Lecher
It is a good book for small batch preserving, however I found most of the recipes plain. There is great hints and tips along the way, good for any beginner.Published on Sept. 23 2013 by lnow
I love the look, feel and flavour of this book. It has lots of recipes I have already tagged to try as harvest begins! Read morePublished on Aug. 18 2013 by re