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Food in Jars: Preserving in Small Batches Year-Round [Hardcover]

Marisa McClellan
4.5 out of 5 stars  See all reviews (11 customer reviews)
List Price: CDN$ 26.50
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Book Description

May 22 2012
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.

Frequently Bought Together

Food in Jars: Preserving in Small Batches Year-Round + Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry + Bernardin Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today
Price For All Three: CDN$ 51.66

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Product Description


Library Journal
“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.”

Washington Post
“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.”  

Seattle Times
“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.”

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.”
“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.”

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

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.5 out of 5 stars
4.5 out of 5 stars
Most helpful customer reviews
6 of 6 people found the following review helpful
5.0 out of 5 stars AWESOME BOOK!! June 27 2012
Format:Hardcover|Verified Purchase
I ordered this book along with three other small-batch canning books and I LOVE IT!!! It will be one of my go-to books for sure. I only have one little thing to point out - there are a few references in the book that suggest to go to a certain page but instead of a page number it shows "000", I am pretty sure they meant to put a page number in, but someone somewhere in editing land missed it!! It certainly doesn't effect how great this book is. Marisa's instructions are fantastic and easy to follow. One other thing that I really like is that the book is written in a very unintimidating way - like she is chatting with you in your kitchen:) I would highly recommend this book for beginners and I think more intermediate canners would enjoy the author's twist on recipes. Also, I discovered her blog after I bought the book - great blog:)
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3 of 3 people found the following review helpful
5.0 out of 5 stars Love it! July 24 2012
By Stacey
Format:Hardcover|Verified Purchase
Food in Jars is a great canning 'cookbook'. Many simple yet sometimes unique recipes for small batches of preserving using very common ingredients. So far everything I have tried has tasted great. I really appreciate the ability to make only a few jars at a time or to simply double the recipe for more depending on what it is.
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1 of 1 people found the following review helpful
5.0 out of 5 stars Awesome and beautiful book March 29 2013
Format:Hardcover|Verified Purchase
I recently became interested in canning and wanted to do small batches. I rented all the books on small batch canning from my library and LOVED this book. I immediately wanted to make over 20 of the recipes and marked many many more for future years. The other books, including the Canning for the new generation, just did not have as many recipes that I was interested in.
I just got the book in the mail and cannot believe how beautiful it is. I can actually just sit here and go through the book over and over again. I LOVE this book and I cannot wait for her next one.
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1 of 1 people found the following review helpful
5.0 out of 5 stars Food in Jars Feb. 16 2013
By L.
Format:Hardcover|Verified Purchase
I stumbled on to Marisa McClellan's blog [...] by accident, and after testing out a few of her recipes I decided to take the plunge and buy her book. Love, love, LOVE this book. There are a few misprints here and there, but it didn't detract from how much I adore this book. This book was a lot of fun to read, and I adored McClellan's tone. Great recipes, great tips, great pictures.
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1 of 1 people found the following review helpful
5.0 out of 5 stars Fantastic Canning Book Oct. 20 2012
I bought this book when I started canning and was a beginner when using it for the first time, and the first year I made over 140 jars!! The recipes are easy to follow and the pictures make you want to try the recipe. The general canning instructions are very approachable and take away your fear of jumping headfirst into canning. I was a little bit worried since I had never done it before, but with these step-by-step instructions with photos for further explanation, it made me confident that I could do it! And do it I did, and am still doing it! A great book that I highly recommend for the beginner as well as the more experienced canner!
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3 of 4 people found the following review helpful
4.0 out of 5 stars A gourmet canning book! Feb. 22 2013
I am a huge cookbook fan and love finding new books in this section at the library! I always borrow books before considering purchasing them, and it's so fun to find new and exciting recipes everywhere. Food in Jars did not disappoint!

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!
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