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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.”
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
Great book, well written and fun to read. Instructions are clear and easy to understand for beginners. Great tips too! Read morePublished 2 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 2 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 3 months ago by Cheri
Nice book. Simple and comprehensive (in a good way). Contains some nice flavour profiles. Great reference when you find yourself with smaller quantities of great produce for... Read morePublished 7 months ago by Ester Kuh
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 21 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