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1 Beaverton Cooking and Food- Preserving

Food in Jars: Preserving in Small Batches Year-Round

by

Food in Jars: Preserving in Small Batches Year-Round Cover

ISBN13: 9780762441433
ISBN10: 0762441437
Condition: Standard
Dustjacket: Standard
All Product Details

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Staff Pick

The perfect book for anyone who is afraid of preserving and canning. McClellan has simple and easy-to-follow instructions for all kinds of preserving... jams, jellies, curds, pickles, even grape ketchup. The recipes for small batches are also a plus. A lot of canning books provide recipes for 6-7 pints, but these recipes are for 3 pints, making them easy on the pocketbook when buying fruit or produce. Her recipe for cantaloupe jam with vanilla is really worth trying.
Recommended by Marci, Powells.com

Synopses & Reviews

Publisher Comments:

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.

Review:

“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

Review:

“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.” Washington Post

Review:

“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.” Relish!

Review:

“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.” Seattle Times

Review:

“A ‘must have’ for any amateur or professional chef serious about gardening, farm-to-table, organic, and going green.” Sante

Review:

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.” Bookslut

Review:

“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.” Saveur

Synopsis:

Preserving delicious canned fruits, yummy jams, and savory pickles has never been easier with Marisa McClellan's essential guide to home preserving and canning.

Start with apricot jam in the spring, then try blueberry butter in the summer. Follow that with pickled Brussel sprouts in the fall, and end the year with three-citrus marmalade and cranberry conserve in the winter.

Snack on ginger walnut granola or dilly beans year-round. With 100 tried and true recipes for jellies, spreads, salsas, and more, Food in Jars offers a world of preserving that'll leave the processed, store-bought stuff in the dust.

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.

What Our Readers Are Saying

Add a comment for a chance to win!
Average customer rating based on 4 comments:

Lydia Cox, October 25, 2013 (view all comments by Lydia Cox)
This book is a great addition to any kitchen - whether you have years of experience canning or are new to the art and science of food preservation (like I am). In addition to a wide variety of recipes, lots of helpful information is scattered throughout. Also, all recipes are small-batch, which makes it much easier to try a bunch of different recipes without feeling overwhelmed. I highly recommend the spiced plum jam recipe!
Was this comment helpful? | Yes | No
HeatherR, August 8, 2012 (view all comments by HeatherR)
After getting this book out of the library, I tagged so many things to make that I decided to buy it. Her recipes are inventive yet simple, and their small size make it easy to bang one out in a short period of time. The small-batch style also made it more appealing to try recipes that I might have otherwise skipped, like cantaloupe jam - which has become my new favorite! The book's construction and design are lovely, as is her writing that accompanies the recipes. My only complaint is the heavy use of liquid pectin, which tends to create a firmer set than I typically like, but I plan to experiment with swapping in powdered. All in all, I can't recommend this book enough!
Was this comment helpful? | Yes | No
(1 of 1 readers found this comment helpful)
sarah gilbert, June 19, 2012 (view all comments by sarah gilbert)
That I should like Marisa's book is hardly a surprise, as I love her blog's mix of stories, basic preservation tips, jam and pickle recipes, and information on all sorts of foods she puts in jars. But I was still thrilled and surprised to see both the ordinary and delicious recipes and information -- like strawberry vanilla jam, and sweet and sour pickled onions -- with the unusual and inspirational recipes, like cantaloupe jam with vanilla, rosemary salt, cultured butter, and a quintet of granola recipes. I'll be finding tips, reference-style preserving information, and inspiration from this book for years (and it's absolutely going to be a gift for friends just beginning to explore Food in Jars).
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(4 of 5 readers found this comment helpful)
View all 4 comments

Product Details

ISBN:
9780762441433
Subtitle:
Preserving in Small Batches Year-Round
Author:
McClellan, Marisa
Publisher:
Running Press
Subject:
Canning & Preserving
Subject:
Cooking and Food-Preserving
Edition Description:
Trade Cloth
Publication Date:
20120522
Binding:
Hardback
Language:
English
Pages:
240
Dimensions:
8.5 x 6.5 in

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Related Subjects


Cooking and Food » General
Cooking and Food » Methods » Preserving
Featured Titles » General
Religion » Comparative Religion » General
Sports and Outdoors » Sports and Fitness » Sports General

Food in Jars: Preserving in Small Batches Year-Round Used Hardcover
0 stars - 0 reviews
$16.95 In Stock
Product details 240 pages Running Press - English 9780762441433 Reviews:
"Staff Pick" by ,

The perfect book for anyone who is afraid of preserving and canning. McClellan has simple and easy-to-follow instructions for all kinds of preserving... jams, jellies, curds, pickles, even grape ketchup. The recipes for small batches are also a plus. A lot of canning books provide recipes for 6-7 pints, but these recipes are for 3 pints, making them easy on the pocketbook when buying fruit or produce. Her recipe for cantaloupe jam with vanilla is really worth trying.

"Review" by , “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.”
"Review" by , “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.”
"Review" by , “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.”
"Review" by , “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.”
"Review" by , “A ‘must have’ for any amateur or professional chef serious about gardening, farm-to-table, organic, and going green.”
"Review" by , 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.”
"Review" by , “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.”
"Synopsis" by , Preserving delicious canned fruits, yummy jams, and savory pickles has never been easier with Marisa McClellan's essential guide to home preserving and canning.

Start with apricot jam in the spring, then try blueberry butter in the summer. Follow that with pickled Brussel sprouts in the fall, and end the year with three-citrus marmalade and cranberry conserve in the winter.

Snack on ginger walnut granola or dilly beans year-round. With 100 tried and true recipes for jellies, spreads, salsas, and more, Food in Jars offers a world of preserving that'll leave the processed, store-bought stuff in the dust.

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