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Food in Jars: Preserving in Small Batches Year-Round


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

ISBN13: 9780762441433
ISBN10: 0762441437
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Average customer rating based on 5 comments:

Pamie Pies, October 21, 2014 (view all comments by Pamie Pies)
After years of mega-canning (in excess of 1,500 qts per year) of my home-grown, organic produce, I'm currently more into putting up smaller batches of foods that interest me. This book is an outstanding source of innovative recipes and ideas for those that are either reducing their output in the canning kitchen (but have not lost the desire to please their tastebuds and those of others), or discovering it for the first time. The joy of this book is that it makes canning accessible to all, with small batches and common kitchen implements. Even if you have never 'put up' your own food by canning before, you WILL enjoy and use this inspiring book and surprise yourself with your own abilities! The caramelized red onion relish is a super hit, sure to please the most jaded palate. Cranberry ketchup? You bet! Meyer lemon curd? Oh my! Your friends will love the heavenly gifts from your kitchen - that is, if you can bear to part with them! Well-written and illustrated, this is one kitchen reference that is a new favorite, and oft visited!
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(4 of 7 readers found this comment helpful)
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!
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(3 of 6 readers found this comment helpful)
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!
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(4 of 7 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)
Teruska, December 23, 2011 (view all comments by Teruska)
LOVE her recipes!!
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(1 of 3 readers found this comment helpful)
 1-5 of 5

Product Details

Preserving in Small Batches Year-Round
McClellan, Marisa
Running Press
Canning & Preserving
Cooking and Food-Preserving
Edition Description:
Trade Cloth
Publication Date:
8.5 x 6.5 in

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Cooking and Food » Methods » Preserving
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Food in Jars: Preserving in Small Batches Year-Round New Hardcover
0 stars - 0 reviews
$23.00 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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