Food in Jars: Preserving in Small Batches Year-round. Dieser Artikel ist nicht verfügbar.Food in Jars: Preserving in Small Batches Year-round

Marisa McClellan's first book for accessible home preserving for jams, jellies, pickles, chutneys, and more, as seen on her beloved food blog Food in Jars.

Popular food blogger and doyenne of canning, Marisa McClellan, is using small batches and inventive flavors to make preserving easy enough for any novice to tackle. If you grew up eating home-preserved jams and pickles, or even if you're new to putting up, you'll find recipes to savor.

Sample any of the 100 seasonal recipes:

• In the spring: Apricot Jam and Rhubarb Syrup
• In the summer: Blueberry Butter and Peach Salsa
• In the fall: Dilly Beans and Spicy Pickled Cauliflower
• In the winter: Three-Citrus Marmalade and Cranberry Ketchup

Marisa's confident, practical voice answers questions and quells any fears of accidental canning mistakes, and the book is written for cooks of any skill level. 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.

Marisa McClellan is a full time food writer and cooking teacher, and has been blogging about canning, pickling, and preserving on her blog Food in Jars (three times nominated by Saveur magazine for a Best Food Blog award) since 2009. She has published three books about canning, including the bestselling Food in Jars. She lives in Philadelphia with her husband.