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
$ 12.42
Great book for beginner and good recipes for all,
Canning is something that’s intimidated me. I knew I wanted to be able to preserve fruits and vegetables and save freezer space but it seemed so complicated and time consuming that I put off doing it. This book simplifies the process and explains the why’s and hows and seems quite complete with ingredients and times.
I initially browsed the book then started to read it and it’s like having an experienced friend guiding at the beginning. Followed by some intriguing recipes – I never thought of canning brussel sprouts.
I can truthfully say that I am enjoying this book as instructive and interesting.
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|The best preserving book EVER!,
I have been following Marisa for quite awhile on her blog. Her instructions in this book and on her blog are easy to follow and all recipes are “GREAT.” I have found since getting “Food in Jars,” I do not need any other recipe book on preserving. What I really like about this book is that the recipes are just enough….for a nice bunch of jars and not an overwhelming amount. The book is clear and concise with a sturdy binding and wonderful pictures. I also like that fact that it is in pounds and ounces and also the metric system so it enables more than people in the U.S. to use it. Great job on your first book out Marisa!!
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|A really good canning book,
The flavors in this book are just wonderful. I made the rhubarb jam with strawberries and oranges a couple days ago, and it is hands-down the best jam I’ve ever tasted. The perfect balance of sweet, tart, and spice. So far this is the only recipe I have tried from the book, but I’m eager to try many others.
While I trust that the author knows a heck of a lot more about canning than I do, and I trust that she tested the recipes, and I trust that an unsafe book wouldn’t have been published (well, maybe I’m naive on that one, but I’d like to think it’s true)…maybe I’m just too new at canning to be relaxed about the process. I’ve only been canning for a year (the rhubarb jam was my tenth project), but I’ve read a lot of canning recipes and these are the first I’ve come across that don’t ALWAYS use bottled lemon juice, that don’t specify the headspace in EACH recipe, and that don’t direct you to skim the foam from your jam before you fill the jars (I don’t know what that last thing has to do with safety, but surely the other sources tell you to do it for a reason?). Also, this is the first time I’ve seen curd recipes that can be processed in a waterbath canner–I’m grateful for it, because I love curd and am eager to can it, but I can’t help but be a little apprehensive about canning something that has eggs and butter in it. I also dislike that most of the recipes are written for pint jars…is it ok to can them in half-pint jars? Does that affect processing times? I mention this because the author discusses using different jar sizes, but only mentions how this affects the processing time if you can tomato sauce in quart jars instead of pints.
I do love this book, and I appreciate that most of the recipes use produce that I can easily find at my farmer’s market or co-op here in the Midwest (unlike a lot of other modern canning books that use produce I’ve never even heard of). Unlike another reviewer, I am not concerned that these recipes are going to make me or my loved ones sick. If the author has chosen these methods, I believe it’s because she knows them to be safe. But as a beginner, I think I’d like just a little bit more hand-holding to walk me through the process.
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