num_pages: 240
description: 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 SyrupIn the summer: Blueberry Butter and Peach SalsaIn the fall: Dilly Beans and Spicy Pickled CauliflowerIn the winter: Three-Citrus Marmalade and Cranberry KetchupMarisa'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.
language: English
title: Food in Jars: Preserving in Small Batches Year-Round
publisher: Running Press Adult