Food in Jars (Preserving in Small Batches Year-Round)
List Price:
$26.00
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Product Details
Author:
Marisa McClellan
Format:
Hardcover
Pages:
240
Publisher:
Running Press (May 22, 2012)
Language:
English
ISBN-13:
9780762441433
ISBN-10:
0762441437
Weight:
28oz
Dimensions:
6.8" x 8.8" x 1.125"
Case Pack:
20
File:
hbgusa-hbgusa_onix30_P8784879_06302025-20250630.xml
Folder:
hbgusa
List Price:
$26.00
As low as:
$20.02
Publisher Identifier:
P-HACH
Discount Code:
A
Audience:
General/trade
Country of Origin:
United States
Pub Discount:
65
Imprint:
Running Press Adult
Overview
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:
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.
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.
