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Food in Jars: Preserving in Small Batches…
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Food in Jars: Preserving in Small Batches Year-Round (2011)

by Marisa McClellan

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164472,634 (3.91)5

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Showing 4 of 4
Love her blog.... if I have room I'll purchase her book. Like Smitten Kitchen, if you follow the blog, you glean much. I've tried several jam recipes that are now on my favorites list. ( )
  kmajort | Feb 9, 2018 |
Food In Jars Preserving In Small Batches Year Round (Marisa McClellan)

I don't know what I was hoping for...perhaps a totally new idea....it was the year round that piqued my interest and it was internet order...so I didn't look at the book first.
Lots of jam and butter combos that I would not have thought to put together...
Basic preserving talk.....
Things like peaches in bourbon..(I prefer mine plain), granola, pancake mix etc
I'll reserve judgment until I peruse further.
  pennsylady | Feb 1, 2016 |
This book includes: Jams, Fruit Butters, Jellies, Marmalades, Curds & Conserves, Chutneys & Condiments, Pickles, Salsas & Relishes, Tomatoes, Syrups, Whole Fruit, Granols in Jars (?), Nut Butters, Other Foods in Jars.....

Ok: so I didn't know that aside from fresh Maple Syrup, one could/would make syrups or for that matter "Granola in Jars".

The "Other Foods in Jars" consisted of: pancake mix, beer bread mix (Really?), chocolate cake in a jar (again, Really?), trio of flavored salts, homemade cultured butter, homemade vanilla extract, chicken & vegetable stock.

SUGAR: SUGAR: SUGAR: SUGAR: And More SUGAR: is in these recipes.... even in the salsas & relishes..... That surprised me!

These are no quick & easy recipes, these take a great amount of time & concentration and in my opinion if you are going to go through all the time to sterilize the jars, prepare a water bath, chop/dice/peel the fruits/vegetables, you might as well make more than 4 jars of something.

You might ask yourself: "Why did she give this 3 ★ if she didn't write a glowing review?" The reason being, it is a good book with recipes that sound as if I might actually taste and enjoy them. ( )
  Auntie-Nanuuq | Jan 18, 2016 |
I borrowed this book from the library and it's so good that I want my own copy. I made her gingery pickled beets, blackberry sage jam and dilly beans. Everything I tried was really good. ( )
  bookqueenshelby | Sep 9, 2014 |
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Amazon.com Product Description (ISBN 0762441437, Hardcover)

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 Rhubarb Syrup in the spring, and then try your hand at Blueberry Butter and Peach Salsa in the summer; Dilly Beans and Spicy Pickled Cauliflower ring in the fall, while Three-Citrus Marmalade and Cranberry Ketchup are the harbingers of winter.

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 in more than 100 recipes.

(retrieved from Amazon Thu, 12 Mar 2015 18:19:45 -0400)

Eating seasonally has never been so tasty. McClellan shows you how to store all manner of food in jars, with the focus on small batches that make easy projects for a canning novice to tackle. Learn to feed your soul as well as your body.

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