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4th out of 14 books
—
19 voters
Food in Jars: Preserving in Small Batches Year-Round
by
Marisa McClellan (Goodreads Author)
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 fl...more
Hardcover, 240 pages
Published
May 22nd 2012
by Running Press
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This book kicked my ongoing obsession with canning into high gear this summer - nearly every weekend (and sometimes after work), I'd be in the kitchen putting a bunch of something into jars. Marisa McClellan's lovely little book gave me some terrific recipes and new information, which surprised me, since I've been canning for a few decades now. Friends that are new to canning found it clear and easy to follow, too, so it's very accessible.
The book is a great companion to her blog of the same nam...more
The book is a great companion to her blog of the same nam...more
This book makes me want to keep my canning equipment in my stovetop all year round. It makes me want to order Meyer lemons right now, who cares if they're out of season? Meyer lemon curd? Sign me up. I want some of that.
The oven-roasted peach butter is worth the price of the book (but I borrowed it from the library). I made the mixed-stone jam and we have loved that too.
Next canning season, this book will be my best friend. And probably completely spattered with blanching water spots from peac...more
The oven-roasted peach butter is worth the price of the book (but I borrowed it from the library). I made the mixed-stone jam and we have loved that too.
Next canning season, this book will be my best friend. And probably completely spattered with blanching water spots from peac...more
3.5 - another day, another canning book. the recipes in this book are more interesting than a lot of the other canning books i've browsed through, but the process is similar, and i don't know why i keep getting canning books. i'm interested in the process of canning, though i haven't actually done it as i'm turned off by all the sugar and vinegar used in the process-- though i know for most things it's necessary. i'm just tired of that being the answer, and really how many jars of jam or pickles...more
This is probably a five-star for most people. I borrowed it from the library to preview as a possible gift for a friend. It's not really what I wanted for her, although I might consider getting a copy for myself.
After reading the Amazon reviews I feel like I need to add: Ms. McClellan specifies--I swear I read this in the book--that yields will vary considerably depending on the moisture in the fruit. If it was a dry year, the fruit will be less juicy and the jam yield less. The biggest complain...more
After reading the Amazon reviews I feel like I need to add: Ms. McClellan specifies--I swear I read this in the book--that yields will vary considerably depending on the moisture in the fruit. If it was a dry year, the fruit will be less juicy and the jam yield less. The biggest complain...more
I LOVE THIS BOOK. I have every other page marked with canning recipes i want to try. i tried the pickled green tomatoes and i love them! i have been gathering the more rare spices so i can continue to try new recipes. i bought this book at the end of the canning season or i think i would have been able to try more recipes this year. the pictures are enticing, the writing encouraging and clear, and the variety of recipes adequate (as jams and jellies are NOT my thing:)
I borrowed this from the library because I was interested in the "small batch" part, and now I'm going to have to buy it. I'm new to canning and have received the Ball books as birthday gifts, which have been very helpful, but often the recipes call for very large amounts of produce. This book shares delicious recipies that I can make with the amount produce that I get from my CSA, with a few additional ingredients from the grocery store or famers market. Loving it!
This is an outstanding cookbook. McClellan's blog of the same name is wonderful, and many of the recipes here are from the blog. Her emphasis on small -batch canning makes this a great starter canning book, and the range of the recipes makes it a great advanced canning book. I expected to enjoy the recipes, and I do. But I was surprised by the physical beauty of the book. It is gorgeously photographed and very well designed. An excellent addition to the kitchen.
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full disclosure, Marisa is a friend. Before she was a friend, however, she was who I turned to for canning advice. She is still who I turn to for canning advice. I have a copy of this book and bought a copy for my SIL when she expressed interest in canning after helping me with a batch of salsa.
Marisa's science is good, her ideas and flavor combinations are fresh, and she gives lots of good ideas for using your preserved pantry once you have it.
Marisa's science is good, her ideas and flavor combinations are fresh, and she gives lots of good ideas for using your preserved pantry once you have it.
I've always wanted to try canning but I was deathly afraid of killing my family if I processed incorrectly. I'm not scared anymore and I can't wait to try the techniques in this book. If you even have a passing interest in canning, check this book out because it gives lots of practical tips on the process and work arounds so that you can skip buying specialized rigs and just use tools you probably already own.
Good source for certain types of recipes.
However, I would have liked more space given towards recipes for the pressure canner. I would assume that by the time someone gets to the point of buying a book called "Food in Jars" that they're following McClellan's blog and also have invested enough into the hobby to own, or at least be interested in how to use, a pressure canner.
However, I would have liked more space given towards recipes for the pressure canner. I would assume that by the time someone gets to the point of buying a book called "Food in Jars" that they're following McClellan's blog and also have invested enough into the hobby to own, or at least be interested in how to use, a pressure canner.
An excellent book for those who want to do "just a little bit" of canning. But who stops there. Made peaches, pears, peach jam, nectarine jam and dilly beans this fall all from McClellan's book. This is a book a would recommend for beginning caners, as well as a review for seasoned caners. All basic techniques, and reasons for them, are explained in simple to follow directions.
This is a great book for someone, like me, who is new to food preservation.The only reason I did not give it five stars is it seemed almost every recipe is also in my Ball Blue Ribbon canning book. The author did a great job of adding additional details for each recipe that helps a newbie.
I got this from the library, but after trying 4 recipes from it already, I definitely need to own a copy myself! I can't wait for certain fruit to be in season in order to try several more recipes. These are really creative, foodie-oriented recipes. Best canning book I've seen so far!
Awesome! This book is the first place I look before I pull out the canning jars. Her recipes are well-tested and delicious, interesting flavors while still resulting in goods you'll want to eat through. And they are ACTUALLY small batches! Lots of books claim that, few achieve it.
This has some good recipes and some good information about home canning. I like that the recipes are designed to make three or four jars of each thing rather than ten or twelve. I also like that some of the recipes are for things that aren't really canned (e.g., apple pumpkin butter, which doesn't work for home canning, but she reports keeps well in the freezer).
I made the spiced applesauce already and am planning to turn part of the applesauce into apple pumpkin butter. Yum!
I'm looking forward...more
I made the spiced applesauce already and am planning to turn part of the applesauce into apple pumpkin butter. Yum!
I'm looking forward...more
Most of the book is also available on the blog by the same name ....but blogs disappear, servers crash and this cookbook is definitely a keeper! I love the clear instructions and the focus on small batches was just what I wanted. And as some who just enjoys cookbooks, I loved this one. It's beautiful, functional,and inspiring. Now, if only spring would hurry up and get here---I'm ready to can!
Clear instructions, beautiful design, delicious-sounding recipes in batches small enough to tackle in a normal kitchen (no six bushels of peaches required here). Pretty great all around, although for whatever reason I'm not a huge fan of McClellan's writing style.
For a quick preview of whether or not you'll like this book, you should check out the Food in Jars blog. Short of doing that, all I can say is that this book is packed with small(er) batch preserving recipes presented in an easy to follow manner. What could be better?
Really, really liked this book, but I need a copy all my own to have to reference for years to come and not worry about spilling some jam on. Great for making preserved food as a gift or for singles and couples to food by who don't need, or want, to store huge batches.
I picked this up from the library and I am so glad I did! I love the size of the book (not your traditional cookbook size), the photos are lovely, and the advice she gives is wonderful. I am looking forward to spring/summer/fall this year and canning again.
this book is perfect for anybody who is considering canning. written in easy to understand form, informative, and great sounding recipes to begin your canning venture. 5 stars, this is going on my birthday wishlist (aug 27th). ;)
seriously, i love this book.
seriously, i love this book.
Preparing for the great canning experiment of 2013.
The tone is informative, accessible, friendly and down-to-earth. I'm still terrified, but ever-so-slightly less so.
May attempt dill pickles, dilly beans, salsa and/or spiced applesauce.
The tone is informative, accessible, friendly and down-to-earth. I'm still terrified, but ever-so-slightly less so.
May attempt dill pickles, dilly beans, salsa and/or spiced applesauce.
Nice variation from other canning books for those of us who don't have a farm. I'd like to can items I can get from the farmer's market (oddball items that I can't get in the grocery store) and this book has some nice recipes and techniques.
A shameless selfish plea: I NEED THIS BOOK FOR MY BIRTHDAY PLEASE. Often I will jot down a recipe or 2 from a cookbook I've borrowed from the library but I want to make almost every recipe in this book. So pretty please, my darling daughter?
Amanda's Review: With all the talk these days about preservatives and their possible role in our health, what better way to steer clear than to can our own home grown veggies? This is a great book that really conveys the art of canning.
I love canning and haven't done a lot because I don't really need a dozen jars of jam or veggies at one time, nor do I have the storage space. I can't wait to work my way through this book. First up, the pickled green tomatoes!
The illustrations of this lovely book are great and the author gives helpful canning instructions. Some of the recipes are classics and some have some interesting twists! I can't wait to try some of them!
The tone is informative, accessible, friendly and down-to-earth. - Tamara, Computer Services
Reserve a library copy.
Reserve a library copy.
I liked how easy this book was to read, the pictures were great and I can't wait to try some of the recipes. Looks like Christmas next year will be filled with lots of new treats!
I am in love with this cookbook! I have not made a single thing, but I tell you: this book is pretty and it makes me dream. The recipes sound amazing and that may just be enough.
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Marisa McClellan is a food blogger, freelance writer and canning teacher based in Center City Philadelphia. She runs a website called Food in Jars, where she writes about canning, preserving and delicious things made from scratch.
She regularly writes for the Food Network, Mrs. Wages, Grid Philly and Table Matters. Her first cookbook, Food in Jars: Preserving in Small Batches Year-Round, is now av...more
More about Marisa McClellan...
She regularly writes for the Food Network, Mrs. Wages, Grid Philly and Table Matters. Her first cookbook, Food in Jars: Preserving in Small Batches Year-Round, is now av...more
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