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Eating seasonally has never been so tasty!
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 flavours of vanilla bean, sage, and pepper will keep more experienced jammers coming back for more.
Sample some Pickled Asparagus and Rhubarb Syrup in the spring, and then try your hand at Blueberry Butter and Peach Salsa in the summer: Pear Ginger Jam 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.
Marisa McClellan is a full time food writer and cooking teacher, and has been blogging about canning, pickling, and preserving on her blog Food in Jars (three times nominated by Saveur magazine for a Best Food Blog award) since 2009. She has published three books about canning, including the bestselling Food in Jars. She lives in Philadelphia with her husband.
Title: Food in Jars - Preserving in Small Batches Year-Round
Author: Marisa McClellan
Publisher: Running Press
Length: 237 pages