Food in Jars: Preserving in Small Batches Year-Round by Marisa McClellan Download (read online) free eBook .pdf.epub.kindle

Food in Jars: Preserving in Small Batches Year-Round

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 pickle

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    Shelby *trains flying monkeys*

    Jul 10, 2013

    rated it
    really liked it

    Shelves:
    cookbooks,
    read-2013

    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.

    Jenny (Reading Envy)

    Nov 02, 2013

    rated it
    it was amazing

    If Marisa McClellan wanted to consider another profession, I think she would take easily to perfumer. Her flavor combination ideas just in this book alone make me want to try every recipe and stock my pantry with little batches of goodness.

    The recipes catching my eye the first time through:
    -Vanilla-Rhubarb Jam with Earl Grey
    -Chunky Fig Jam
    -Apple Pumpkin Butter
    -Orange Vanilla Curd

    You get the idea. I’ve had some of these recipes marked for a year and finally had a chance to make the Vanilla-Rhubar

    The recipes catching my eye the first time through:
    -Vanilla-Rhubarb Jam with Earl Grey
    -Chunky Fig Jam
    -Apple Pumpkin Butter
    -Orange Vanilla Curd

    You get the idea. I’ve had some of these recipes marked for a year and finally had a chance to make the Vanilla-Rhubarb Jam, and instead of Earl Grey I used my Reading Envy tea which is part Earl Grey, part coconut. This is a lovely light but intricately flavored jam! I’ve been putting it on toast this week but will bring it to work in the form of oatmeal jam bars.

    The recipes in this book include directions for small batch canning, but the recipes aren’t in great quantities, so it is just as easy to consume what is made. The idea behind small-batch preserving is to eat some, save some. Many of the recipes could also be frozen. If canning intimidates you, you could either simply not do those steps or allow McClellan to instruct you in your first attempts.

    She also has a fabulous blog, Food in Jars, with additional instructions (I went to it to find out how to substitute powdered pectin for liquid in the recipe I was trying, to great success.)

    Just a personal note: Marisa McClellan is the sister of Raina Rose, a singer-songwriter from Portland who I first encountered on the streets of Memphis (during an art walk) and lives in Texas. It’s a small world out there in internet land, and I had followed both before knowing they were connected.
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    Amy

    Aug 20, 2012

    rated it
    it was ok

    More work than I’m willing to do.