Food in Jars: Preserving in Small Batches Year-Round
Food blogger Marisa McClellan takes you through all manner of food in jars, storing away the tastes of all seasons for later. The book opens with a simple introduction to the canning process and then applies those basic lessons to 100+ recipes. 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. In addition, stories of wild blackberry jam and California Meyer lemon marmalade from McClellan’s childhood make for a read as pleasurable as it is delicious.
C&B&R next-to-try recipes: Zesty Lime Curd (love the idea of stirring this into my morning yogurt for a “mini beach vacation”); Carmelized Red Onion Relish; Cinnamon Vanilla Sunflower Butter; Homemade Cultured Butter (so I can finally make real butter!).
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