Food in Jars: Preserving in Small Batches Year-Round


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Food in Jars: Preserving in Small Batches Year Round by Marisa McClellan | Fante's Kitchen Shop

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 pickles, or even if you're new to putting up, you'll find recipes to savor.

Disclaimer

Marisa's confident, practical voice answers questions and quells any fears of accidental canning mistakes, and the book is written for cooks of any skill level. 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.

About the Author Marisa McClellan is a former writer and editor for Slashfood, and has a master's degree in writing from St. I made her gingery pickled beets, blackberry sage jam and dilly beans.


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Everything I tried was really good. Marisa McClellan.

Food In Jars

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. Movie Double Feature.

"Food in Jars: Preserving in Small Batches Year Round" by Marisa McClellan (Running Press, 2012)

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    Food in Jars: Preserving in Small Batches Year-Round Food in Jars: Preserving in Small Batches Year-Round
    Food in Jars: Preserving in Small Batches Year-Round Food in Jars: Preserving in Small Batches Year-Round
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