Living in northern Michigan our growing season is very short. I’m always looking for ways to preserve the summer harvest to last well into winter and preserving food in small batches sounds like the perfect way to make this happen.
Food in Jars by Marisa McClellan shares how to make jams, jellies, butters, conserves, condiments, salsa, pickles, syrups, fruits granola and more. There are over 100 recipes that are sure to please even the pickiest eater in your house. One of the things that I love is that these recipes can be prepared in my itty bitty kitchen without too much fuss.
The gorgeous full color photos makes me want to make one of everything in the book. I’m thinking these small batch treats are perfect for the holidays, hostess gifts, or just a great way to share summer’s harvest with friends and family.
I have rhubarb in my freezer that I’ve been meaning to use and Food In Jars just happens to have a recipe for rhubarb jelly. If I had known that making jelly was so easy I would have made it early this summer. It takes three things to make rhubarb jelly: rhubarb, sugar and pectin. That’s it. Well, that and some water, but really I’m not sure why we even bother buying jelly at the store when it’s so easy to make at home.
In addition to great recipes the book also provides step by step instructions on how to safely preserve the food. I’m looking forward to recreating some of these recipes and sharing them with friends during the holidays.
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 flavors of vanilla bean, sage, and pepper will keep more experienced jammers coming back for more.
Sample some Apricot Jam and Rhubarb Syrup in the spring, and then try your hand at Blueberry Butter and Peach Salsa in the summer; Dilly Beans 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.