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Informationen zum Autor 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. Klappentext 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&rdquo- feeds the soul as well as the body in more than 100 recipes. Zusammenfassung 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 pickles, or even if you're new to putting up, you'll find recipes to savor. Sample any of the 100 seasonal recipes: In the spring: Apricot Jam and Rhubarb Syrup In the summer: Blueberry Butter and Peach Salsa In the fall: Dilly Beans and Spicy Pickled Cauliflower In the winter: Three-Citrus Marmalade and Cranberry Ketchup 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....
