Make your own delicious canned fruits, fresh jams, and savoury pickles with this guide to farm-to-table home preserving and canning. Gone are foods of the fifties, when canned convenience foods were revelations. Now you can make your own delicious canned fruits, fresh jams, and savory pickles - all fresh - with food writer Marisa McClellan's guide to farm-to-table home preserving and canning. She also provides safety tips, methods, and equipment needed. With 70 photos and 100 recipes for jellies, spreads, salsas, and more, "Food in Jars" offers more than just strawberry jam for the beginning to enterprising canner.
Food in Jars: Preserving in Small Batches Year-Round
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Pressestimmen
"Library Journal"
"Everything about this book, from the attractive design chock-full of enticing pictures to the ingredients, demystifies the canning process and alleviates associated fears....VERDICT: This is an excellent introduction to preserving. The author keeps things simple by using accessible ingredients and small batches."
"Washington Post
""McClellan's voice is friendly and reassuring; the batches are manageable. True to its name, this recipe collection covers territory beyond the ping of a sealed lid, such as salts, syrups, granolas, stocks and butters."
"Relish!
""When there's too much of a good thing...that's the time to can just a couple of jars of something wonderful with a recipe from Food in Jars."
"Seattle Times
""I'm delighted that McClellan's Food in Jars blog is now a book... [it's] not restricted to jams and pickles; it's also got everything from nut butters to salsas." "Sante
""A 'must have' for any amateur or professional chef serious about gardening, farm-to-table, organic, and going green."
"Bookslut"""Food in Jars" contains a terrific introductory section, complete with photos, that will get you set up correctly and safely with hot water bath canning, the most basic canning process. And since her focus is on putting up small batches, it's a good way to dip your toe in without having to worry about finding yourself overwhelmed by 100 pounds of tomatoes."
"Saveur""We've long been fans of Marisa McClellan's blog Food in Jars, a two-time Best Food Blog Awards finalist dedicated to the joyful packing of anything and everything into lidded glass vessels: jams, pickles, salsas, chutneys, syrups. With her cookbook, the experience is even better: rich personal stories, useful tips for canning and storing, and smartly written, eminently approachable small-batch recipes leave us hard-pressed to find so much as a single fruit, vegetable, or herb that doesn't work beautifully in a jar."
Über den Autor
Marisa McClellan is the creator of the online cooking show Fork You, and a former writer and editor for Slashfood.com one of America's biggest and most widely read food websites. She can be found writing about jam making, canning, pickling, and preserving at Food in Jars (twice nominated by Saveur magazine for a Best Food Blog Award). Maria lives in Philadelphia.
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Buchdeckel | Copyright | Inhaltsverzeichnis | Auszug | Stichwortverzeichnis | Rückseite
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45 von 45 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen
Great book for beginner and good recipes for all
13. Mai 2012
Von DP Cooke
- Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Von Amazon bestätigter Kauf
Canning is something that's intimidated me. I knew I wanted to be able to preserve fruits and vegetables and save freezer space but it seemed so complicated and time consuming that I put off doing it. This book simplifies the process and explains the why's and hows and seems quite complete with ingredients and times.
I initially browsed the book then started to read it and it's like having an experienced friend guiding at the beginning. Followed by some intriguing recipes - I never thought of canning brussel sprouts.
I can truthfully say that I am enjoying this book as instructive and interesting.
I initially browsed the book then started to read it and it's like having an experienced friend guiding at the beginning. Followed by some intriguing recipes - I never thought of canning brussel sprouts.
I can truthfully say that I am enjoying this book as instructive and interesting.
33 von 34 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen
The best preserving book EVER!
21. Mai 2012
Von Melody L. Adelman
- Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
I have been following Marisa for quite awhile on her blog. Her instructions in this book and on her blog are easy to follow and all recipes are "GREAT." I have found since getting "Food in Jars," I do not need any other recipe book on preserving. What I really like about this book is that the recipes are just enough....for a nice bunch of jars and not an overwhelming amount. The book is clear and concise with a sturdy binding and wonderful pictures. I also like that fact that it is in pounds and ounces and also the metric system so it enables more than people in the U.S. to use it. Great job on your first book out Marisa!!
43 von 48 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen
A really good canning book
22. Mai 2012
Von Whitney F.
- Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Von Amazon bestätigter Kauf
The flavors in this book are just wonderful. I made the rhubarb jam with strawberries and oranges a couple days ago, and it is hands-down the best jam I've ever tasted. The perfect balance of sweet, tart, and spice. So far this is the only recipe I have tried from the book, but I'm eager to try many others.
While I trust that the author knows a heck of a lot more about canning than I do, and I trust that she tested the recipes, and I trust that an unsafe book wouldn't have been published (well, maybe I'm naive on that one, but I'd like to think it's true)...maybe I'm just too new at canning to be relaxed about the process. I've only been canning for a year (the rhubarb jam was my tenth project), but I've read a lot of canning recipes and these are the first I've come across that don't ALWAYS use bottled lemon juice, that don't specify the headspace in EACH recipe, and that don't direct you to skim the foam from your jam before you fill the jars (I don't know what that last thing has to do with safety, but surely the other sources tell you to do it for a reason?). Also, this is the first time I've seen curd recipes that can be processed in a waterbath canner--I'm grateful for it, because I love curd and am eager to can it, but I can't help but be a little apprehensive about canning something that has eggs and butter in it. I also dislike that most of the recipes are written for pint jars...is it ok to can them in half-pint jars? Does that affect processing times? I mention this because the author discusses using different jar sizes, but only mentions how this affects the processing time if you can tomato sauce in quart jars instead of pints.
I do love this book, and I appreciate that most of the recipes use produce that I can easily find at my farmer's market or co-op here in the Midwest (unlike a lot of other modern canning books that use produce I've never even heard of). Unlike another reviewer, I am not concerned that these recipes are going to make me or my loved ones sick. If the author has chosen these methods, I believe it's because she knows them to be safe. But as a beginner, I think I'd like just a little bit more hand-holding to walk me through the process.
While I trust that the author knows a heck of a lot more about canning than I do, and I trust that she tested the recipes, and I trust that an unsafe book wouldn't have been published (well, maybe I'm naive on that one, but I'd like to think it's true)...maybe I'm just too new at canning to be relaxed about the process. I've only been canning for a year (the rhubarb jam was my tenth project), but I've read a lot of canning recipes and these are the first I've come across that don't ALWAYS use bottled lemon juice, that don't specify the headspace in EACH recipe, and that don't direct you to skim the foam from your jam before you fill the jars (I don't know what that last thing has to do with safety, but surely the other sources tell you to do it for a reason?). Also, this is the first time I've seen curd recipes that can be processed in a waterbath canner--I'm grateful for it, because I love curd and am eager to can it, but I can't help but be a little apprehensive about canning something that has eggs and butter in it. I also dislike that most of the recipes are written for pint jars...is it ok to can them in half-pint jars? Does that affect processing times? I mention this because the author discusses using different jar sizes, but only mentions how this affects the processing time if you can tomato sauce in quart jars instead of pints.
I do love this book, and I appreciate that most of the recipes use produce that I can easily find at my farmer's market or co-op here in the Midwest (unlike a lot of other modern canning books that use produce I've never even heard of). Unlike another reviewer, I am not concerned that these recipes are going to make me or my loved ones sick. If the author has chosen these methods, I believe it's because she knows them to be safe. But as a beginner, I think I'd like just a little bit more hand-holding to walk me through the process.
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