- Gebundene Ausgabe: 240 Seiten
- Verlag: Running Press (22. Mai 2012)
- Sprache: Englisch
- ISBN-10: 0762441437
- ISBN-13: 978-0762441433
- Größe und/oder Gewicht: 3,2 x 17,1 x 22,2 cm
- Durchschnittliche Kundenbewertung: Schreiben Sie die erste Bewertung
- Amazon Bestseller-Rang: Nr. 239.313 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Food in Jars: Preserving in Small Batches Year-Round (Englisch) Gebundene Ausgabe – 22. Mai 2012
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“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.”
“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.”
“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.”
“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.”
“A ‘must have’ for any amateur or professional chef serious about gardening, farm-to-table, organic, and going green.”
Über den Autor und weitere Mitwirkende
Marisa McClellan is a former writer and editor for Slashfood, and has a master’s degree in writing from St. Joseph’s University. These days, she writes about canning, pickling, and preserving at Food in Jars (twice nominated by Saveur magazine for a Best Food Blog award). She lives in Philadelphia with her husband. Visit her at www.foodinjars.com
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I noticed that while I followed each and every recipe exactly as written on the page, weighing or measuring the ingredients carefully, I had wildly different results with the recipes. In the Basic Salsa I had enough salsa to fill 4 pint jars, but the recipe only called for 3 to be prepared, leaving me with an extra pint of salsa to be used immediately. The recipe for Pickled Brussels Sprouts called for 2 lbs of sprouts, which I carefully prepared. Unfortunately, they came no where close to filling the 4 pint jars the recipe indicated, so I had to quickly move some sprouts from the fourth jar into each of the other three jars, AND make an extra half-batch of brine to cover the sprouts. This left me with 3 jars and a partial jar to use right away. The recipe for Caramelized Red Onion Relish also came no where close to filling the 3 jars it said it would. I had only 2.5 jars filled, though I do have to note that the relish was absolutely delicious and was raved about by friends and family. I will be making it again, albeit with a slightly larger quantity of onions, based on my own notes, so I can be sure it will actually fill the jars. Finally we have the Cranberry Syrup. I am from New England, and love the flavor of Cranberry year round. I was excited to make this syrup for use in seltzer and mixed drinks. Sadly the flavor was not wonderful. It tasted primarily of sugar, and lacked the brightness and tartness associated with cranberries. I believe increasing the amount of cranberries, and adding some lemon juice might go a long way with improving this syrup. Sadly, I won't be trying this myself, as I am still learning about canning and am not comfortable creating my own recipes yet.
As a frame of reference for readers who are considering this book, I created 15 different canning recipes in the last two weeks (since I started). Seven were from the Ball Book, and each came out perfectly as described and outlined. I created 3 from Put 'Em Up!, and again, each came out exactly as described. The final 5 were from Food In Jars, and NONE of the 5 recipes I tried came out as described in the book. They lacked vital information and contained numerous typos that should have been caught during editing. While I understand a typo may slip by even a careful editor, the ones I noticed were numerous and glaring. While the pictures are pretty, it does not make up for lack of substance with the actual information. Also, this novel-style binding is highly inconvenient while cooking. One has to either break the spine to lay it flat on the counter, or make a copy of a recipe to use it.
Like many other readers I would urge prospective canners to check out the Ball Complete Book of Preserving instead. The information is excellent and thorough. If you would like to move beyond that, I would also highly recommend Put 'Em Up!, which is arranged by type of food you wish to preserve, and includes recipes for canning, freezing, drying and fermenting. That book was clearly tested and edited before being dropped on the public.
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.
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.
On the whole I think that the tastes that Food in Jars creates are good, and for that I'll absolutely keep this book. But I've noticed that for some of these recipes, especially those in the jam/jelly section, that the quantities are never right. Some have made too much, but most of them don't come even close to making the amount mentioned on the recipe; usually only about 75% of the suggested yield. And while I'll admit that I'm a relatively new canner, this is not a problem I've had with recipes procured elsewhere (other cookbooks, Alton Brown's on Food Network, or family members).
Still, like I said, the tastes are fantastic. Just make sure that you've always prepared extra jars (just in case it makes way too much) and brace yourself for not getting as much as you'd expected, and you'll be good.