Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your email address or mobile phone number.
Food in Jars: Preserving in Small Batches Year-Round Hardcover – May 22, 2012
|New from||Used from|
Top 20 lists in Books
View the top 20 best sellers of all time, the most reviewed books of all time and some of our editors' favorite picks. Learn more
Frequently Bought Together
Customers Who Bought This Item Also Bought
“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.”
About the Author
If you’re the author, publisher, or rights holder of this book, let ACX help you produce the audiobook.Learn more.
Top Customer Reviews
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 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.Read more ›
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.Read more ›
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.
Most Recent Customer Reviews
This is a very well written book and I am excited by some of the recipes. They will have to wait until summer to actually try them. That is why the 4 stars. Read morePublished 1 month ago by NagonMom
I love this book! it has so many great recipes that I look forward to trying!Published 5 months ago by Wanda Yoder