Marisa McClellan is a food blogger, freelance writer and canning teacher based in Center City Philadelphia. She runs a website called Food in Jars, where she writes about canning, preserving and delicious things made from scratch. She regularly writes for the Food Network, Mrs. Wages, Grid Philly and Table Matters. Her first cookbook, Food in Jars: Preserving in Small Batches Year-Round, is now available.
Featuring 100+ recipes for everything from jams and pickles to chutneys and flavored salts, Food in Jars is a comprehensive look at the ins and outs of canning, from simple tips and tricks ideal for first-time canners to more advanced recipes that allow home cooks to prepare and store the best of the garden for the entire year.
“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.”—Relish!
“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.”—Library Journal
“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.” –Bookslut
“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.”—Washington Post
“We’ve long been fans of Marisa McClellan’s blog Food in Jars, a two-time Best Food Blog Awards…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.”—Saveur