Food in Jars: Preserving in small batches year-round by Marisa McClellan

Food in JarsThe lovely recipes in this book are all small batches, and the author takes you step-by-step through the process so that a novice can easily understand it and move easily through a recipe.

There are pickles and chutneys, salsas and jam, and more.

The author discusses safe canning practices, high acid and low acid, as well as altitude, cooking times, and yield, all the variables that might affect your outcome.

The photo illustrations alone were enough to lure me between the covers of the book, and then I got to reading the recipes.

I have always been somewhat intimidated by the canning process, but this book has the means to get me through that.

“Nearly Seedless Blackberry Sage Jam” here we come.

Reviewed by H




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