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Marisa McClellan
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Food in Jars: Preserving in Small Batches Year-Round Hardcover – Illustrated, May 22, 2012

by Marisa McClellan (Author)
4.6 4.6 out of 5 stars 680 ratings
Goodreads Choice Award nominee
See all formats and editions
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Marisa McClellan's first book for accessible home preserving for jams, jellies, pickles, chutneys, and more, as seen on her beloved food blog Food in Jars.

Popular food blogger and doyenne of canning, Marisa McClellan, is using small batches and inventive flavors to make preserving easy enough for any novice to tackle. If you grew up eating home-preserved jams and pickles, or even if you're new to putting up, you'll find recipes to savor.

Sample any of the 100 seasonal recipes:
  • In the spring: Apricot Jam and Rhubarb Syrup
  • In the summer: Blueberry Butter and Peach Salsa
  • In the fall: Dilly Beans and Spicy Pickled Cauliflower
  • In the winter: Three-Citrus Marmalade and Cranberry Ketchup


Marisa's confident, practical voice answers questions and quells any fears of accidental canning mistakes, and the book is written for cooks of any skill level. Stories of wild blackberry jam and California Meyer lemon marmalade from McClellan's childhood make for a read as pleasurable as it is delicious; her home-canned food-learned from generations of the original "foodies"-feeds the soul as well as the body.
Previous page
  1. Print length
    240 pages
  2. Language
    English
  3. Publisher
    Running Press Adult
  4. Publication date
    May 22, 2012
  5. Dimensions
    6.8 x 1.13 x 8.8 inches
  6. ISBN-10
    9780762441433
  7. ISBN-13
    978-0762441433
  8. See all details
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Preserving by the Pint: Quick Seasonal Canning for Small Spaces from the author of Food in Jars
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The Food in Jars Kitchen: 140 Ways to Cook, Bake, Plate, and Share Your Homemade Pantry
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Editorial Reviews

Review

"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

About the Author

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 (three times nominated by Saveur magazine for a Best Food Blog award). She lives in Philadelphia with her husband. Visit her at foodinjars.com

Product details

  • ASIN ‏ : ‎ 0762441437
  • Publisher ‏ : ‎ Running Press Adult; Illustrated edition (May 22, 2012)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 240 pages
  • ISBN-10 ‏ : ‎ 9780762441433
  • ISBN-13 ‏ : ‎ 978-0762441433
  • Item Weight ‏ : ‎ 1.76 pounds
  • Dimensions ‏ : ‎ 6.8 x 1.13 x 8.8 inches
  • Customer Reviews:
    4.6 4.6 out of 5 stars 680 ratings

About the author

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Marisa McClellan

Marisa McClellan

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Full content visible, double tap to read brief content.

Marisa McClellan is a food blogger, cookbook author, and canning teacher based in Center City Philadelphia. Her books include Food in Jars, Preserving by the Pint, Naturally Sweet Food in Jars, and The Food in Jars Kitchen.

She has written for a number of publications, including The New York Times, USA Today, Parents Magazine, The Wirecutter, Food Network, Serious Eats, The Kitchn, Grid Philly, Saveur, Edible Philly, and Table Matters.

Marisa also co-hosts a podcast dedicated living a food-focused life called Local Mouthful. Find more of her jams, pickles, and preserves (all cooked up in her 80-square-foot kitchen) at foodinjars.com.

Customer reviews

4.6 out of 5 stars
4.6 out of 5
680 global ratings
Yummy Yummy! Excellent book!
4 Stars
Yummy Yummy! Excellent book!
I must say I really love this canning book and all the other books by Marisa. The corn salsa was to die for. I added some serrano peppers because we like heat and YUMMY! I really think this or any of her other books would be a great addition to any canners library. I am always looking for unique and fresh canning ideas.
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Top reviews from the United States

Suni Bolhuis
5.0 out of 5 stars Simple canning at home
Reviewed in the United States on April 15, 2024
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This book is legit perfect for the back yard gardener who has an abundance of something but not enough to make huge amounts of canned goods. It’s full of wonderful recipes and ideas! Love it
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cheffgirl
5.0 out of 5 stars Defining Small Batches
Reviewed in the United States on February 17, 2013
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The subtitle to this book is, "Preserving in small batches year-round". Well for the past two years I thought I didn't want small batches, I wanted to create in volume because I was going to do the same recipes all the time. What happened was I tried a new recipe last year because I was given loads and loads of free eggplant. And so I had to try new recipes. As Oprah says, I had an "AH-HA" moment.
First your definition and my definition for "small batch" may be off by a quart or more. Author Marisa McClellan likes to use one pint jars. I like to use 1/2 pint jars, so already I have double the amount she is canning in her written recipe. Marisa's small batch isn't super small as I was assuming. Also I have to give a huge shout out to the texture, color and weight of this book. I love the overall size. The actual size of the hard bound cover is 9 X 6 3/4", which makes the reading page about 8 1/2 X 6 1/2 inches which fits in your hand so comfortable. The pages are heavy in weight and feel like heavy duty journal pages. The page color background changes with each recipe, which I love. Not blaring loud colors, but soothing light greens when key limes are used. Or light orange and browns used when Oranges and cinnamon come to play on a recipe. So fun to read. The pages have good heavy texture to take notes on. And lets talk about the three empty pages at the end of the book she has titled for you and I as, "Perserving Notes" because who doesn't love to have notes to refer back to, or ideas you get later.

I own pickling cookbooks, jelly and Jam making cookbooks and I own "mixes for gifts" books. I have the "blue book" for canning and I think every jelly/Jam person needs to own several books. This particular book gives great ideas to old recipes. Which is what I was looking for. This spring, summer and fall I plan on trying The strawberry with vanilla bean and Earl Grey tea Jam, Spiced Plum Jam, cantaloupe Jam, Mimosa Jelly, Mulled Cider Jelly, Pickled Brussel Sprouts, Sweet and sour pickled red onions, Lemony pickled cauliflower, spiced pickled pear halves and Shay's Chocolate Cake in a Jar.
There are a few recipes that I probably won't try, like the granola recipes, but that is my personal prefrence.
I should tell you that I finally submitting to buying her book only after trying out a recipe from her blog, "food in jars blog". I needed a recipe for lemon and strawberries. I found Strawberry Lemon Marmalade and printed it off and tried it out. It was a huge success. If you still unsure you want this book, check out her blog and several of her recipes there. Really awesome site.
Marisa McClellan I am sorry I doubted you. I get it now. When I try a brand new canning recipe I want to try a small batch relatively speaking, because it might be that I want to make it again and again, or maybe not so much. And I do hope you write another book, I will be first in line next time.
36 people found this helpful
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Sarah B.
5.0 out of 5 stars Buy this book! Its small batch recipes make canning easy and fun!
Reviewed in the United States on May 18, 2012
Verified Purchase
I came across the Food In Jars blog a week ago, and was totally inspired to make my own yogurt (I'd just gotten carried away at our local organic co-op and came home with 3 gallons of free organic milk with no idea what I would turn it into). It turned out fantastic, so I ordered this cookbook right away! The day it arrived, I was so excited that I dug out four fat beets from the back of the refrigerator and made four beautiful little pints of pickled beets that evening. This was my first real attempt at canning, and it was surprisingly easy!

When I was younger, I helped my grandmother can a huge batch of peaches every fall. To me, canning was a daunting project, and I never thought it was something I could do on my own. As an adult, I never bothered learning even though I knew a store-bought can of peaches could NEVER compare to a jar of my grandmother's peaches. This book, filled with enthusiasm and manageable-sized recipes, was just the encouragement I needed. Thank you so much for helping me reconnect to the memory of my grandmother through canning. I can't wait to put up my own jars of peaches this fall, and cook up a batch of apple mint jelly from my great grandmother's recipe.

I'd also like to note that I ordered the Ball Complete Book of Home Preserving, and although it was very informative, the recipes were fairly large. The small batch recipes in the Food In Jars book are just the right size for my busy little family. We always end up with some extra produce from our local co-op (i.e. those four fat beets), and now I know just what to do with it.
3 people found this helpful
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Whitney F.
4.0 out of 5 stars A really good canning book
Reviewed in the United States on May 21, 2012
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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.
72 people found this helpful
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Shaunalea
5.0 out of 5 stars Very fun!
Reviewed in the United States on January 31, 2024
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This is a very fun cookbook! It has a lot of fun and delicious recipes.
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Top reviews from other countries

Amazon Customer
5.0 out of 5 stars Fantastic book
Reviewed in Canada on September 16, 2023
Verified Purchase
LOVE this book. Bought it on a recommendation and have found it a great asset this.

The focus is on water bathing simple small-batch recipes. The recipes are simple to follow and include canning directions.

Highly recommend!
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Valerie Jones
5.0 out of 5 stars Great recipes and advice!
Reviewed in the United Kingdom on August 16, 2013
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I bought this because I had come across the authors blog and found her recipes to be very good. I love that she has so many things that can be done in small quantities. The recipes are american and might not all appeal to the british audience but my mother-in-law (who is british) was intrigued by many of the recipes and asked to borrow the book so she could try some of them out. The ones I have done have turned out wonderful!
4 people found this helpful
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littleles
5.0 out of 5 stars Excellent read!
Reviewed in the United Kingdom on April 14, 2014
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Love this book just getting Into this whole preserving ,canning so still early days for me but the book is very informative and easy to follow,pictures are great so hopefully will be using this for many years to come!
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Past Student
5.0 out of 5 stars AWESOME BOOK!!
Reviewed in Canada on June 27, 2012
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I ordered this book along with three other small-batch canning books and I LOVE IT!!! It will be one of my go-to books for sure. I only have one little thing to point out - there are a few references in the book that suggest to go to a certain page but instead of a page number it shows "000", I am pretty sure they meant to put a page number in, but someone somewhere in editing land missed it!! It certainly doesn't effect how great this book is. Marisa's instructions are fantastic and easy to follow. One other thing that I really like is that the book is written in a very unintimidating way - like she is chatting with you in your kitchen:) I would highly recommend this book for beginners and I think more intermediate canners would enjoy the author's twist on recipes. Also, I discovered her blog after I bought the book - great blog:)
10 people found this helpful
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reginald marsh
5.0 out of 5 stars Five Stars
Reviewed in the United Kingdom on November 19, 2015
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