Book Review: Food In Jars

Two book reviews in two days!  We’re making up for lost time.

Todays review is actually the second time we’ve reviewed the same book.  Food in Jars was released in Spring, 2012.  It came out just as we were making significant changes to WellPreserved (we switched servers, templates and the entire back end of the site) and I just recently realized that our original review either didn’t publish correctly or it got eaten by the Internet when we converted (I knew we lost 3 or 4 posts in the conversion but couldn’t identify which ones were lost).

And this book, by our friend, Marisa McClellan is too good not to share.  When it comes to waterbath preserving books (jams, pickles, jellies and more), Food in Jars is my absolute favorite preserving book (apologies to other friends; I adore your work too but this book nudges ahead of others to me).

Book Review: Food In Jars November Marisa McClellan Food in Jars books

5 Reasons I adore Food and Jars

  1. The photography.  The book is packed with stunning shots and the shots are shot with a similar feel throughout.  This is a large part of what separates Food In Jars from other great books.
  2. The layout/ design.  It’s pretty.  The text is laid out wonderfully, the pages have textured patterns and care has been given to layout the text and titles.
  3. The recipes pop off the page.  Although there’s plenty of text (providing context and instructions for the preserve), ingredients are easy to identify as they are printed in bold on the page.  It’s a subtle idea but one that makes using the book that much more enjoyable.
  4. Small Batches.  Preserving doesn’t have to be a big affair.  Many of the recipes are for 2-5 jars of food.  This removes a lot of intimidation and cost from the process.
  5. Four-season preserving.  She helps readers get inspired for preserving food through the entire year (something we are also passionate about).

Book Review: Food In Jars November Marisa McClellan Food in Jars books

There are 14 recipe sections of the book:

  • Jams
  • Fruit Butters
  • Jellies
  • Marmalades
  • Curds and Conserves
  • Chutneys and Condiments
  • Pickles
  • Salsas and Relishes
  • Tomatoes
  • Syrups
  • Whole Fruit
  • Granola in Jars
  • Nut Butters
  • Other Foods in Jars

We’ve made many of Marisa’s recipes and love her book!

Food in Jars cookbook review, food in jars cookbook, preserving book reviews, preserving books, best preserving book, canning books

Food in Jars cookbook review, food in jars cookbook, preserving book reviews, preserving books, best preserving book, canning books

You can buy a copy of Food in Jars here, check out her blog here and stay on the lookout for her next book coming this Spring!

Comments

  1. This was one of the handful of books I shipped over when I moved to Iraq a few months ago. Even though I haven’t made anything from it, I had hope! I’ve since discovered that I can’t get jars here. lol. Rookie mistake. So I’ll keep trolling the second-hand section of the bazaar, where goods are brought in from the UK, in hopes of scoring some.

  2. I love this book, and have made numerous things from it now….However, none of the measurements are working out! If it says the recipe will yield 5 half pints – it yields 3, etc. It’s really frustrating! Am I doing something wrong?

    • Hi Lisa,

      I’ve never really noticed but will in future. :)

      I find that most preserving books/ recipes (including my own) do a bad job of predicting the number of jars and the amount of brine (in the case of pickles needed). I think there is such a massive variation in the size of fruit/ vegetables when chopped (and sold) by volume. There is dramatically more strawberry flesh in 2 cups of whole small strawberries than 2 cups of large ones.

      Perhaps this is why I didn’t notice it in the book – that I just accept it as par for course? ;)

      J

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