Food in Jars

The book begins with a clear introduction to water-bath canning, the method used for high-acid foods such as fruit preserves and pickles. McClellan explains the equipment needed, most of which is already in a typical kitchen, how to prepare jars and lids, how to fill and process them safely and how to check seals and store the finished jars. Her emphasis on small quantities makes the process less intimidating for beginners.

The recipes cover a wide range of preserves: classic and unusual jams, such as apricot or strawberry vanilla, jellies and marmalades, fruit butters, chutneys, salsas, relishes, pickled vegetables, syrups and even nut butters and granola that are stored in jars. Many recipes use less sugar than traditional versions or include interesting flavor combinations with herbs and spices. Each chapter follows the seasons, from spring rhubarb and strawberries to summer peaches and tomatoes and winter citrus. There are also ideas for using preserves in everyday cooking and for giving them as gifts.

Practical, cheerful and inspiring, a great first preserving book for any kitchen. About 240 pages in the Running Press hardcover.