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Food in Jars: Preserving in Small Batches Year-Round

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Publisher:
Running Press
Pub. Date:
2012
Language:
English
Description
Popular food blogger Marisa McClellan takes you through all manner of food in jars, storing away the tastes of all seasons for later. Basics like jams and jellies are accompanied by pickles, chutneys, conserves, whole fruit, tomato sauces, salsas, marmalades, nut butters, seasonings, and more. Small batches make them easy projects for a canning novice to tackle, and the flavors of vanilla bean, sage, and pepper will keep more experienced jammers coming back for more. Sample some Apricot Jam and Rhubarb Syrup in the spring, and then try your hand at Blueberry Butter and Peach Salsa in the summer; Dilly Beans and Spicy Pickled Cauliflower ring in the fall, while Three-Citrus Marmalade and Cranberry Ketchup are the harbingers of winter.

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 in more than 100 recipes.

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ISBN:
9780762445073
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Grouping Information

Grouped Work ID b8254f35-ffe5-b42a-2ce5-38166b809033
Grouping Title food in jars preserving in small batches year round
Grouping Author mcclellan marisa
Grouping Category book
Last Grouping Update 2019-04-18 01:52:18AM
Last Indexed 2019-04-18 03:28:25AM

Solr Details

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author Marisa McClellan
author_display Marisa McClellan
display_description Popular food blogger Marisa McClellan takes you through all manner of food in jars, storing away the tastes of all seasons for later. Basics like jams and jellies are accompanied by pickles, chutneys, conserves, whole fruit, tomato sauces, salsas, marmalades, nut butters, seasonings, and more. Small batches make them easy projects for a canning novice to tackle, and the flavors of vanilla bean, sage, and pepper will keep more experienced jammers coming back for more. Sample some Apricot Jam and Rhubarb Syrup in the spring, and then try your hand at Blueberry Butter and Peach Salsa in the summer; Dilly Beans and Spicy Pickled Cauliflower ring in the fall, while Three-Citrus Marmalade and Cranberry Ketchup are the harbingers of winter.

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 in more than 100 recipes.

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id b8254f35-ffe5-b42a-2ce5-38166b809033
isbn 9780762445073
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literary_form Non Fiction
literary_form_full Non Fiction
primary_isbn 9780762445073
publishDate 2012
record_details overdrive:5703de61-8c8a-45bb-86bc-ab8f5e9585e6|eBook|eBook||English|Running Press|2012|
recordtype grouped_work
scoping_details_catalog
Bib IdItem IdGrouped StatusStatusLocally OwnedAvailableHoldableBookableIn Library Use OnlyLibrary OwnedHoldable PTypesBookable PTypesLocal Url
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title_display Food in Jars
title_full Food in Jars Preserving in Small Batches Year-Round
title_short Food in Jars
title_sub Preserving in Small Batches Year-Round
topic_facet Cooking & Food, Nonfiction