I’m very excited to be giving away a copy of “Food in Jars,” the new cookbook by small-batch canning expert (and local Philly girl) Marisa McClellan. I’ve had my copy of the book for two days now, and I can’t stop pouring through the pages, planning what I’m going to make first (Rhubarb Chutney is in the lead right now).
Now, don’t go thinking, “I’ve never canned anything so I wouldn’t know what to do with this book.” Marisa spends the first few pages of the book explaining the tools needed (not as many as you’d think), the whys of processing food, and, most importantly, how to process. And, since her book is dedicated to small batches, the whole thing is very manageable. Dare I say, if you’re only making three or four jars of something, you could even skip the hot water bath if you keep your finished jars in the refrigerator and eat everything up before it spoils. But, I think this book might just inspire people who have never canned (who me?) to finally boil some water on the stove top and plunk a few jars in.
I interviewed Marisa for my Mother Nature Network blog, and she told me this about the recipes she includes in “Food in Jars.”
For this book, I wanted to create recipes that produced yields for a modern home. So I built these recipes to yield just three or four pints. Smaller batches means less chopping, peeling and mashing, less cooking down vast cauldrons of jam and far less time in the kitchen. Sticking to small batches takes a great deal of the tedium out of canning and helps make it simply fun and satisfying.
Modern homes… small batches… less tedium in the canning process… Yep, this is the book for us modern foodies who want to spend some time in the kitchen making good, real food, but not all our time in the kitchen. C’mon, you know you want “Food in Jars.” Here’s how you can win a copy.
- Go to Marisa’s Food in Jars blog and find a recipe that looks like something you’d like to make (it may or may not be in the cookbook – that doesn’t matter). Then come back here and leave a comment about what recipe appeals to you with a link back to it.
- You can increase your chances of winning by tweeting these exact words from your Twitter account:
@rshreeves is giving away a copy of @marusula ‘s new small-batch canning cookbook “Food in Jars.” http://bit.ly/LSaJEF #giveaway
Then coming back here to South Jersey Locavore and leaving a link to the tweet. - Only two entries per person.
- Contest is open to U.S. residents only.
- Contest runs through 12pm, May 23, 2012.
- Winner will be announced on Thursday, May 24, 2012.
- Winner will be chosen randomly.
- You must leave a way to contact you if you are chosen. It can be the email that’s required (but not shown to public) when you leave a comment or your twitter handle. If you fail to leave a way to contact you, I will go on to chose another winner.
- Once you’ve been contacted, you’ll have 72 hours to respond with an address to send the book. If you don’t respond within 72 hours, another winner will be randomly chosen.
I eat cranberries all year, not just on Thanksgiving and I would love to make this cranberry jelly. I think I would serve it alongside a plate of soft cheese & cracked wheat crackers as a little something to have with a glass of wine.
http://www.foodinjars.com/2009/11/homemade-cranberry-jelly-for-thanksgiving/
tweeted here:
https://twitter.com/#!/kerrybrown514
I want to make Marissa’s Blood Orange Shrub. Not quite a canning item, but it’s fascinating to me!
Hi Robin! I just tweeted it! https://twitter.com/#!/estherjames
You’re going to be at the swap on Saturday, right?
Esther
Yes, I’ll be at the swap.
Strawberry rhubarb butter looks scrumptious… http://www.foodinjars.com/2010/06/strawberry-rhubarb-butter-recipe/
I would love to make her Rosemary Lemon and Lavender Honey syrups http://www.foodinjars.com/2011/07/drink-week-day-five-rosemary-lemon-and-lavender-honey-syrups/. They would be great mixed into iced tea or as the base flavor for something a little stronger!
Tweet sent! https://twitter.com/#!/DownHomeSJ/status/202839868701814784
I love her small batch jam/preserve recipes.
I LOVE pickled carrots, so I would love to try the pickled carrots and daikon radishes: http://www.foodinjars.com/2010/02/february-can-jam-pickled-carrots-and-daikon/
Yum!!!!
I would like to try the green tomato chutney!
http://www.foodinjars.com/2010/11/green-tomato-chutney/
There are so many great recipes! Its to hard to pick just one- I may have to take early retirement and try them all!
with strawberries and rhubarb coming into season, i’d definitely want to try her strawberry rhubarb jam recipe!
I absolutely love her site, and can’t wait to try the recipes in the book! Thanks for sharing!
It’s rhubarb season, and I’ll be making a batch of rhubarb rosemary jam this evening. Can’t wait to see how it tastes.
I’d love to make her raspberry jam!
I tweeted about the giveaway: https://twitter.com/#!/relishments/status/202886979443097600
Our local U-pick Blackberry farm opens for blackberry picking next weekend. Top of my list is Food in Jars Blackberry Jam recipe.
http://www.foodinjars.com/2009/08/blackberry-jam/
I tweeted!
https://twitter.com/#!/menusmeals4moms/status/202888796239446016
I made her tomato jam last summer among other things and my son loves it! Also made her Rhubarb chutney last month from this site. It is so good. http://food52.com/blog/3147_rhubarb_chutney
I’m really interested in jams/jellies that use natural sweeteners (like honey) and the first one I found was this Cranberry Marmalaide with Dried Apricots ( http://www.foodinjars.com/2010/12/december-can-jam-cranberry-marmalade-with-dried-apricots/ ). Luckily – it sounds wonderful, so it is absolutely a great place to start!
I’ve made her pear/plum cake before with pears in honey, delicious!
http://www.foodinjars.com/2010/04/pear-cake/
I tweeted: https://twitter.com/#!/bonnie0128/status/202890671986704385
With Food in Jars (Marisa’s) help I learned how to can last year
when I was not working..I have tried so many of her recipes but one was very interesting to me TOMATO JAM..to die for! All of her recipes are wonderful and I would be very grateful to have HER book in my possession:)
I love the “canned” cranberry sauce recipe http://www.foodinjars.com/2011/11/home-canned-cranberry-sauce-made-in-a-tin-can-mold/
Not only is it wonderful but I love that she put it in a can so it has the same marks as the store bought kind. A great way to fool those who claim they hate all cranberry sauce except the canned kind.
I would be thrilled and honored to win her book. I love all the recipes I’ve tried so far and would love to try more
I would love to start making jams and jelly just like my grandma did. Yummy
I would love to try making the lemon curd – along with many many of the other recipes. I thank you for this opportunity!
http://www.foodinjars.com/2010/01/meyer-lemon-curd/
I would like to try making the small batch strawberry vanilla jam. My husband favorite fruit is strawberry and so we consume a lot of them! I am always looking for something new to change things up. Thanks for the give away!
I love the idea of giving [something]-in-a-jar mixes as gifts…even though I haven’t tried it. The Cranberry Orange Scones look like a great option. They would make an excellent swapping item too — our local food swap is chock full of giftable foodstuffs in November!
Tweeted!
I want to make this:
http://www.foodinjars.com/2011/02/pear-vanilla-jam/
when my friends start giving me pears off their trees.
I love making something with gifted produce.
[and yes, I share]
: )
tweeted:
https://twitter.com/#!/cooksbox/status/202908982648643584
My husband loves Blueberries, will be trying your Jam as soon as I can.
http://www.foodinjars.com/2009/08/blueberry-jam/
Sharing this on facebook also.
I want to finally make that chive blossom vinegar! http://www.foodinjars.com/2012/05/recipe-reminder-chive-blossom-vinegar/
Just tweeted it too!
This recipe sounds wonderful! https//www.foodinjars.com/2011/07/urban-preserving-apricot-rosemary-jam/
Pear Cinnamon Jam
*Swoon*
http://www.foodinjars.com/2011/11/pear-cinnamon-jam/
I tried roasting tomatoes last year and they were to-die-for. This recipe looks even better! http://www.foodinjars.com/2010/09/slow-oven-roasted-roma-tomatoes/
(Still need to learn Twitter, LOL)
I am now really really wanting fresh strawberries to be ready here so I can make Strawberry Rhubarb Jam! http://www.foodinjars.com/2011/06/strawberry-rhubarb-jam-giveaway/
YUM.
Tweet:
https://mobile.twitter.com/#!/LiveLaughLoveCj/status/202935893433126912
The peach oolong jelly looks interesting. I love mixing teas with fruits, I’d be fascinated to see how it translates to a preserved item. http://www.foodinjars.com/2011/07/peach-oolong-jelly-with-alexis-of-teaspoon-and-petals/
http://www.twitter.com/gmama1031
Lemon Verbena Honey! http://www.foodinjars.com/2011/09/lemon-verbena-honey/
I have followed her blog for a long time and am so excited about the cookbook. I’m nuts for white peaches, so I’d love to make this: http://www.foodinjars.com/2010/08/white-peach-sauce-with-vanilla-giveaway/
I LOVE hummus, and have never tried to prepare it, due to the stories I’ve heard about it being so hard to make. Your smoked Paprika Hummus looks DELICIOUS and better yet – easy enough for me to make!
http://www.foodinjars.com/2012/01/the-candle-79-cookbook-and-smoked-paprika-hummus/
I love the tomato jam. Goes great on a pork loin or chicken breast. http://www.foodinjars.com/2010/09/tomato-jam/
We have had great success with Marissa’s Salt Preserved Meyer Lemons http://www.seriouseats.com/2012/02/in-a-pickle-salt-preserved-meyer-lemons.html and I highly recommend the recipe ~ tweak as you will. But, I am bound and determined to be successful at sauerkraut so this year, when cabbages are rampant, I will try http://www.seriouseats.com/2011/12/in-a-pickle-small-batch-sauerkraut.html .
Tweeted here:
https://twitter.com/#!/patriciammiller
I pinned her recipe for rosemary rhubarb jam a while ago and I still have plans on making it soon!
http://www.foodinjars.com/2010/04/april-can-jam-rosemary-rhubarb-jam/
Tweeted! https://twitter.com/#!/Ambro109 Now off to get the recipe!!
These look great and I can already think of 5 different ways to use them!! http://www.foodinjars.com/2011/02/preserving-lemons/