My first cookbook, called Food in Jars: Preserving in Small Batches Year Round, was published by Running Press in May 2012. It is currently available wherever books are sold. Here are a few purchasing options:
Get it from a local-to-you bookseller.
Get it from Powell’s.
Get it from Amazon
Get it here from Barnes and Noble.
Get it here from Chapters (for you Canadian folks).
I’m currently working on a book about super small batch canning, which will be published by Running Press in Spring 2014.
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I found your website in a (very small) paragraph in AARP The Magazine, June/July 2012; page 30. How fortuitous for me. I am anxious to find your book at my neighborhood B&N hangout. Based on the above previous comments, I have no doubt I will be more than pleased with my purchase.
I grew up with Mother and Grandma canning throughout the summer months; but as a new bride and then mother, I found store-bought products surpassing the quality of my meager attempts at canning.
Now, I have a very renewed interest with home grown peaches and local Farmers’ Market produce. What fun.
I will be following your blog; and wish that you could plan a book signing in my area … Scottsdale, AZ I would look forward to meeting you.
I would love to see recipes that have been tested for safety for jams, fruit butters and syrups sweetened with stevia.
Do you have any available? Are there no sugar (stevia sweetened) jams, fruit butters and syrups in your cookbook?
Love the novel flavor combinations in your cookbook but we don’t eat sugar in our family. We live in a rural area so I will need to order online and can’t check the cookbook myself.
Thanks so much!
There aren’t any recipes in my book that are stevia-sweetened because I find that stevia gives preserves a bitter finished flavor. If you’re looking to avoid sugar, my cookbook probably isn’t the right one for you. About 50% of the recipes are sugar-sweetened.
In the Ball canning book it says you can replace the sugar with Splenda, or Splenda Blend. Splenda does not have the bitter taste. Read the Splenda Blend chart on the back of the package. if the recipe calls for 1 cup you use 1/2 cup.
[...] in Jars by Marisa [...]
[...] butter is something I just discovered this week in a new preserving book, Food in Jars. It is a more sophisticated version of jam. There is less sugar and the addition of lemon zest, [...]
[...] potluck will be a chance to celebrate Marisa’s new cookbook, Food in Jars: Preserving in Small Batches Year-Round and we hope you can make it. The potluck will be from 7-9 pm on Friday, July 20th at Eat [...]
I love the cookbook – it’s modern, fresh, the photos are FAB and it’s….personalized! While I enjoy the preservation books from manufacturers like Ball, I always feel like the recipes are a commercial. Your book is my “go to” canning book.
I’m new at canning and I can’t tell you how much I enjoy it. I put up 9 quarts of Roma tomatoes using your recipe today. Easy to follow instructions and a delight to make! Thanks! Your Salsa and Blueberry Lemon Syrup are next!
Warmest Regards~
Ann
[...] more I make from Marisa’s new book, the more I come to realize that this woman is a [...]
I have loved canning since my early 20′s. Not much has changed but I try to keep up with new canning ideas and cautions from Ball. We recently had a fire and I have lost all my cookbooks which included my canning books. I wanted to try to make some coconut jam but have not found a recipe online and since my books are gone perhaps someone could help me? It would be much appreciated. If you have a coconut jam/jelly recipe please send it to me. Thank you
[...] hosting a potluck at Eat Boutique headquarters for Marisa McClellan to celebrate her new book, Food in Jars. If you’d like to attend, please RSVP [...]
[...] hosting a potluck at Eat Boutique headquarters for Marisa McClellan to celebrate her new book, Food in Jars. If you’d like to attend, please RSVP [...]
I love your small batch approach to making jams…I have a batch of Pear Cinnamon jam on the stove right now. I was about to order your cookbook but I really want one signed by you. I just checked your schedule and I see you will be in Lawrenceville on the 25th of this month but the time is not listed. Can you please let me know when? Thanks!
[...] The Pantry – it was a canning class taught by a woman who just wrote a cookbook called Food in Jars. I was excited about the class, but never did I think I would really catch the canning bug. We [...]
[...] taking the week off from canning. I made Champagne Mustard from Food in Jars last night (it’s actually supposed to be white wine mustard but I had the champagne and, [...]
Heard your spot on NPR’s All Things Considered and was excited to try the recipe. Will be trying it this coming weekend. (My local produce stand was out of the small cucumbers by the time I arrived this past Saturday.) I have ordered your book from Amazon and can’t wait to try your recipes! Thanks so much for sharing your knowledge with us.
[...] puzzle, thank goodness. And she has forayed into canning just in time to meet and celebrate with Food in Jars author Marisa McClellan (you can meet her too at a potluck dinner at Eat Boutique!) [...]
[...] for some reason I had the urge to make some peach jam this weekend, so I used my trusty Food in Jars book AGAIN to make this recipe. With the addition of cinnamon and nutmeg, it tastes exactly like [...]
[...] hours of flipping through my short-listed contenders at the local bookstore, I picked up a copy of Marissa’s book and thus far, am so happy I did! I tried her recipe for carrot and radish pickles (although I [...]
I am new to canning and just got a great recipe for pepper jelly and there is no mention of a water bath after cooking. Is it assumed that a water bath (at least) is always necessary? Thanks, Becky
I got your book for my kindle last night and have already bookmarked and noted it allover and ordered a hard-copy for my daughter. I now have a list of fruits to be on the lookout for from the farmers markets and my friends and neighbors surplus. I am having so much fun canning 8 cups at a time and all my friends are vying for the next taster spot.
Question have you ever tried the apple butter in the slow cooker?
Darn you Marisa McClellan! You have turned me into an addict!
I have just done canning up 9 jars of cantalope and raspberry jams!! Dill pickles and zucchini are next!!! And I still have 12 lbs of peaches in front of me!! You’ve made canning my crack!!!
You should know that another one of your readers and I were fighting over the last of your Food in Jars book at the bookstore … Like spinsters fighting for the bridal bouquet!! She won out, but she had a mean left hook. So glad the local book stoe had one; and I mean one! That nearly turned into an mma brawl! Fortunately I had it reserved before getting there. The other patron was fast, but I was faster!
[...] hosting a potluck at Eat Boutique headquarters for Marisa McClellan to celebrate her new book, Food in Jars. If you’d like to attend, please RSVP [...]
I tried the Dill pickle recipe but I was confused about the quantity required. The recipe called for an “overflowing pint” but since cucumbers are sold by weight I just fit as many spears as I could in each pint jars (4 pts. total). Should I be concerned about safety since I adjusted the quantity of pickles?
At my farmers’ market, the cucumbers are sold in quart containers, not by weight. However, the starting weight should be approximately 1 1/2 pounds of cucumbers. But you did the exact right thing, fitting as many spears into each jar as you could. There are no safety issues here.
I’m a new canner and I just finished making a batch of the cantaloupe jam, which tastes great! Just wondering, what makes the cantaloupe safe to jam and why is the fresh lemon juice preferable over bottled in this case?
[...] iBooks called Food in Jars by Marisa McClellan. You can find out about it and read her blog here. I’ve thoroughly enjoyed it. The recipes, pictures and stories are great. Using her [...]
I just wanted to share that there is not a book signing going on at Greensgrow this evening, so others aren’t dissapointed too. What a bummer. I guess I’ll have to head to the bookstore after all.
[...] the Baker and a small-batch canning demo by the cool and funny Marisa of Food in Jars, whose comprehensive, beautiful book I finally got my hands [...]
Marisa – My friend introduced me to tomato growing and canning 3 years ago. I was surprised to find that I LOVE it! I was so focused on pasta sauce and salsa for the first couple summers then I discovered your blog and realized I could enjoy it year round! I bought your book a couple months ago and absolutely love it! The photos, the texture of the paper, the information, the recipes – everything about it is so enjoyable!!! It’s relaxing for me to sit down and just page through it. Your blog has encouraged me to think beyond pasta sauce and salsa. I’ve already produced dozens of jars of delicious food following your recipes. Thank you for producing this book – it’s something I’ll turn to for many years to come. My only regret is Columbus Ohio has such a short growing season! During the long winter months I spend much less time canning but have started canning meat dishes using the pressure cooker. . . I’m wondering if you do that sort of canning. I’m not sure why people are concerned with pressure-cooker canning – I do all my tomatoes in the pressure cooker and it’s very easy. Empowering, even.
Thanks again for all that you do. You’ve helped me embrace a new hobby which is quite relaxing and very satisfying.
Just wanted to say that I LOVE your book! I found the blog after taking a canning class recently and have been bitten by the Food in Jars bug. I made the cantaloupe-vanilla jam yesterday and plan to try the cultured butter and white wine mustard next. Thanks for making preserving so interesting and — most importantly — accessible!
[...] have made quite a few recipes from her book, the most recent of which is pickled sweet cherries. I love how easy these are to make, and am [...]
I love your blog and book and always look for new tweets. I was working in a bookstore and was so excited to carry your cookbook and have it as my “staff pick”. However it was a great recommend and we couldn’t get more stock in before I could purchase my own and I left the company. With our staff picks, they are guaranteed you will like the book or we refund your money, no questions asked. Never once was one ever returned! I can’t wait until the store receives more stock so I can pick one up for myself.
Love the small batch recipes and can’t wait to try a few more as more produce in my garden is ready. Anything new for zucchini or butternut squash would be wonderful.
I saw the book mentioned in Vegetarian Times magazine and was able to reserve/check it out from my local library. I have made 3 or 4 recipes and am getting ready to order it from B&N online – it is currently on sale! Am a brand new canner this summer. Would love for you to visit the St. Louis area to sign my book! Thanks!
[...] more I make from Marisa’s new book, the more I come to realize that this woman is a [...]
[...] copy of Food in Jars – Preserving in Small Batches Year Round by Marisa [...]
[...] week from today, Marisa McClennan, of Food in Jars the BLOG and the BOOK, will be sharing a wonderful day with the From Scratch Club family, either at her Spiced Plum Class [...]
i have the book and wanted to make the roasted corn salsa
so went and bought 8 ears of corn and roasted them according to directions and cooled and cut them off the cob . did the roasting while i cut up the tomatoes peppers and onions so they were all measured in the bowl dumped the 8 ears of corn in with out measuring it assuming that it made 3 cups even though it looked like lots of corn
so added more tomatoes and onion and peppers until it looked right to me was i wrong or is the recipe wrong ?
Donna, the sizes of corn cobs vary and so the amount of corn each one yields will vary. The measurement of three cups is an approximation. I typically get between 1/4 and 1/2 cup of corn per cob, but things vary. The recipe isn’t wrong, it’s just that there’s some natural variation there.
[...] Skip to content HomeAbout Food in JarsCanning ClassesDisclosureFAQ and PressRecipe IndexResourcesThe Cookbook ← Giveaway: Jars To Go Lunch [...]
[...] until I get it right! I also made my own “ketchup” and mustard! I recently got the book Food in Jars by Marisa McClellan where I learned to make both, as well as a million other things in jars (you [...]
[...] McClellan is a Philadelphia-based author and blogger. Her new book, Food in Jars (the same name as her blog), is about [...]
[...] collection of fruits and veggies. Roasted Corn Salsa, Peach Salsa, Cantaloupe Jam (all from Food in Jars), and Pineapple Jam (Ball Complete Book of Home Preserving) were made. Yes, I admit to a canning [...]
[...] hosting a potluck at Eat Boutique headquarters for Marisa McClellan to celebrate her new book, Food in Jars. If you’d like to attend, please RSVP [...]
I’m really loving the book, thanks for sharing your great recipes
[...] way, if you were wondering, I misspelled her name again but caught it) of Food in Jars the blog and the book, is a fabulous person both on and *off-screen*. She is a blogging, cookbook and teaching *star* in [...]
I just recieved your cookbook and I was super excited about reading it!!! I started looking through it and there is a lot of pages that are printed with 2 different pages on them. I can’t read the recipes. I love the book but don’t like the fact that I can’t read a lot of the recipes. Please help!!!
It sounds like you got a misprinted copy. You should take it back to wherever you bought it and exchange it for a correct one. I’m so sorry to hear that this happened to you!
[...] back to her as well, helping her to gain the confidence needed to write her first cookbook, “Food in Jars: Preserving in Small Batches Year Round” (Running Press, 2012). “I don’t think I could have gone into writing a book like [...]
I been looking over your wonderful book and sticky-noting quite a few pages. In checking out the Meyer lemon marmalade and thinking ahead, I saw that you talk about saving the seeds of the Meyer lemons for their pectin. I rarely, if ever, find a seed in the Meyer lemons I buy…….so how much pectin would you use given the amount of fruit in the recipe? Thanks!
[...] from Food in Jars. « Baked Chicken Taquitos [...]
[...] the day when both kids were napping, so I decided to make a small batch of cantaloupe jam from the Food in Jars cookbook. I’ve been raving about this book in so many posts, so suffice it to say, I LOVE [...]
[...] Along with “Putting Up”, the book in our current giveaway, I’ve been perusing “Food in Jars”, the recent smash hit that was all the rage at BlogHer Food 2012- and for good reason. The first [...]
[...] around in the farmer’s markets through the fall. So far I have only made this recipe from Food in Jars with red beets, but I can already tell that the orange-colored beets would be amazing as well. [...]
[...] excited to giveaway a signed copy of Marisa McClellan’s cookbook, Food In Jars, Preserving in Small Batches Year Round! If you’re curious about preserving, you’ve probably read Marisa’s blog, Food In [...]