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.
 |
![[Your name]'s gallery on Punk Domestics](http://www.punkdomestics.com/sites/default/files/badges/GalleryBadge200.gif)
[...] from a reputable source and don’t want to invest in a canning recipe book, the author of Food in Jars has a blog of the same name. It’s fun, and has another dilly been recipe I will be trying [...]
Is there an errata list somewhere? I made your roasted corn salsa recipe (also featured at mrswages.com, along with a photo that is sadly not of the actual salsa) which states “8 cobs of corn (should yield approximately 3 cups corn kernels)”.
I chose to do use 8 cobs of corn, rather than 3 cups of kernels, which was less than half of the yield from 8 cobs. Three cups seems like an impossibly small amount of corn given all the other ingredients, and the result with 8 cobs was wonderful. It did get me paranoid about the amount of vinegar being enough to properly preserve. Thanks!
Jude, I am still working on an errata page for the book. I guess the year I made the salsa and measured the amount of corn, I yielded a smaller amount that is average from 8 cobs. I always make it with eight ears of corn and my product has always been safe.
Thanks for the quick clarification!
Honestly, I can’t imagine the results being as good with only three cups of corn. It wouldn’t be corn salsa anymore, just a salsa with corn in it. 3/4 cup per cob is typical yield. 1/3ish cup is a mighty sad ear of corn!
Love the book! It’s beautiful and I’m glad I ordered it (I ‘talked’ with you on Goodreads as I asked a reviewer why buy the book since one can read the blog)
I’m also looking for a page of errata. In my book, on page 142 – “the process on page 000″ and a similar place marker on page 183. Just a heads up for the next batch of printing.
Will be doing your Zucchini and Pepper Relish tomorrow! Thank you!
Thanks for the heads up, Carol! That’s one we managed to catch and it will be corrected in the next edition.
hi! i was hoping to make the gingery canned seckel pears listed in your lovely cookbook, but i came across a “see page 000″ issue as well. is there a particular page that the ginger juice recipe for those pears is listed on? i wasn’t able to find it in the book or on the website. thank you so much!
The ginger juice recipe is on page 31.
thank you!
[...] making ketchup. (This recipe, more or less, if you’re curious. I plan on also making Marissa’s version next week and seeing which I like [...]
Marisa, I’m wondering if I’ve found something else for the errata page. I noticed that all the curd recipes call for 1/4 cup or 80 grams of zest. I weighed the zest from one lemon, and it weighed 3 grams. Should 80 grams be 8 grams?
I did the measurements on those weights myself. 1/4 cup of tightly packed lemon zest will weigh 80 grams. You might not be taking as much zest off your lemons as I do.
Thanks for the reply. Tightly packed is good to know (although the curd was amazing with the lesser amount). I use a Microplane to zest my citrus, and zest it all over. Do you have any suggestions for getting the greater weight that you are able to get?
Also looking for errata page…making the green tomatos and the recipe and instructions have some disconnect and wonkiness
I haven’t been able to pull the errata page together yet. However, for the green tomato recipe, know that it’s just two pounds of green tomatoes. The recipe wonkiness is there, but you should be able to read through it. Someone copies and pasted an extra bit into that recipe.
Thank you for your quick response
Love your blog and the book, like having all the recipes at fingertip…especially at this time in such a bountiful year off to green tomatoes and salsa…
Thinking of getting your book for a friend, it looks really good. I was wondering if you could tell me the ratio of hot water canning recipes to pressure canning recipes in the book.
Thanks!
Erika, it is a water bath canning book. There’s a brief section at the very back of the book that gives an introduction to pressure canning, but all the recipes are designed for either water bath, freezing or general pantry storage (like the granolas).
Awesome! That’s what I’m looking for. Thanks so much for your help.
[...] fruit jam. I’ve adapted the recipe slightly from Marisa McLellan’s fantastic book, Food in Jars. In fact, I also made her whole tomatoes, marinara, and sweet pickles. The book is seriously one of [...]
I too have a ‘page 000′ issue. Mine is for gingery canned seckel pears. Since I just bought a bushel of seckels I kinda need the ginger juice note if it’s available?
Blueberry butter and grape ketchup are fab! Thanks
Jessica, the ginger juice note can be found on page 31. So sorry about that omission.
Yay! Thanks for the quick reply. I’m hoping to make this weekend to bring to the Philly Swappers event at Greensgrow in October. Yum!
You might mention that the seckel pear recipe needs two recipes of the ginger juice on p31. I made the ginger pears yesterday and happily I was only making a half-batch since I had bought 4oz of ginger. It came out to 1/2c, as needed on p30, but the 5lbs of seckels on p186 wanted a cup. I had thought I didn’t do it right until I thought it through and found my mistake. I assumed the recipe on p31 worked as is. Love the book and have started writing in the missing page references as I find them!
Hi Marisa, your book is beautiful. Question about the apple-pear chutney on page 106: Do we put the apples and pears in whole? I feel like I should chop them up or at least quarter the fruit, but if you really mean whole, then I’ll do it!
Thanks!
Erielle
Hi Erielle, somehow the instructions to peel and chop the fruit was lost in that recipe. I don’t know how that happened (or how I never noticed it). You peel and chop the apples, and just chop the pears. I will add it to the running list of errata. Thanks for catching it!
Just made the Pear Ginger Conserve… Now eating leftovers at 12:30pm! Omgoshyummy!
Yay!
[...] in Jars to be a very helpful website, and even took a class with Marisa in my early days. She has a book out now that I do not own but I imagine is just as great as her blog. I also keep a copy of [...]
[...] I was immediately inspired. The recipe posted by Marisa McClellan (who wrote the cookbook Food in Jars, is simple and flavorful. I use a lot of barbecue sauce for quick chicken dinners but most have a [...]
[...] perhaps you will spread on some maple almond butter from this amazing birthdaybook I received [...]
[...] sugar and salt quantities which are more for taste). One of the books that Janet recommended was Food in Jars – Preserving in Small Batches. I have a feeling that I’ll be picking it up [...]
[...] have a love of jars and all things canning, we decided to giveaway a signed copy of her cookbook Food in Jars: Preserving in Small Batches Year-Round, as well as a Blossom Trivet by Spice Ratchet, which Marisa raved about during the canning [...]
Having coveted it for ages, I just ordered your book! I’m sick with excitement, though also slightly scared as my first foray into water bath canning with ring clip jars resulted in only a 50% seal rate. Eek. May have to try screwband.
I didn’t expect there to be errors – have just been reading through the comments and seen talk of an errata. I’m not going to let that bother me, since this isn’t baking and exact measures shouldn’t be necessary since if the methods themselves are safe. Right?
However, I do have one thing I’d like to ask. It’s to do with head space. I canned plums in honey. The method was basically the same as yours, only I was instructed to fill the syrup to the very top of the ring clip jars. You say to leave head space. Would my lack of it be the reason some jars didn’t seal? They lost some liquid too. Would space stop that?
Looking forward to the book!
Nearly every cookbook has a couple of errors in the first few editions. However, there aren’t any errors in the book that impact the safety of the finished recipes, they are things like instructing you to prep the wrong number of jars or a missing page reference on how to make the ginger juice. They are inconveniences, not disasters in the making.
Whole canned fruits and vegetables nearly always lose some liquid because it’s hard to remove all the little trapped air pockets. However, when you can in Weck jars, you leave less headspace than you do when you can using Mason jars.
It arrived, I’ll be busting out the slow cooker to make butter today. Even bought Kilner jars with screw bands to try them out. Should I be this excited?
[...] butter, Cantaloupe jam, and two types of Pickled peppers. Most of these recipes are from the book Food in Jars Preserving in small batches year round. So [...]
I made the Pickled Green Tomatoes last night, two batches as I’ve already got people insisting that I send them a jar. Can’t wait to sample them.
Next up, Sour Cherry Jam. Thanks for such a great book!
[...] those of you who didn’t win, you can get your own copy of Food in Jars here and a Blossom Trivet [...]
Would you consider posting a “work in progress” errata page here? Bought enough ginger for 1 batch of ginger juice not realizing that it made only 1/3 the amount of juice necessary for the pear ginger jam. End result was tasty, but would have been better w/more ginger. The cantaloupe jam was fabulous & I’m looking forward to trying many more of your recipes. Lovely book!
[...] The recipe inspiration for this granola came from the most beautiful canning book in my collection: Food in Jars, by Marisa McClellan, who as it happens has just featured my storing food in jars image on her [...]
Marisa,
You are my hero. This book is amazing. I just got it from the library a few days ago, and I am about to by a copy for me and everyone I have ever met. I drove my husband crazy last night with my excitement over the incredible recipes it contains and I CANNOT WAIT to try them all. Bravo. Thanks for all the hard work and inspiration. Your book will be a treasure in my house for years to come.
JaNean
I bought your book, love it. I read the blog and most of my questions were answered, except: 1.Classic Dill Pickles, pg. 127, How much of the blossom end of cucumber do you trim off? 2. Since there is no pg.000, where do I find the directions for segmenting oranges and grapefruits? 3. Why do you prefer to store canned jars without the rings?
I would gladly pay a few dollars more for your book and it be printed in the USA.
Pat
I too have these same questions!! Any help would be greatly appreciated
I have your book Food in Jars. I love it. Your pickle recipes are especially nice because many of them don’t use sugar. I don’t like sugar in my pickles. So far I have about 25 recipes marked to try, starting with applesauce tomorrow.
I have a question, though, on your pickles. You don’t use pickle crisp or pickling lime. How do you keep your pickles crisp when you can them? I’ve tried some recipes, and they all seem to need pickle crisp or they go mushy. What’s your secret? I am planning on making your pickled cauliflower recipe as soon as cauliflower comes back into season. We get the most beautiful cauliflowers when they are in season at the farmers market.
[...] boss gave me Food In Jars by Marisa McClellan as a just because gift. It was a pleasant surprise! I never really considered [...]
[...] was counting the days until the release of Food in Jars, written by my favoring canning blog of the same name. In June,I went to the book signing at [...]
I wanted to tell you how much I have enjoyed your cookbook. I have recently taken up canning and have used many of the recipes. We have a pear tree that has gone crazy this year, so I am currently working on all things pears. So far, I have made the ginger pear jam, pickled pear halves and numerous batches of pear butter in the crock pot. I have also made the pear/apple chutney (minus the apples) and currently have a batch of vanilla pear jam on the stove. (I also adapted the mulled cider recipe to pear juice. I added cardamom pods and the result was a lovely gold jelly) Once my pears play out, I intend to treat myself to several different batches of marmalade. I just wanted to say thank you.
[...] Start with small-batch canning recipes that only yield a few half-pint jars, like those in the Food in Jars cookbook. That way you can get the hang of processing before moving on to bigger [...]
[...] Sauce (Tomato Sauce) – Adapted from Food in Jars (Makes 4 pint [...]
Last week I tried making applesauce for the first time. I used the Ball recipe that uses lemon. All I can taste is lemon! Ick! I just finished making a batch of your applesauce and it tastes SO much better, quite yummy in fact. Thanks! Love your book.
[...] have gone a bit overboard. But how could I help it? I blame it firmly on my new favourite book Food in Jars by Marisa [...]
i now keep your book by my computer because when i run across one of your wonderful recipes, i now check the book before i copy lol have made many copies. keep the pearls coming, and/or print up another book
[...] Green Tomatoes From Food in Jars Cookbook This is a great blog to teach people how to can and preserve food. Good recipes for jams, salsas [...]
I just have to tell you a small story about your book, and how I received it.
I have had my eye on the book since it came out, and have been so busy I hadn’t purchased a copy. A close friend of mine, with whom I work with on a daily basis also knew that I was looking to get a copy. This friend and I share the same birthday, October 21st, and had dinner plans. My (now) husband and I ran to the mall (45 minutes from our home) quickly after work before meeting several friends for a 7pm dinner. I went into Williams-Sonoma to purchase a specific rolling pin for my dear friend, but also wanted something more. I went across the hall of the mall to one of my other favorite stores: Anthropologie. As soon as I walked in the door, I found the most beautiful tea cup, and knew my friend would love it. I picked up two (it was my birthday as well, and I couldn’t resist), and then proceeded to quickly look about the store. Something stacked on a shelf, among other bound books caught my eye: your book!
I hadn’t seen it in person thus far, but knew that because it was my birthday, I just had to purchase the book for myself, finally! I was so excited I panned through the whole thing on the 10 minute ride from the mall to the restaurant.
We greeted my friend, whom I share this day of birth with, first. She was holding two, neatly and perfectly wrapped objects. I knew. I exchanged gifts with my friend, opened up her pristine packaging, and with a loud chuckle, exclaimed, “I just bought this for myself, literally, 15 minutes ago!” Sometimes life is just like that. She laughed, and told me she had the gift receipt. She had purchased your book as my gift the week prior, and was sure that I had not purchased it for myself yet, because she knew I would have talked about it at work.
She was right, but little did she know I had purchased your book within 20 minutes of seeing her that night.
I am sorry this was long, and probably very drawn out, but it was very comical to us, and I thought you may enjoy my little true tale.
P.S- I LOVE YOUR BOOK! Seriously. The pictures, and the unique spins on jams, jellies, and pickles are all beautiful, and I can not wait to try them out!
I live in Poland and I have you cookbook, but not in the Polish (my language), in the original language.
I love this book… !
I’m so happy to hear that you like it!
[...] McClellan’s recipes for an Apple Cranberry Jam and her Apple Honey Lemon Jam in her book Food in Jars. By combining the two and throwing in my own ideas, I had a wonderful time tinkering and producing [...]
[...] Skip to content HomeAbout Food in JarsCanning ClassesDisclosureFAQ and PressRecipe IndexResourcesThe Cookbook ← In Deep [...]
Marissa!
I’ve been subscribing to your blog for years now and finally, finally I have your book in my hands! Took a little longer in Canada. You’ve inspired so much of my canning and the book is beautiful!
Heartfelt Congratulations,
Kim
Hi Marisa, I am planning to make your concord grape jelly for Christmas gifts. Is it okay to double or triple the recipe? Generally, is this ok or a no-no?
It’s best not to double or triple recipes. Here’s why: http://www.foodinjars.com/2011/01/canning-101-why-you-shouldnt-double-batches-of-jam/
[...] Anna Goldfarb. Marisa created a fantastic blog about her canning adventures, and now has a beautiful cookbook out with Running Press. Anna’s hilarious misadventures and musings on Shmitten Kitten helped show off her brilliant [...]
A friend just brought me about 50 persimmons, any canning suggestions? I’d love to make something holiday-ish for gifts
I just got your book yesterday! It looks terrific and I can’t wait until Christmas to unwrap it as my gift to myself. I love canning but get tired of plain pickles and jars of tomato sauce. The weight of the pages is also nice
[...] Happy Holidays, everyone! Today I am going to kick-start a little feature that many people are doing right now, home made edible Christmas/Holiday gifts. Check out Emily’s gift guide for an elegant gift under $100, or Jenny’s guide for everyone on your list! I have been working on my list of items for a few weeks now, and have my list now complete. I am now in the process of creating each of these items to feature here. The first item on my list is a tart and ruby-red cranberry syrup. I knew that I wanted to make the syrup this holiday season as soon as I saw it in Marisa’s book. [...]
[...] Food in Jars, by Marisa McClellan [...]
Hi! I just started exploring the world of canning and I started with your book. So far I have made three items. Pickeled peppers (2x) and lemon curd which I did not make successfully. I was wondering if you could answer a question for me. I noticed that after canning some of my jars have a white film/dust on the outside of them. It wipes off however I am not sure if this is normal. I do clean the jars before using them an I am sure this is not residual detergent. I also noticed it inside a jar that I boiled but didn’t use. Have you seen this before and should I be concerned? Thank you very much for your help
That dust on the outside of your jars is mineral deposits from hard water. Add 1/2 cup of white vinegar to the canner water to prevent it. It doesn’t do any harm, it’s just annoying.
Thank you very much for the reply. I made the Mimosa Jelly today and it is great. I will be giving it to friends as a Christmas gift. Thank you again and have a Happy Holiday
[...] Food in Jars by Marisa McClellan: Perfect for your chef friends, Marisa’s wonderful cookbook from local publisher Running Press is a gorgeous book full of beautiful photography and stunning recipes. [...]
[...] take a class with her, read her Canning 101 posts, browse her Resources page, get a copy of her book,find a recipe, and dive right in. For me, a relative newcomer to the art of putting up, making jam [...]
Hi Marisa,
I love the book and have been seeing copies all over in all kinds of stores! I do have a question. I am working on the Cara Cara Orange Ginger Marmalade recipe right now and although fresh squeezed lemon juice is in the ingredient list it does not show up anywhere in the instructions. Should I add it with the other ingredients at the cooking stage? Thanks!
[...] and you have vanilla extract. I got the recipe from one of my favorite (not jut for) canning books, Food in Jars. The recipe recommends mixing the extract directly in the 750ml vodka bottle, but since I generally [...]