Make no mistake about it, we are in the throws of the summer bounty. Farmers markets are overflowing with berries, gardens are booming with early tomatoes.
Enter, Marisa McClellan. Philadelphia’s own canning and preserving expert who can effortlessly help you manage your bumper crop. McClellan, author of the ever popular blog, Food In Jars, recently released a cookbook by the same name, already in its sixth reprint.
McClellan caught the canning bug early on from her mother and learned how to ‘put up’ a variety of preserved fruits, vegetables and of course, jams.
Food In Jars, the cookbook, boasts over 100+ new recipes for small-batch canning and preserving, from innovative combinations like Vanilla-Rhubarb Jam with Earl Grey to Oven-Roasted Peach Butter, McClellan also weaves in some old favorites like Meyer Lemon Curd and Gingery Pickled Beets. The book can be purchased locally in the cookbook library at COOK or on Amazon.
“Unlike other books on canning and preserving, Food in Jars offers small-batch recipes ideal for tiny kitchens,” says McClellan, “These are recipes that I prepare [here] in my own apartment in Philadelphia, without the space and amenities of a huge kitchen, and they’re a terrific way to bring the bounty of a local farmers’ market into your home and serve it throughout the year.”
And, because we are lucky enough to share the same hometown as McClellan, we also reap the benefit of being able to catch one of her upcoming canning and preserving workshops:
And, if you can’t make it out to one of Marisa’s canning workshops, be sure to listen to her recent interview on WHYY’s Radio Times with Marty Moss-Coane where she answered a number of questions about preserving the season.