Marisa McClellan, of Food In Jars, talks about sugar’s role in canning, the purpose of acid, when a boiling water bath works and when it doesn’t and why, the advantages of canning in small batches, and more.
Pears are simmered with brown sugar, cardamom and flaky sea salt into a caramel-like jam. It's fall comfort in jar, perfect for a warm piece of toast or stirred into oatmeal. Naturally thickened, no pectin added.
A great way to celebrate the summer with this small batch recipe from Marisa McClellan's latest book, Preserving By the Pint. McClellan demonstrates how to make this tasty treat and shares numerous tips along the way…
We thought 2011 was a banner year for DIY food books, but this year brought volume after volume -- and the level of quality was unsurpassed. Here's a handful of our favorite books that crossed our desk this year.
This small-batch tomato jam tastes like sweet, caramelized sun-dried tomatoes with a hint of spice and grassy basil. Enjoy with a variety of cheeses, on a sandwich, even on ice cream and sweet cornbread!