The culinary instructor and blogger for FoodinJars.com demonstrates how to use natural sweeteners and less refined sugars in more than 100 recipes for favorite pestos, jams, fruit butters, syrups and condiments. 20,000 first printing. - (Baker & Taylor)
Demonstrates how to use natural sweeteners and less refined sugars in more than one hundred recipes for favorite pestos, jams, fruit butters, syrups, and condiments. - (Baker & Taylor)
<b>Make all the Preserves You Love Sweeter than Ever, For Healthier Canning at Home!</b><br> After years of addressing questions reducing sugar, substituting sugar, and leaving it out altogether, author Marisa McClellan began to rejigger her recipes, helping her home canners enjoy the flavors of the season without the refined sugars. The result is <b><i>Naturally Sweet Food in Jars</i></b>, preserving in the tenor of today's health-conscious audience. The inventive spreads, dips, pickles, and whole fruits in McClellan's third preserving book use only unrefined sweeteners: <br><ul><li>maple sugar and syrup</li><li>coconut sugar</li><li>dates</li><li>agave</li><li>honey</li><li>dried fruits and juices</li></ul><br> . . . and less of them! The book is organized by sweeteners, and includes recipes like:</br></br><ul><li>Sriracha-style Hot Sauce (using honey)</li><li>Date Pancake Syrup (with maple)</li><li>Cantaloupe Basil Jam and Marinated Multicolored Peppers (both sweetened with agave)</li><li>Fennel and Parsley Relish (sweetened with fruit juice) <br><br></li></ul>Her trademark flavor combinations, seasonal awareness, and manageable small batches are here, too, for her longtime readers and a whole new audience, and are just as sweet. It's the perfect addition to your collection, and will bring your preserving up to speed with a health-conscious diet. - (Grand Central Pub)
Make all the Preserves You Love Sweeter than Ever, For Healthier Canning at Home!After years of addressing questions reducing sugar, substituting sugar, and leaving it out altogether, author Marisa McClellan began to rejigger her recipes, helping her home canners enjoy the flavors of the season without the refined sugars. The result is
Naturally Sweet Food in Jars, preserving in the tenor of today's health-conscious audience. The inventive spreads, dips, pickles, and whole fruits in McClellan's third preserving book use only unrefined sweeteners:
- maple sugar and syrup
- coconut sugar
- dates
- agave
- honey
- dried fruits and juices
...and less of them! The book is organized by sweeteners, and includes recipes like:
- Sriracha-style Hot Sauce (using honey)
- Date Pancake Syrup (with maple)
- Cantaloupe Basil Jam and Marinated Multicolored Peppers (both sweetened with agave)
- Fennel and Parsley Relish (sweetened with fruit juice)
Her trademark flavor combinations, seasonal awareness, and manageable small batches are here, too, for her longtime readers and a whole new audience, and are just as sweet. It's the perfect addition to your collection, and will bring your preserving up to speed with a health-conscious diet.
- (
Perseus Publishing)
Marisa McClellan is a full time food writer and cooking teacher, and has been blogging about canning, pickling, and preserving on her blog Food in Jars (three times nominated by Saveur magazine for a Best Food Blog award) since 2009. She has published three books about canning, including the bestselling Food in Jars. She lives in Philadelphia with her husband. - (Grand Central Pub)
Marisa McClellan is a writer, teacher, and blogger at FoodinJars.com. She has written for Fine Cooking, Parents Magazine, Vegetarian Times, USA Today, FoodNetwork.com, SeriousEats.com, Food52.com, TheKitchn.com, Saveur.com, Edible Philly, and more. She lives in Philadelphia with her husband. Find more of her jams, pickles, and preserves (all cooked up in her 80-square-foot kitchen) at foodinjars.com.
- (
Perseus Publishing)
Library Journal Reviews
Inspired to create tasty and classic recipes that don't rely on granulated sugar, popular food blogger McClellan (foodinjars.com) serves up this new set of canning staples. While her previous book, Preserving by the Pint, organized recipes by season, here the author arranges them by sweetener. Beginning with honey-based jams, chutneys, and curds, McClellan proceeds to offer simple yet satisfying butters using maple syrup or sugar, agave-based salsas and jams, sauces candied with coconut sugar, relishes aided by fruit juice, and conserves boosted by dried fruits. Similar to her first book, Food in Jars, McClellan's latest features recipes that yield smaller amounts, between three and six half-pint jars, yet can be easily halved (or doubled) for additional flexibility. Besides jams and butters, McClellan details step-by-step instructions for foods such as applesauce, ketchup, mustard, and pizza sauce. Each section ends with a helpful recipe, such as fruit butter granola, allowing readers to sample their creations in fun ways. McClellan purposely uses a variety of cookware (stockpot, food mill, skillet, immersion blender, etc.) to show the versatility of canning. VERDICT Everyone will find a new favorite recipe in this go-to guide for canners of all skill levels.—Stephanie Sendaula, Library Journal
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