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Title details for Naturally Sweet Food in Jars by Marisa McClellan - Available

Naturally Sweet Food in Jars

100 Preserves Made with Coconut, Maple, Honey, and More

by Marisa McClellan
ebook
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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.

    • Creators

    • Publisher

    • Release date

      March 22, 2016

    • Formats

      • Kindle Book

      • OverDrive Read

        • ISBN: 9780762458264
        • File size: 58733 KB

      • EPUB ebook

        • ISBN: 9780762458264
        • File size: 57936 KB

    • Languages

      • English

    • Reviews

      • Library Journal

        Starred review from April 1, 2016

        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

        Copyright 2016 Library Journal, LLC Used with permission.

    Formats

    • Kindle Book
    • OverDrive Read
    • EPUB ebook

    subjects

    Languages

    • English

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