Marisa McClellan est une écrivaine culinaire et enseignante de conserves dévouée, axée sur des recettes maison simples et délicieuses. Par le biais de son site Web, Food in Jars, elle partage sa passion pour la conservation, l'appertisation et la création à partir de zéro. Son travail souligne la joie de cuisiner et l'importance de se connecter avec la nourriture que nous mangeons. McClellan inspire les lecteurs à découvrir la magie des conserves maison et à savourer les délices saisonniers.
A guide to farm-to-table home preserving and canning. It helps you make your own delicious canned fruits, fresh jams, and savory pickles. It also provides safety tips, methods, and equipment needed, with 70 photos and 100 recipes for jellies, spreads, salsas, and more.
McClellan's third book (prev. titles: Food in Jars and Preserving by the Pint) cuts the refined sugars in favour of natural options- maple, honey, agave, dried fruits- for more great pestos, jams and fruit butters, ketchups and chutneys, syrups, cocktail add-ins, and more, with 100 recipes and 45 photos.
In essential follow-up to the bestselling Food in Jars, which has sold over 100 thousand copies, by canning expert Marisa McClellan, with 140 delicious recipes to put a homemade pantry to work using up the pickles, preserves, and condiments that have made Marisa one of the best-known voices in preserving.