Marisa McClellan is a former writer and editor for Slashfood, and has a master's degree in writing from St. Joseph's University. These days, she writes about canning, pickling, and preserving at Food in Jars (twice nominated by Saveur magazine for a Best Food Blog award). She lives in Philadelphia with her husband. Visit her at a href="http://www.foodinjars.com/"www.foodinjars.com /a
Library Journal "Everything about this book, from the attractive design chock-full of enticing pictures to the ingredients, demystifies the canning process and alleviates associated fears...VERDICT: This is an excellent introduction to preserving. The author keeps things simple by using accessible ingredients and small batches." Washington Post "McClellan's voice is friendly and reassuring; the batches are manageable. True to its name, this recipe collection covers territory beyond the ping of a sealed lid, such as salts, syrups, granolas, stocks and butters." Relish! "When there's too much of a good thing...that's the time to can just a couple of jars of something wonderful with a recipe from Food in Jars." Seattle Times "I'm delighted that McClellan's Food in Jars blog is now a book... [it's] not restricted to jams and pickles; it's also got everything from nut butters to salsas." Sante "A 'must have' for any amateur or professional chef serious about gardening, farm-to-table, organic, and going green." Bookslut
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