Food in Jars

McClellan, a food blogger (foodinjars.com) turned author, presents a gentle introduction to small-batch preserving. Everything about this book, from the attractive design chock-full of enticing pictures to the ingredients, demystifies the canning process and alleviates associated fears. McClellan sticks to high-acid recipes—boiling-water-bath canning is easiest and safest for beginners—but though the collection is intended for novices, there are plenty of original recipes to attract more experienced canners. Along with simple Strawberry Preserves and other standards, she weaves in not-so-classic winners such as Mimosa Jelly, Cantaloupe Jam with Vanilla, Gingery Pickled Beets, Pear Ginger Conserve, Pickled Carrots and Daikon Radish Coins, and Boozy Canned Peaches. McClellan also includes salsas, syrups, chutneys, marmalades, pickles, relishes, nut butters, tomatoes, and whole fruits.