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Thursday, May 31, 2012

Just in Case Grandma Didn't Teach You How to Can, With New Book "Food in Jars" Now You Can

Posted By on Thu, May 31, 2012 at 9:00 AM

click to enlarge FOOD IN JARS
  • Food in Jars

Marisa McClellan calls herself "an all around canning evangelist." She's trying to spread the love with her new guide to home preserving and canning, Food in Jars.

Though canning is in many ways an exacting science (there are thermometers are a few special pots involved,) for McClellan jam is also a way to get creative. This isn't just strawberry jam and pickles. McClellan draws a distinction between jam, jelly, and marmalade (we weren't quite sure they weren't just fancy names for the same thing,) but is the first to admit that with jelly she is "something of a cheater" and that every batch of jam she makes isn't perfect.

When a batch of jam turns out too thin, she calls it syrup, the subject of a section of the book. She seems to suggest that with sugar and fruit you can't quite go wrong, and the childhood memories and encouraging anecdotes scattered through the text are likely to make you feel that a spoiled batch of jam will just make you want to try harder next time.

Still intimidated? Or want to skip over rasberry and take on the peach-plum ginger jam? McClellan will be in San Francisco teaching a class at Cookhouse on June 20 from 7 to 9 p.m., and at Purcell Murray on June 21 from noon to 2 p.m. She will also be signing books and conducting a demonstration at Omnivore Books on June 21 from 6 to 10 p.m.

With summer's best berries around the corner, canning is something you can do!  

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Camila McHugh


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