April 11, 2016
Thank you to author Marisa McClellan and all our customers who came to enjoy her samples made from her book Naturally Sweet: Food in Jars. It was a fun and busy day at Chefworks and we enjoyed having her.
Naturally Sweet Food in Jars: 100 Preserves Made with Coconut, Maple, Honey, and MoreAfter years attempting to reduce or eliminate sugar, accomplished canner and author Marisa McClellan began to rejigger her recipes, helping home canners enjoy the flavors of the season without the refined sugars. The result is Naturally Sweet Food in Jars, preserving for today’s health-conscious audience. . The inventive spreads, dips, pickles, and whole fruits in McClellan’s third preserving book use only unrefined sweeteners like maple sugar and syrup, coconut sugar, dates, agave, honey, and dried fruits and juices—and less of them.--Marisa McClellan, Running Press (March 22, 2016), Hardcover
Marisa McClellan grew up in Oregon, where she learned to can local blueberries, blackberries and apples from her mother. A move across the country came between her and her canning pot, but a fortuitous blueberry picking expedition with a friend in 2006 reawakened her passion, and she has been canning and preserving ever since, blogging about it on Food in Jars, one of the Internet’s most popular and enduring canning blogs, selected as one of Saveur magazine’s “Sites We Love” in 2011.
She is the author of Food in Jars: Preserving in Small Batches Year-Round (Running Press, 2012) and Preserving by the Pint: Quick and Seasonal Canning for Small Spaces (Running Press, 2014) and regularly contributes to foodnetwork.com, Table Matters, TheKitchn.com, SeriousEats.com, Edible Philly, USA Today and Food52's "Small Batch" series.
Comments will be approved before showing up.
June 03, 2021
May 20, 2021
May 06, 2021