Naturally Sweet Food in Jars - by Marisa McClellan (Hardcover)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>Make all the Preserves You Love Sweeter than Ever, For Healthier Canning at Home!</b><br></br></br> After years of addressing questions reducing sugar, substituting sugar, and leaving it out altogether, author Marisa McClellan began to rejigger her recipes, helping her home canners enjoy the flavors of the season without the refined sugars. The result is <b><i>Naturally Sweet Food in Jars</i></b>, preserving in the tenor of today's health-conscious audience. The inventive spreads, dips, pickles, and whole fruits in McClellan's third preserving book use only unrefined sweeteners: <br></br></br><ul><li>maple sugar and syrup</li><li>coconut sugar</li><li>dates</li><li>agave</li><li>honey</li><li>dried fruits and juices</li></ul><br> . . . and less of them! The book is organized by sweeteners, and includes recipes like: </br></br><ul><li>Sriracha-style Hot Sauce (using honey)</li><li>Date Pancake Syrup (with maple)</li><li>Cantaloupe Basil Jam and Marinated Multicolored Peppers (both sweetened with agave)</li><li>Fennel and Parsley Relish (sweetened with fruit juice) <p/></li></ul>Her trademark flavor combinations, seasonal awareness, and manageable small batches are here, too, for her longtime readers and a whole new audience, and are just as sweet. It's the perfect addition to your collection, and will bring your preserving up to speed with a health-conscious diet.<p/><br></br><p><b> About the Author </b></p></br></br><b>Marisa McClellan</b> is a full time food writer and cooking teacher, and has been blogging about canning, pickling, and preserving on her blog <i>Food in Jars</i> (three times nominated by <i>Saveur</i> magazine for a Best Food Blog award) since 2009. She has published three books about canning, including the bestselling <i>Food in Jars</i>. She lives in Philadelphia with her husband.
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