You may know Marisa McClellan from her popular internet blog called Food in Jars or maybe as an expert on urban canning and preserving. Whichever it is, she has taken the next step and now has her own book “Preserving by the Pint.”
Growing up in Oregon, McClellan learned to can at an early age. She started out with basic fruits and advanced her techniques to use smaller batches of ingredients and cut down cooking time significantly. She has now written a book that is meant to be a guide to both cooking novices and also accomplished cooks to teach them the hidden tricks for stopping time in a jar. The recipes in the book range from salsas and pizza to marinades, BBQ sauces, jams, and even pickles!
On August 5, 2014, we held an SMT with Marisa McClellan to talk about her new book and whip up a few recipes of course! Here she made us a couple mouth watering jam and preserve recipes including a cooking demonstration of Blueberry Maple jam. She also gives us a few tips on how to get started in the right direction so we can extend the harvest season and have preservatives year round.