Although you can, of course, can and preserve food and drink year-round the really fruitful time for both is just around the corner. If you want a new book to keep you company and guide you through the putting-by time consider Marisa McClellan's just published book Food in Jars: Preserving in Small Batches Year Round (Running Press, May 2012, hardcover, 240 pages) which shares the name of her popular food blog. Although McClellan lives in Philadelphia now she's a born-and-raised Portlander and she'll be in town this week to promote her inspiring DIY book.
According to McClellan: "Unlike other books on canning and preserving, Food in Jars offers small-batch recipes ideal for tiny kitchens."
I haven't had a chance to cook from Food in Jars yet but I'm looking forward to these recipes amongst others: rhubarb jam with strawberries and oranges, strawberry vanilla jam, Meyer lemon jelly, zesty lime curd, pickled brussels sprouts, blueberry lemon syrup, and chocolate hazelnut butter.
Thursday, June 14th @ KitchenCru 6:30-8:30pm -- Marisa will teach a canning class on the basics of boiling water batch canning while making a batch of take-home strawberry lemon jam. Sign up for the $60 class here.
Saturday, June 16th @ Powell's Books on Hawthorne 2-4pm -- Marisa will sign copies of Food in Jars and be available for any and all canning questions.
Food in Jars: Preserving in Small Batches Year-Round by Marisa McClellan pub. date May, 2012 240 pages $23, Running Press www.foodinjars.com