By Marisa McClellan
The Preserves you like, SWEETER THAN EVER
After years of addressing questions decreasing sugar, substituting sugar, and leaving it out altogether, finished canner and writer Marisa McClellan started to rejigger her recipes, supporting her domestic canners benefit from the flavors of the season with out the sophisticated sugars. the result's Naturally candy meals in Jars, holding within the tenor of today’s health-conscious viewers. . The artistic spreads, dips, pickles, and full end result in McClellan’s 3rd maintaining e-book use simply unrefined sweeteners like maple sugar and syrup, coconut sugar, dates, agave, honey, and dried end result and juices—and much less of them. The publication is equipped by means of sweeteners, and comprises recipes like Sriracha-style sizzling Sauce (using honey), Date Pancake Syrup (with maple), Cantaloupe Basil Jam and Marinated Multicolored Peppers (both sweetened with agave), and Fennel and Parsley enjoy (sweetened with fruit juice). Her trademark style combos, seasonal knowledge, and attainable small batches are the following, too, for her longtime readers and an entire new viewers, and are only as candy.
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Additional resources for Naturally Sweet Food in Jars: 100 Preserves Made with Coconut, Maple, Honey, and More
Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes (see page 12). indd 32 10/23/15 3:32 PM BLUEBERRIES IN SYRUP B lueberries are one of my very favorite summer berries. When they’re in season, I keep a couple of pints in the fridge at all times and make a point of preserving them in at least three or four different ways so I can eat them all year round. This berries-in-syrup approach is one of my favorite methods because the berries work beautifully in oatmeal or spooned over pancakes.
Cook for 15 to 20 minutes, stirring regularly, until the liquid thickens and the peaches turn a dusky rose color. Remove the pot from the heat and purée the peaches into a thick glaze, using an immersion blender. Stir in the rosemary and salt. Funnel the glaze into the prepared jars, leaving 1⁄2 inch/12 mm of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes (see page 12). NOTE: You can vary the flavors you include. I’ve made batches with both fresh thyme leaves and red pepper flakes to delicious results.
Remove the pot from the heat. Funnel the jam into the prepared jars, leaving 1⁄2 inch/12 mm of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes (see page 12). indd 43 43 10/23/15 3:32 PM TOMATILLO AND ROASTED GREEN CHILE SAUCE T his particular sauce can do double duty. It’s great on roasted potato wedges, but can also serve as a tangy simmer sauce for chicken thighs and cubed pork. It works well, too, in place of tomato-based sauces on pizza.
Naturally Sweet Food in Jars: 100 Preserves Made with Coconut, Maple, Honey, and More by Marisa McClellan