Use summer's best blueberries to make Slow Cooker Blueberry Butter from the cookbook Food in Jars.
With summer in full swing and farmers’ markets overflowing with ripe produce, this is the time of year when people in the know go canning-crazy. And with this must-have summer cookbook, Food in Jars, by canning-blogger and FN Dish contributor Marisa McClellan, you could be one of those people this year. Marisa likens preserving to investing in the stock market, where you buy low and sell high: You buy in-season fruits and veggies when they’re at their peak and relatively cheap and then reap the rewards year round with jars of can’t-be-beat preserves. All it takes to get started is Marisa’s precise, easy-to-follow instructions and no-fail recipes.
In Food in Jars Marisa includes all the basics, like jams, fruit butters, jellies and marmalades, and also savory preserves like pickles, salsas and relishes. Also not to be missed is the chapter on preserving tomatoes — who doesn’t long for the taste of summer tomatoes all winter long? And then there are recipes for whole fruits, like peaches, apricots and plums. Plus, with Marisa’s friendly voice, stories and helpful tips, you’ll feel like you’re canning along with a friend.
Try a few recipes from Food in Jars today:
Dilly Beans from Food in Jars make great snacks.
We’re giving away one copy of Food in Jars to one lucky winner. All you have to do to enter is leave a comment telling us your favorite summer preserve.
So, tell us, what’s your favorite jam, jelly, fruit butter or preserve?
You must include your email address in the “Email” field when submitting your comment so we can communicate back with you if you’re the winner. (But do not post your email address into the actual body of the comment.) We’re giving one copy away to one very lucky, randomly selected commenter.
You may only comment once to be considered, and you don’t have to purchase anything to win; a purchase will not increase your chances of winning. Odds depend on total number of entries. Void where prohibited. Only open to legal residents of the 50 U.S. states, D.C. or Puerto Rico, and you must be at least 18 years of age to win. All entries (comments) must be entered between 5:00 p.m. ET on July 27 and 5:00 p.m. ET on July 31. Subject to full Official Rules. By leaving a comment on the blog, you acknowledge your acceptance to the Official Rules. ARV of prize: $23.00. Sponsor: Scripps Networks, LLC, d/b/a/ Cooking Channel, 75 9th Ave., New York, NY 10011.
Blueberry and fig preserves on top of pancakes!
I make apple butter every fall. That has to be my favorite.
dilled green grape tomatoes…for bloody mary sundays
My favorite is peach!
I don't know apple butter and strawberry are favorites for our family. So hard to choose just one!!! They all are YUMMY!
Marionberry jam- fresh from Oregon!
Without a doubt, it has to be homemade strawberry jam! No store-bought jam ever has the depth of flavor or fresh taste of homemade jam.
My great-grandmother's fig preserves.
Plum preserves!
Favorite… Dark sweet cherry preserves on a piece of whole wheat toast…. mmmmmmmmmmmmmmm
I've always loved apricot jam. But my grandmother used to preserve spiced peaches that were amazing. Still looking for a recipe.
I really enjoy the JAM making more than eating – I guess I really found trying to find a way to make blackberry and remove the seeds but yet keep most of the fruit the best challange for my skill and small kitchen. Each year I like to try a new jam or jelly , so what will the book offer me – will have to see what insperation there is to be had.
I have so many favorites! As canning is a new hobby for me, I have been trying a lot of combinations. My best has been blueberry raspberry! YUMMY!!!
I love strawberry jam.
Strawberry jam, then raspberry jam
Liliqui butter from hawaiian fruit
I love anything peach, especially peach jam or preserves.
I love my Grandma Kellogg's current jelly. She is no longer with us but she and her jellies are still fresh in my mind. Nothing like picture vision. I've gotta find her recipe somehow. Thanks.
Plum Butter — flavored only with a little vanilla bean. Yum!
The best pickles I ever ate were my Grandmother Ruth's "Precious Pickles" ( as I called them) when she pickled she cleaned the vines of ALL the cukes, including the teensiest about the 1/2" long. She then did her pickling and didn't have to worry about picking every day. Her dills were the best! She always made a special small jar just for me because no one ever ate them. Sadly she never wrote down a recipie…It was all from memory and trial and error over the years. She is gone now, but the memory is still on my tastebuds and I have never been able to duplicate them. The most unusual pickles I have ever had since then were pickled Watermelon Rhindes (sp?) Would love to find a recipie!!
im new to canning so can use any good recipes love making fig and strawberry presevers and relish and pickles.
Strawberry Preserves
Raspberry is my favorite, but peach isn't far behind
My friends just gave me all I need to start canning. I think this book looks great and the recipes would be a great way to begin this new adventure.
Pear butter
Apple butter!
Apricot – it's heavenly!
My favorite is apricot preserve
My own peach bourbon vanilla jam! I eat it straight from the jar!
Strawberry jam
I love wild blackberry with hazelnuts….wonderful on homade bread!!
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