Food in Jars: Preserving in Small Batches Year Round (Signed Copy)
Meet the Maker
Food blogger, Food52er, and now cookbook author Marisa McClellan appreciates a good straight-from-the-jar snack season after season, and we appreciate her friendly voice to help us through our canning fears -- from jams to jellies and salsas. The jury is out on which page of her book will be jam-splattered first.View Full Profile
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How we'd use this beauty in our own homes.
Our Cookbook Club members weigh in on whether it's worth it.
And majorly Instagram-worthy, to boot!
Save yourself some scrubbing and transform brown bits into silky sauce.