Naturally sweet food in jars 100 preserves made with coconut, maple, honey, and more

Inspired to create tasty and classic recipes that don't rely on granulated sugar, popular food blogger McClellan (foodinjars.com) serves up this new set of canning staples. While her previous book, Preserving by the Pint, organized recipes by season, here the author arranges them by sweetener. Beginning with honey-based jams, chutneys, and curds, McClellan proceeds to offer simple yet satisfying butters using maple syrup or sugar, agave-based salsas and jams, sauces candied with coconut sugar, relishes aided by fruit juice, and conserves boosted by dried fruits. Similar to her first book, Food in Jars, McClellan's latest features recipes that yield smaller amounts, between three and six half-pint jars, yet can be easily halved (or doubled) for additional flexibility. Besides jams and butters, McClellan details step-by-step instructions for foods such as applesauce, ketchup, mustard, and pizza sauce. Each section ends with a helpful recipe, such as fruit butter granola, allowing readers to sample their creations in fun ways. McClellan purposely uses a variety of cookware (stockpot, food mill, skillet, immersion blender, etc.) to show the versatility of canning. VERDICT Everyone will find a new favorite recipe in this go-to guide for canners of all skill levels.-Stephanie Sendaula, Library Journal © Copyright 2016. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.