Food in Jars : Preserving in Small Batches Year-Round Tennessee Featuring a mix of down-home

Featuring a mix of down-home standards and contemporary updates

Charleston Receipts was first published in 1950 and is the oldest Junior League cookbook still in print

and Little custard and quince jam pies)

Minnesota Braised Pheasant with Wild Rice

Food in Jars : Preserving in Small Batches Year-Round Tennessee Featuring a mix of down-homePopular food blogger Marisa McClellan takes you through all manner of food in jars, storing away the tastes of all seasons for later. Basics like jams and jellies are accompanied by pickles, chutneys, conserves, whole fruit, tomato sauces, salsas, marmalades, nut butters, seasonings, and more. Small batches make them easy projects for a canning novice to tackle, and the flavors of vanilla bean, sage, and pepper will keep more experienced jammers