Food In Jars
About the author:
Marisa McClellan is a former writer and editor for Slashfood, and has a master’s degree in writing from St. Joseph’s University. These days, she writes about canning, pickling, and preserving at Food in Jars (twice nominated by Saveurmagazine for a Best Food Blog award). She lives in Philadelphia with her husband.
Learn the secrets of making charcuterie from the masters of San Francisco's The Fatted Calf.$ 20.00 Unavailable
Detailed instructions on how to ferment almost any vegetable. Some of our favorites include fermented red onions, carrots, and dilly beans!$ 24.95