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I am new to canning and have acquired about 8 or so books of recipes and such already. This was my latest acquisition. I just made Raspberry Habanero Jam using up some our last summer's bounty of frozen berries. My son had habaneros from his garden we also froze whole. The recipe makes 2 half-pint jars from 1 1/2 lbs of berries and one habanero to infuse the berries while heating. It was to be left in there the whole time but I took it out after 5 mins to my taste. The recipe was very easy and sealed right away. I didn't think I would like to make any jam/jelly that didn't use purchased pectin, bc some recipes I have seen w/o pectin were too time-consuming, using cut up green apples, seeds, etc., as a natural pectin source. I have too many other food projects taking up my time to do that. Marisa's jam recipes ALL exclude pectin too, but with no need to mess around with apples. This recipe used sugar (1 1/2 cups) and a bit of lemon juice, that's it. It worked up in the pan in 15 mins, simple occasional stirring. This week I made a 'spicy mango salsa' using about 3 small diced Ataulfo mangos, a small diced red pepper, cider vinegar, brown sugar, shallot, etc...it all goes into the pot at once. Simmer 5 mins or so to reduce liquid. It makes 3 half-pint jars. I will be serving that with a pork tenderloin soon! I just yesterday made Carrot Relish (the Easter Bunny is coming soon), and that made 3 half-pint jars. Uses shredded carrots, red pepper, onion, vinegar, sugar, some spices, etc...easy. Add solids to the liquids, simmer a few minutes. Done. Made Corn & Tomato Relish and today making Red roasted peppers.
Then there are many savory dishes using cauliflower, zucchini, asparagus, even pickled mushrooms, and too many more to mention. None of her recipes are complicated nor have a huge list of ingredients; and the procedure steps are very simple and straightforward to follow, all directions basically on one page. I also appreciate that Marisa's recipes have included metric measurements. I prefer weighing most of my ingredients on a digital kitchen scale...the amount of red pepper, onion, etc., is never in question as to whether it is big or small enough. With weight measurements, no guesswork.
I have many pages tagged. Most recipes use 8 oz jars, some 4 oz, and a few using 12 ounce (for the Pickled Asparagus I made by the way). I like the variety. Most recipes make up 2 to 4 jars per small batch. Not every recipe has a pic, but there are enough. An additional advantage of small-batch canning is that invariably not all jars seal in which case you have only one or two to keep refrigerated, not many, for short-term use. Small batches also lends itself to trying more recipes. Also, small batches means you use up or gift away what you have quickly and don't tire of it. I will write more when I try more recipes.
Update: I have to say, that the red marinated peppers I made at the time of the review, I just opened, a yr later, OMG, great. I want to make more this summer when red, orange, yellow peppers are on sale. I want to put them in larger jars too. Like my Italian grandma used to make, with a little EVOO in it, I haven't seen many pepper recipes using some olive oil. This one does, and acid too making it safe for water bath canning. That recipe alone is worth the price of admission.