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. You determine it's done 'by eye,' not by freezing a plate and putting a drop of fruit on it. If you see a 'trail' after running a spatula in the pan of hot berry mix, you pretty much are done. I love recipes like this. 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. I will write more when I try more recipes.