• slowfoodie on January 25, 2021

  OMG! The recipe for: "Sweet-and-Sour Roasted Peppers with Capers" is one I've made over and over again. These are fabulous on panini, or any sandwich you want to elevate to a superstar status. If I lost this book I would buy it again, if only for that recipe.

Notes about Recipes in this book

• Oil-preserved asparagus

  • twoyolks on June 14, 2021

    I would have appreciated a slightly softer and more cooked asparagus. The flavor was pretty good but wasn't special enough.

• Sweet-and-sour roasted peppers with capers

  • slowfoodie on September 16, 2021

    Great to have on hand. They keep in the fridge as long as you keep oil topping them. They are fantastic on any sandwich, panini, or as part of a charcuterie plate. I make them over and over. A much loved recipe, although they do need a bit more vinegar than called for.

• Oil-preserved butternut squash with mint

  • twoyolks on November 29, 2017

    This is a unique pickle. The flavor of the butternut squash is preserved and it still has a lot of texture. Now just what to do with it.

• Red cabbage pickle

  • twoyolks on November 29, 2017

    This is almost like sauerkraut but rather different at the same time. The tang comes from vinegar instead of fermentation. This was mostly just odd.

• Cipollini in agrodolce

  • twoyolks on January 20, 2019

    These had a nice flavor and everything you'd expect from them. I had large cipollini onions so I cut them in quarters. I think these would be much better if smaller onions were used.

• Giulia's pickled zucchini

  • twoyolks on October 26, 2017

    The zucchini is lightly pickled and very soft. It's almost too small to eat easily.

• Plum preserves

  • vegabond2016 on August 01, 2025

    I picked almost 60 pounds of plums from a neighbor's tree and was looking for different ways to preserve them. I didn't have good organic lemons, so I subbed lemon extract for the lemon zest. The jam turned sweet with a definite tart zing to it. Delicious. I think it will be lovely accompanied by some scones and clotted cream.

• Ricotta gnocchi with simple tomato sauce

  • lawrencecharcuterie on November 09, 2021

    Very easy and tastes great. Needs a bit more salt.

• Three-citrus liqueur

  • twoyolks on June 09, 2021

    Somehow this became rather salty and unpleasant. I'm not sure how exactly.

• Food in Jars

  If you’re looking to make jams, cured meats, pickles, and liqueurs like the ones your nonna used to make, this volume should be on your shelf.

  Full review

• Food in Jars

  ...I often get questions from people wanting to preserve tomatoes, eggplant, peppers, and garlic in the same manner as their grandparents once did, and this book deals with all of those topics...

  Full review