I've long loved the process--and results--of preserving foods of all kinds. But I've also hated having to use refined sugar in recipes, especially for jams. So I was delighted to be introduced to author and blogger Marisa McClellan's new book, "Naturally Sweet Food in Jars." McClellan has created recipes for jams, jellies, sauces, pickles, and all sorts of other canned foods replacing sugar with honey, agave syrup, maple syrup and sugar, and other natural sweeteners--all to great effect. I've made several recipes from the book and all delighted me. So, I wrote a story on the book for the San Diego Union-Tribune's food section. Here it is.