Food in Jars Demos + Giveaway of Orchard Road Jars
The Food in Jars demo and book signing with Marisa McClellan is almost here. This Friday, August 8, 2014 Fillmore Container (10am – 11:30am), Le Creuset at Tanger Outlets (1pm – 3pm) and Lemon Street Market (5:30pm – 7:30pm) will host Marisa, as she demonstrates how easy it is to preserve!
Marisa will be making Yellow Plum Jam with Vanilla, a recipe from her newest cookbook Preserving by the Pint, and we can’t wait to taste test.
Attendees of the Fillmore Container, or Lemon Street Market demos will have the chance to win this bundle of our newest jars from Orchard Road.
Orchard Road canning jars are a premium option for preserving, crafting, mason jar projects and events. They are designed for water canning and for pressure canning. The words Orchard Road are embossed on only one side of the jar, making these great candidates for labeling or customizing for selling or gifting.
Currently, we carry the quart regular mouth and regular mouth pint jars. Jars are packed as 6 in a case. Lids and bands are available separately.
The Giveaway
We know many of you live too far to travel to come to the Food in Jars demos in Lancaster, PA. But, we didn’t want you to miss out on winning some of these new jars. Here’s your chance to win the same bundle of Orchard Road jars and lids:
- case of wide mouth pint jars
- case of regular mouth jelly jars (8 oz.)
- pack of regular mouth bands and lids
- pack of wide mouth bands and lids
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If I could come, I would ask her if she knows how to make an Autumn Olive jam!
I would like to know more about canning meat.
I would ask Marissa what’s your earliest memory of preserving food, and when did you begin canning? Mine was when both sets of grandparents, great-grandmas, aunts and uncles were all at our house to harvest the sweet corn, shuck it, take it off the cobs, blanch it and freeze it- It was about an acre of corn, all ready at once- they started early and ended after midnight. Earliest canning memory was helping my aunt snap beans and shuck peas in their back yard (her pickles were amazing, too!)
I would love to meet Marisa sometime…I’ve been following her blog for a while now.
I recently read about intuitive canning–where you check on the jars in the water bath every 5 min or so until the produce floats. I guess my question is that an accurate way to measure how long to process jars? Also, how is the time in which a recipe says to process jars figured out? There seems to be a lot of inconsistency depending on which blog, recipe, or article I’m reading.
Can any jar be used in a pressure canner? Any canning jar, I mean?
I’ve seen your recipes with roasted fruits and love the couple fruits I’ve tried that way. Are there any fruits you DON’T recommend roasting and why?
I would ask about using Tattler lids. I know of one person that had success with them and another that didn’t.
I’d like to ask her how to determine how much processing time is adequate when you want to preserve something that doesn’t come from a canning book?
Can I use the oven to sterilize my jars? Do they need to be sterilized if they are going to be processed minutes or longer?
Sorry – that should say 10 minutes or longer…
What jar is your all time favorite go to for preserving? I have one squatty half pint old size that is my favorite, but I’m not sure how to find more. I also the the ball elite pints.
What is the single most useful thing in the kitchen for canning? I have a tiny aprtment with a tiny kitchenette. I have next to zero storage for equipment and am very ineterested in small batch canning. I would love to get the most use out of as few pieces of equipment as possible!
what is your favorite fruit or vegetable to can?
How do you keep vegetables crisp?
I’d ask her what her favorite preserves or pickles to make are and why!
What a generous giveaway.
She’s answered pretty much all my questions already through her Food in Jars site!
I cannot wait for the demo tomorrow!! So excited to try out these new jars too. I love Ball and Kerr but variety!!
I wish I could make it down, the plum jam sounds yummy!
what do you think causes most jar breakage during the canning process?
Is it imperative that I precook my veggies before canning or can they be canned raw?
Pretty jars!
Pretty jars!!
What a wonderful give away! I am a fledgling canner. I have only made a delicious apricot jam that didn’t gel, but became the most delicious apricot SAUCE ever! I would be delighted to get this kit to continue learning the art of putting up delicious foods. 🙂
What can I do to fix a jam that didn’t set? I needed this a couple years ago for my delicious apricot jam… err… sauce! 🙂
Oh, would that I could be there! My canning question would be about substituting balsamic or wine vinegar for lemon juice in jam recipes.
I wish I could go to her workshop! I live so close (Berks County) but sadly don’t have childcare for my two young boys. I hope she does another workshop soon.
I’d love to know more about canning my own peanut butter. We go though so much of it in our house.
I would want to ask Marisa how many different foods she cans each year.
Your jars are new to me but I love them! Thank you for letting me know about them.
I would love to ask her:
What is the first thing you ever canned?
What do you find the hardest thing to can?
Jellies. Can never get them right. Help!
I would like to learn more about canning meats and seafood.
Some of us newer canners could use your expertise here in the Ozarks. Come visit and give us some new ideas!
Pressure canning!!
What is the best/easiest meat to can/preserve?
I would like to ask about pressure canning! Thank you for the chance to win!
<3 Jars, canning, and fall. Would love to test out some new jars 🙂
I’ve never canned before but I’ve been dying to learn and start. I imagine my biggest question would be just how do I get started and what do I do
What is your all time favorite jam to make? What are the tools you can’t live without?
I wish I could find any canning demo within 100 miles of New Orleans!!
Would ask about using vinegar vs lemon juice for color preservation.
I would get her advice on water bath vs pressure cooker
I would ask what is the best way to can garden huckleberries for use in pies.
Can you safely and successfully reduce the amount of sugar in jams that don’t use pectin? I like to taste the flavor of the fruit and don’t really like the super sweet results from commonly published recipes.
Where would you branch out if you were a canner comfortable with jams, but not much else?
I’d love some suggestions for getting started – especially pressure cooking. It’s a little intimidating!
I would ask about canning small quantities of tomatoes, quick okra pickles and canning beans from the garden. (such small amounts of time during the day)
I think the other posters covered all my choices of questions……… 🙂
Thanks for the contest! I would ask about preserving with a pressure cooker. Is it really worth it and if so, top and tricks. 🙂
How did I not know about you until now??!! I live in Baltimore and will be making a trip up there soon!
My Question: Honey vs sugar, when and how much.
I would ask her what is her favorite pickling herb or spice, of course. 🙂
Thanks for offering this great giveaway. So sorry to miss this book signing and demo.
I would ask her for tips on creating my own canning recipes – specifically preserves with sweeteners other than sugar.
I would ask her the best way to can smoked salmon
Do single piece plastisol lids have any advantage/disadvantage over 2 piece lids?
Can never have to many canning Jars.
I would ask her about pressure canning. Thanks for the giveaway!