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October 2, 2014 Events, Giveaways, News, What's New

Food in Jars Canning Classes and a Giveaway

Marisa McClellan author photoWe are just about a week away from our canning classes with Marisa McClellan, popular canning blogger and author of canning books, Food in Jars: Preserving in Small Batches Year Round and Preserving by the Pint: Quick Seasonal Canning for Small Spaces.

Marisa is coming to Fillmore Container on Saturday, October 11, 2014 for two canning classes and a book signing, and we still have some seats available!

Canning Class – Honey Sweetened Pear Jam (10am – 12pm)
Join us for a morning class about how to reduce, or eliminate sugar in preserves while making two versions of Honey Sweetened Pear Jam – register here.

Canning Class – Preserving Tomatoes (1pm – 3pm)
Talk tomatoes with us during the afternoon class. We’ll be preserving some really beautiful heirloom tomatoes two very different ways – register here.

Book Signing (3pm-4pm)
Marisa will be sticking around to sign books and answer preserving questions.

The Giveaway
For those of you who aren’t local, and can’t attend we are giving away Marisa’s latest book Preserving by the Pint: Quick Seasonal Canning for Small Spaces.  Marisa will personally inscribe the book for the winner. 

Post a Comment

45 Comments
  1. Avatar
    Alison Posted October 2, 2014 at 11:04 pm | Permalink

    I would ask her how to stay cool while canning. Overheating (mentally and physically) does happen.

  2. Avatar
    Leanna Posted October 3, 2014 at 7:34 am | Permalink

    Would love to own a copy of this book. Don’t know what I would ask Marisa, but would love to attend one of her seminars.

  3. Avatar
    Marcia P Posted October 3, 2014 at 7:43 am | Permalink

    Is there a danger of spoilage in pepper jellies?

  4. Avatar
    Andrea G Posted October 3, 2014 at 7:47 am | Permalink

    What are good jams to make in the fall?

  5. Avatar
    felicia Posted October 3, 2014 at 7:52 am | Permalink

    Ever thought of doing a pressure canner book?

  6. Avatar
    Lisa R Posted October 3, 2014 at 7:52 am | Permalink

    Wish I could be there. I love canning and preserving all the fresh foods and trying new things!

  7. Avatar
    Melissa Posted October 3, 2014 at 7:59 am | Permalink

    Marissa is an inspiration to all of us canners!

  8. Avatar
    Sara Grotz Posted October 3, 2014 at 8:05 am | Permalink

    I wish I lived closer! I started canning this year and love this book. I have made several of the recipes and they always turn out great. Thanks for the chance to win!

  9. Avatar
    Jordyn Posted October 3, 2014 at 8:19 am | Permalink

    What are easy and safe ways to start creating your own canning/pickling recipes?

  10. Avatar
    Teri K Posted October 3, 2014 at 8:20 am | Permalink

    Melissa sure seems to be a very busy gal… hope to make this next class!

    • Avatar
      Teri K Posted October 3, 2014 at 8:22 am | Permalink

      To answer the question (sorry, I got all excited!) I’d like to see a class on syrups. Apple in particular!

  11. Avatar
    Maggie C. Posted October 3, 2014 at 8:25 am | Permalink

    What is the one thing you would want to share or teach a new canned?

  12. Avatar
    Lindsay Posted October 3, 2014 at 8:28 am | Permalink

    I would ask about recipe suggestions for some of the more non-traditional fruits that show up in my Csa, like kiwi berries.

  13. Avatar
    Cindy Posted October 3, 2014 at 8:34 am | Permalink

    My son and his wife have just started canning and this would be an excellent thing for them to learn to not only do it … but do it RIGHT! 🙂

  14. Avatar
    Christina Posted October 3, 2014 at 8:42 am | Permalink

    I’m not even sure. I’m so new to preserving I’m sure there’s lots I don’t know. If I was able to attend a class, I’m sure many questions would pop up.

  15. Avatar
    Jamie Posted October 3, 2014 at 9:13 am | Permalink

    I would ask her about the best way to develop your own recipes – and not kill anyone 🙂

  16. Avatar
    Jo-Ann Monconduit Posted October 3, 2014 at 9:32 am | Permalink

    I just LOVE new canning books!!

  17. Avatar
    Allison Posted October 3, 2014 at 9:40 am | Permalink

    Whether jar lids really need to be heated up first or not. And tips for making pickled green tomatoes.

  18. Avatar
    Rebecca Miller Posted October 3, 2014 at 10:03 am | Permalink

    Ask about more uses for “preserves in action”

  19. Avatar
    DebbieKL Posted October 3, 2014 at 10:21 am | Permalink

    I’d ask about re-using lids or how to make canning most cost effective!

  20. Avatar
    Melissa Posted October 3, 2014 at 10:22 am | Permalink

    I’m getting divisive answers, can I include chocolate in my jams?

  21. Avatar
    Anitra Posted October 3, 2014 at 10:28 am | Permalink

    Is it possible and advisable to use a pressure cooker to pressure can some small batches of things like stock?

  22. Avatar
    Sara Hawker Posted October 3, 2014 at 10:29 am | Permalink

    Marissa can take credit for a lot of us being obsessed with canning!

  23. Avatar
    Janet D Morris Posted October 3, 2014 at 10:41 am | Permalink

    What would you recommend to can first if you”ve never canned before?

  24. Avatar
    cat Posted October 3, 2014 at 11:18 am | Permalink

    I’d love a good recipe for making pumpkin butter

  25. Avatar
    Karen Posted October 3, 2014 at 12:26 pm | Permalink

    I’d like to know how to determine the proper (read safe) processing times for recipes that aren’t developed for canning specifically.

    I know not everything would translate well to being canned but things like salsas or jams that sound interesting and that would be nice to have on the shelf.

  26. Avatar
    Letty Posted October 3, 2014 at 2:03 pm | Permalink

    I have this book… It’s FANTASTIC. Brought it with me on vacation since there are apple and pear trees at my parents’ place. I don’t expect to win, but if I did, I would pass my copy on to my soon-to-be daughter-in-law. And with that, I must post… The chocolate pear jam and pear caramels are calling…

  27. Avatar
    Lynn Posted October 3, 2014 at 3:00 pm | Permalink

    I would ask her about her favorite non-canning uses for jars.

  28. Avatar
    Kristin Fish Posted October 3, 2014 at 3:25 pm | Permalink

    I would ask her how she uses up all of her preserves (beyond just putting it on bread/toast).

  29. Avatar
    Portia Posted October 3, 2014 at 4:19 pm | Permalink

    Love her blog!

  30. Avatar
    Ouida Lampert Posted October 3, 2014 at 4:30 pm | Permalink

    Can ANY jam go in the freezer?

  31. Avatar
    Debra Posted October 3, 2014 at 6:51 pm | Permalink

    the best way to preserve pumpkin.

  32. Avatar
    Juli J Posted October 3, 2014 at 11:54 pm | Permalink

    Rather than asking her a question, I’d like to thank her for being so generous with her knowledge and her amazing recipes!

  33. Avatar
    Amy S. Posted October 4, 2014 at 9:26 am | Permalink

    What about outdoor canning? Burner recommendations?

  34. Avatar
    Kathleen Posted October 4, 2014 at 9:33 am | Permalink

    I’d love to know if she’s ever canned peanut butter and if she has any tips.

  35. Avatar
    Elaine DeRomanis Posted October 4, 2014 at 5:17 pm | Permalink

    I would like to learn pressure canning.

  36. Avatar
    Sherry Grant Posted October 4, 2014 at 5:44 pm | Permalink

    What is a good starter recipe for a canning/preserving beginner?

  37. Avatar
    GinaG Posted October 4, 2014 at 7:28 pm | Permalink

    Someday, I’m going to get to see you!

  38. Avatar
    Irene S. Posted October 5, 2014 at 12:45 pm | Permalink

    i would love to know why European canners do not use a boiling bath, instead using open kettle or oven canning (holding clean jars in a hot oven and ladle hot sauces into hot jars) high acid foods and here (U.s.) we seem to be germophobic. What is the real risk? Probable vs possible? Also, does it really pay to make small batches?

  39. Avatar
    Sara Hawker Posted October 5, 2014 at 8:49 pm | Permalink

    Love Marissa! Every recipe I’ve tried of hers has been fantastic!

  40. Avatar
    Amy L Posted October 6, 2014 at 7:05 am | Permalink

    I’d ask her for some recipes that use apple butter as an ingredient

  41. Avatar
    Christine Posted October 6, 2014 at 9:34 am | Permalink

    I’d be interested in learning more about canning in a VERY small space. My husband and I are building ourselves an RV-sized house next year, and the hubs would be devastated if he had to give up his hard-earned canning supplies.

  42. Avatar
    Robyn Posted October 8, 2014 at 9:50 pm | Permalink

    Love Marisa books!

  43. Avatar
    Kathy Dodd Posted October 8, 2014 at 10:10 pm | Permalink

    What can you do to keep pickles crisp?

  44. Avatar
    virginia Posted October 8, 2014 at 10:56 pm | Permalink

    What can I do with eggplant besides pickling it?