Food in Jars Canning Classes and a Giveaway
We 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.
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I would ask her how to stay cool while canning. Overheating (mentally and physically) does happen.
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.
Is there a danger of spoilage in pepper jellies?
What are good jams to make in the fall?
Ever thought of doing a pressure canner book?
Wish I could be there. I love canning and preserving all the fresh foods and trying new things!
Marissa is an inspiration to all of us canners!
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!
What are easy and safe ways to start creating your own canning/pickling recipes?
Melissa sure seems to be a very busy gal… hope to make this next class!
To answer the question (sorry, I got all excited!) I’d like to see a class on syrups. Apple in particular!
What is the one thing you would want to share or teach a new canned?
I would ask about recipe suggestions for some of the more non-traditional fruits that show up in my Csa, like kiwi berries.
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! 🙂
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.
I would ask her about the best way to develop your own recipes – and not kill anyone 🙂
I just LOVE new canning books!!
Whether jar lids really need to be heated up first or not. And tips for making pickled green tomatoes.
Ask about more uses for “preserves in action”
I’d ask about re-using lids or how to make canning most cost effective!
I’m getting divisive answers, can I include chocolate in my jams?
Is it possible and advisable to use a pressure cooker to pressure can some small batches of things like stock?
Marissa can take credit for a lot of us being obsessed with canning!
What would you recommend to can first if you”ve never canned before?
I’d love a good recipe for making pumpkin butter
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.
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…
I would ask her about her favorite non-canning uses for jars.
I would ask her how she uses up all of her preserves (beyond just putting it on bread/toast).
Love her blog!
Can ANY jam go in the freezer?
the best way to preserve pumpkin.
Rather than asking her a question, I’d like to thank her for being so generous with her knowledge and her amazing recipes!
What about outdoor canning? Burner recommendations?
I’d love to know if she’s ever canned peanut butter and if she has any tips.
I would like to learn pressure canning.
What is a good starter recipe for a canning/preserving beginner?
Someday, I’m going to get to see you!
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?
Love Marissa! Every recipe I’ve tried of hers has been fantastic!
I’d ask her for some recipes that use apple butter as an ingredient
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.
Love Marisa books!
What can you do to keep pickles crisp?
What can I do with eggplant besides pickling it?