Food in Jars Canning Kit Giveaway
Marisa McClellan, a food writer, canning teacher, and dedicated farmers market shopper who lives in Center City Philadelphia, is joining us for the third year in a row at the PA Farm Show. Marisa is the author of Food in Jars: Preserving in Small Batches Year-Round and Preserving by the Pint: Quick Seasonal Canning for Small Spaces. We are anxiously anticipating her new book Naturally Sweet Food in Jars.
Marisa will be at Fillmore Container’s Preservation Station on the Main Floor in the Family Living area of the Pennsylvania Farm Show at the PA Farm Show Complex & Expo Center in Harrisburg, PA, January 11 & 12. Marisa will talk about basic water bath canning tips and how to reduce the use of sugar by using other sweeteners. Stop by for a demo and to see one of the following recipes in action. Marisa will also be available for book signing.
Monday, January 11
1:30 Pear Ginger Conserve from Food in Jars
3:00pm Winter Fruit Mostarda from Preserving by the Pint
6:00pm Honey Sweetened Pear Vanilla Jam from Naturally Sweet Food in Jars
Tuesday, January 12
10:00am Winter Fruit Mostarda from Preserving by the Pint
1-2pm Honey Sweetened Pear Vanilla Jam from Naturally Sweet Food in Jars @ Family Living Stage
Giveaway
We have a great giveaway to celebrate the PA Farm Show and a few of Marisa’s favorite canning items! One lucky winner will win the following Canning Kit. Use the Rafflecopter widget below to enter!
- A signed copy of Food in Jars
- 1 case of 8oz Kerr Wide Mouth Jars
- 1 Blossom Trivet (winner selects color)
- 1 Jar Lifter
- 1 Stainless Steel Wide Mouth Funnel
Wish I could go to the show.
I would love to ask Melissa about lowering sugar in canning
I’d like more information on how to determine if/why things went wrong. For example, I have some low sugar jams that went sour after a few months. 🙁
I am always looking for canning supplies !
I’ve been wanting a copy of your books for so long. Thanks for giving me a chance to win one and some bonuses!
I’d ask for her tips on staying cool while canning.
Those recipes sound amazing. I only can for two, so I like the idea if smaller batches.
What is your favorite item to can?
I can’t make it to the show this year (just moved across country from NV to PA last month) but I hope to make it next year for sure!
I wish it were closer to my hometown. I’d be there!
I would want to ask ” what’s your favorite jam of all time?”
I would love this. I am pretty new to canning, I have only been canning for about 3 years and just began to use a pressure canner this past year.
I’m hoping to make it to the show. Would love to win the canning kit
I wish I could make it happen to go to the show. I visited with my husband three years ago and loved it. Coming from upstate NY it takes about 4 hours to get there. We had so much fun.
Wish I was closer, I love the idea of Preserving in Small Batches Year-Round since I have a garden that over produces at certain times of the year. I’d love find out more tips on that.
I make spaghetti sauce for canning in the crock pot. But my sauce always comes out watery/runny. It is never thick like I like it. So should I cook it longer and something to make it thick or am I doing my canning wrong?
I’ve never canned. Always been scared to and didn’t realize you could do small batches. If that’s the case, I wouldn’t mind giving it a try.
Man, I wish I lived close enough to attend! It would be fun just to meet her in person. Been following her blog for awhile!
When does the new book come out, and can I preorder it?
I have successfully canned in small batches since reading Food in Jars from the library. I would love to have my own copy as well as the other supplies! Thanks for offering this giveaway.
Would love to win this giveaway!
I love Marisa’s work! My canning supplies definitely need an upgrade.
I would love to ask Marisa about her homemade vanilla extract!
I’ve tried to can pickles a couple times now, follwing the BBC directions, and they’ve always turned out soggy. what gives?
I’d like more information about using jams in savory recipes.
Come to Annapolis md
I would ask about acidity testing
I’d love to know what’s best to preserve in winter.
How she gets ideas for new recipes, and how she knows her new recipes are safe.
I’d ask Marisa about canning on a glass top electric stove.
Marissa, my family is from State College and I am tempted to drive over as I have off!…we’ll have to see about the weather moving in, though…but either way, I’m curious as to your most-used product that you can?
I’d ask her what preserves she finds most useful/makes the most of.
Is it possible to stack small jars in a boiling water bath – say 2 layers of 4 oz. jars separated with, maybe a blossom trivet??
How do various spices react to the canning process–does the flavor get stronger or weaker over time, change in flavor, change the color?
I’d ask Marisa when her new book is coming out! My son can’t handle much sugar so I’m looking forward to lower-sugar recipes.
I’d like to know guidelines for coming up with my own jam recipes. And also chutney recipes.
I would ask Marissa about her kimchee. I’ve made it a few times but been too scared to eat it. How many times did she make it/eat it before it tasted good? Do I just need to get used to it?
How does she use up all her preserves/pickles/etc?
cant wait for Marissa’s new book!
Wondering how sliced Brussel sprouts might work but haven’t found a recipe.
I would love to discuss lower sugar jam and jellies. I always need advice on high altitude pickling also. Thanks for the opportunity!
I’d ask her about tips for canning in an outdoors kitchen.
Love your book! So much great recipes for those who just can for 1 or 2 people. My husband does most of the canning so I would love to win this for him.
OK. I don’t know where I’ve been, but after receiving newsletters for a number of months now, I never even realized there were cookbooks available! I am going to have to check this out… the books sound like something very useful to me.
I love those 8 oz jars for storing homemade yogurt.
I have heard you can’t can on a glass top stove because of the weight and the heat. True? How good are the electric canners?
I am new to canning within the last year and still have a ton to learn but finding Marissa’s blogs and books have got me so excited to really step it up. My top question would be for those of us unlucky people trapped in condo living with minimal storage space and an electric stove. Any differences we should know about between electric and gas canning? Have you seen any cool storage tips and tricks out there?
I would ask how to make pickles crunchy!
Wish I lived closer so I could attend the show! I am hoping that Marissa will post some new citrus/winter canning recipes!
Do you have any organization tips for storing your canning supplies and canned finished products?
I’d ask her if she’s ever noticed a difference between using fresh versus frozen fruit to make jams. My freezer is full of fruit, but I’ve always used fresh, so I”m a little nervous.
Would love to know more about safe substitutions – how to determine appropriate acid level for a “homemade” recipe!
Marissa is a great resource for information about canning. I’d like to ask her how she develops her own recipes, keeping safety in mind. I’d also like to ask her how she uses all the stuff she cans–I’m overwhelmed with my canned goods and am always looking for ways to use them up.
Have you ever used the “low” or “no” sugar pectin? My niece gave me some to try- the taste and consistency was good, but the jam and jellies got moldy in the ‘fridge very quickly. Any idea why?
I would love to visit!
Thanks for allowing me to enter the giveaway contest. I love to can and preserve.
Does powdered pectin expire? All of my big-batch pectin jams last year didn’t set, while all of my small-batch no-pectin jams set up perfectly!
I would ask what is best to can in each season!
Storage of canned goods is a problem for me
I don’t really have any questions about canning since I’ve been doing it awhile. But do have any book recommendations? I love collecting canning books!
In the middle of a hot summer, how do you keep cool while canning?
I went to the farm show when I was in high school in 1968. It was a blast. What is that orange flower thing in the picture and do you know where I can get a stainless wide mouth funnel (the one in the picture is regular mouth)?
Hi Diane,
The https://www.fillmorecontainer.com/bt-flame-orange-eachaccess.html is made of silicone, and it works well when water bathing in smaller kettles that do not have racks or if you’re using jars that are too small for the traditional canning rack. We have a variety of stainless steel funnels https://www.fillmorecontainer.com/canning-accessories/funnels.html
I would love to ask her some canning questions.
I wish I could be there
I’d just love to meet her! 🙂 Great giveaway.
I am pretty curious about recipe safety and developing your own recipes. That Carmelized Red Onion Relish sounds amazing!
I would love pickle recipes for dill pickles
I’d like to ask Melissa how to get started with pressure canning!
I would love to try the blossom trivet for small batch canning.
When I helped my mom can when I was young, we spent the entire day canning. Is there a way to do smaller quantities at a time?
I’d really like to see a blog post about failed recipes – maybe even some pictures of giant kitchen messes or spills on the floor. I think it would make me feel better about some of my mishaps. What do you think?
Safe to can applesauce straight up?
I just started canning this past summer so I’m still a little worried about safety. What are the best ways to make sure the food I’m canning will be safe for consumption later?
I live in Central California so we have an abundance of fruit in the summer. I would love more relish or salsa type recipes that use fruit.
I too have a love of jars. Labels though are a source of frustration. Any recommendations for labels that look good, hold up well and don’t smear quite as easily?
wish I were in PA for this!
I’d love to discuss creating new recipes & how to determine safety (pH meters, etc).
I wish I could be there in person! How are you using all of the jams & jellies that you make? Besides smearing on bread, stirring into yogurt, or gifting?
Just decided to go to the Farm Show to see this!
Can’t make it to the show this year, but I would ask about low sugar canning in small batches vs big batches.
I would ask – what is your favorite preserve? How do you manage to keep enough of it in your pantry to last until it is in season again? My husband can wipe out a shelf full of pickles in no time! So far I haven’t been able to preserve enough pickles to get us through until next season, even with canning 80+ jars of pickles. lol
Am always looking for new products and new recipes to try….this is a great way to encourage us canners to keep going!
How long will canned jam keep after opened?
love canning, and using the fresh foods that are available. Its nice knowing exactly whats in your food and having it handy and available when its needed
love the information you share!
I would ask where she gets her inspiration for all her canning creations.
I have followed a few different brine recipes for garden mix and they go bad after a few months. Are there some rules, or tricks that I don’t know of? So I don’t waste anymore veggies?
Wish I was closer so I could attend!
very new to canning, this will be the first year i will be able to have space for a garden (finally buying a home with a yard) and would love this kit to help get me started
I’d love more information on pressure canning, and what is a good pressure canner for someone who has only used a water bath. I’d love to can my green beans, but I don’t want to invest in the wrong canner.
I would love this canning outfit. I canned years ago, but would like to take it up again for the healthy aspect of eating!!~~
How can I make my pickles crunchy?
I live in florida nice thing is I can garden with a long growing season. I now new at Canning and have made all the mistakes any new canner could make… including this problem… my pickles are soft and soggy… Why? a friend said get rid of the blossom end.. i will be starting cucs the end of this month and will try that …is there any other advice?
I would love information on canning for two empty nesters!!~
if some of the jars don’t seal, do you redo the process?
Wish I could be there for the presentations, but would love to win the book & prizes.
Jam making – strawberry jam fruit goes to the top. How can I keep it mixed evenly throughout the jar.
Will you be recording the sessions and posting online for those of us not in the PA area? I have only canned in large amounts, but smaller batch sizes would work so much better for my backyard garden.
Thank you for this opportunity
What are your “must have” canning tools that aren’t usually used that way?
This is so awesome, thanks!
Appreciate any tips to reduce ‘hand work’ in prep, for processing in volume without killing myself. 🙂
Would love to win.
I really want to get more involved in going to Farmer’s Markets and canning. I guess I need a bit of hand holding for courage too. I’d love to be in PA to experience this event.
Would love to win the canning kit. Nothing better than home canned fruits, vegetables, and jellies!
I would ask about lowering sugar in jellies and jams.
I’d love to ask Marisa what her funniest canning mishap was.
Where do you store all of your canned goods?
I would love to see more coverage of steam canners. Now that two major Universities have given the green light on safety, as long as following directions, it would be great to have more people learn this method. It is an energy saver, safer than big pots of water in addition to a back saver.
What are you canning this time of year?
What is the best pressure canner to use that is reasonably priced?
Are the recipes you will be demonstrating in your book? Yum!
Does your book include fermenting? I would love to learn more about how to ferment.
Very interesting book.
Love more info on canning soups.
Last fall I made some peach jam which tasted wonderful, even though was it made with a reduced amount of sugar, but it was the consistency of syrup. All of the fruit separated and rose to the top! Any ideas on why this happened? Thanks!
I read on your blog that it’s best to use organic citrus for marmalades where you use the peel. I’m about to have my annual marmalade-canning weekend. I don’t know of anyone local that sells organic citrus. ( I live in Reading, PA; we have no local Whole Foods type stores in our county.) Would love if you could discuss how to find organic citrus in a blog post.
Whoops! I accidentally posted on her blog, not this one! I asked about inexpensive, but sturdy, pressure canners!
can you use green (?) apples as pectin in canning?
I love canning. I wonder if you have ever canned sauerkraut and does canning it take away the crunch???
Thank you for having the giveaway
Marisa- I want to can, but I’m not sure where to start. What advise would you provide for people, who don’t have moms and grandmas who canned, to get into canning?
What can be used in lieu of salt or to lower amount used in pickling recipes
I’d like to ask if she checks pH when formulating recipes for boiling water batch canning.
I want to start replacing sugar with honey. Is it a straight replacement, or is there a different ratio to use?
Wonderful
That blossom trivet is so pretty.
I would like to ask about creating my own canning recipes (guideline for safety)
What is the hardiest thing to can and which is the easiest?
Always great to find new canning info!
I love gardening and canning! I would love to learn new ways and recipes to can. I would love to ask about new ways to preserve summer fruit!
What foods do recommend NOT to can?
I’m curious about canning on a glass top stove.
I’d love to ask her about avoiding fruit float. That was the only problem I had with canning this year :/
I’d love to know if the jars can sit in the bottom of a canner or if they have to be on top of something? 2 of my canners were picked up at garage sales w/o the inner jar baskets. Also, I’d love to know how to trouble shoot when things go wrong.
You definitely need a trivet or other way to lift off the bottom or your jars will crack/shatter. They shouldn’t touch the bottom.
A beginner canner. Would love to win the kit. Thanks for posting.
I would love to know how to do sugar free canning. I have seen low sugar but my husband is diabetic, I need to figure out sugar free.
Can blueberry jam be canned and for how long
I used the low sugar pectin for some jelly. I followed the instructions to use juice. It did not set. Is there anything I can do to redeem it?
This is an awesome give away. Thank you for the opportunity.
How do you store all the canning stuff? Mine is crammed incoherently all over the place.
How did you get started writing books.
I’d love to have a chance at this! There’s so much I’d like to can! the challenge is getting the supplies!
What methods/techniques are best for canning fermented foods?
Have you used the new steel water bath canners with the flat bottoms and have you noticed a difference compared to the old enameled water bath canners?
I miss the Pa. farm show!
Any hints and tips are useful!
Would ove to win this! I would ask her what was her biggest failure canning.
This will be my second year of trying to can, and I need small batches for one person. Last year I tried a recipe for lemon juice sweet zucchini relish. It was supposed to have made enough for 3 or 4 pints but ended up cooking down to only one pint! What could I have done wrong? How many pounds of zucchini should it take to make 3 or pints of relish? As you can tell, I would greatly benefit from winning your canning kit. Your book will have a lot of helpful information.
I’m curious how you store your jars/tools/finished products. Do you keep everything accessible all the time or is it a little out of the way and you pull it out when you need it?
As a diabetic anything with lower sugar canning gets my attention. I’m sorry to miss the show. Would you consider doing a show in Maryland?
I would love to ask her about the naturally sweet book, and how to use less processed sugar!
What tips would you give a newbie? 🙂
I give your books away as gifts to new canners. Please write lots more!
I would love to know to get started on canning. I am very new to canning and finding it a bit overwhelming.
I can’t wait to follow your blog to learn more canning tips!
I’d ask what is the easiest way to peel peaches for canning. I have nothing but trouble.
love learning new ways to stock up
all of the questions!!
Disappointed I couldn’t make it to the Farm Show this year.
Sorry we missed you!
What all needs to be canned in a pressure cooker? My mom use to use her big canning pot, but I can’t remember what I can do in it. Thanks!
Hi Brenda, The most comprehensive resource to answer your questions on what needs to be processed in a pressure canner vs. a water bath is the National Center for Home Food Preservation: https://nchfp.uga.edu/how/can_home.html
I would like to ask Marissa how she stores her canned goods and if she has any tips for utilizing (organizing) food storage space in general.
Can I can pickle green beans using frozen beans ?
Good question, Sausha. Beans that have been frozen don’t tend to hold their crisp well. One of the hallmarks of pickled vegetables is usually their crispness. I don’t think it would be dangerous to use frozen beans, but I think you’d be disappointed with the results. It might be better to hang on until you can get your hands on some good fresh beans. Remember, you don’t have to do a huge batch – you can put up several pints without too much hassle and put that stock pot to use!