Food in Jars

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  • steph_mac82: I ordered some Pomona's this week and made some low-sugar strawberry vanilla jam based on your recipe online...I actually measured out the calcium because I didn't know the packet had the right amount! :P
  • azander: I found that Pamona has a Jam/Jelly Food Preservation book out on the market written by the company.
  • steph_mac82: Oh, I measured and there was just a tiny bit more than the 1/2 tsp in my packet. I hope it doesn't adversely affect the jam.
  • azander: OH yes the floating fruit.....always a big problem. Thanks for the tip on how to prevent.
  • steph_mac82: Okay good. We are working through the half jar I couldn't process and it's lovely. :)
  • lisa-reinhart: I've used your method of using Pomona's and love the results. We like a more spreadable jam as well.
  • steph_mac82: I have the Tramontina tri-ply pans that Cooks Illustrated reco'd several years ago and they are excellent too, for a great price!
  • Vidonia: Are these similar to Stanley plums? my local farmers market featured them this weekend and I would love to make something from them
  • Vidonia: They looked very similar - I'll ask the market. Thanks!
  • Drackley: I am new to your site. I paid to watch your show which is fun. Will I be able to watch it again later so I can take notes? Thanks, Dorothy
  • cmfscout: Can you please review your plums/sugar amounts? How many cups or lbs or plums to 2 cups of sugar?
  • Drackley: I am sorry. My screen paused when you started answering my question. Could you answer again, maybe after the show?
  • steph_mac82: Pomona's says you can freeze your calcium water. Can you refreeze it?
  • lisa-reinhart: I just made some plum vanilla jam (following plum recipe from your book, but used the same plums you're using now). I forgot I'd used up my standard sugar and only had raw sugar - I expected it to change color a little, but is it functionally the same?
  • steph_mac82: Good idea!
  • lisa-reinhart: excellent! Thank you!
  • CanninginCanada: Great tip
  • minute_basset: looks good to me
  • lisa-reinhart: sound is fine...sometimes the moving you freezes. :-)
  • steph_mac82: I *always* make my jam too solid...or however you say that.
  • steph_mac82: Yes.
  • azander: Right on about the foam Marisa!!!!
  • steph_mac82: I really enjoyed using the Pomona's pectin. I loved that it worked right away.
  • steph_mac82: Oh, that's a good visual!
  • Vidonia: yes!
  • minute_basset: there's just the 2 of us and we wouldn't go through the jam fast enough. Would it be ok to do the small 4 oz jars?
  • AmandacanCan: September is too busy of a month for me to can much, even though it's when so much is ripe. Do you have experience jamming from frozen plums?
  • AmandacanCan: Great tip on using frozen fruit!
  • minute_basset: is there a way to stack 4 oz jars like you can stack jars in a pressure canner?
  • minute_basset: be still my heart! that will be such a time saver!
  • Vidonia: the idea that I can stack is amazing. I am so excited to make more jam this weekend now.
  • cmfscout: Use blossom trivet in between stack layers?
  • steph_mac82: I just want to share that I love your small-batch recipes. It's much more manageable for me, especially when I just find a great deal on a small bit of produce.
  • minute_basset: are you ever going to do a craftsy class?
  • minute_basset: oh poo on them.
  • azander: Thanks for the live presentations....very much appreciated.
  • CanninginCanada: New to your blog and canning. Thank you for all the great tips and recipes
  • minute_basset: thank you so much!
  • Vidonia: Thank you - I owe you for helping me dive into this hobby. :)
  • steph_mac82: Thank you! For the first time canning isn't scary.
  • Alex tipped $2!
  • lisa-reinhart: Coming to Lancaster? No pope here. :-) Just lots of Amish
  • Alex: Hooray, Melissa! I'm going to try your online class! Thanks again!
  • jay + pascale tipped $2!
  • marisa-mcclellan: Thanks for coming, everybody!
  • marisa-mcclellan: Lisa, our plan it to head to Rehoboth, though I hear the weather is going to be lousy this weekend.
  • lisa-reinhart: Perhaps it'll be easier to relax...:-) Enjoy!

Past shows

  • Low Sugar Jam Making with Marisa McClellan

    This show was on Sep 22nd, 2015 | 34 people watched
    4 Comments - See all
    • Sep 22
      I loved the idea of being able to adjust Pamonas recipes. However, I am new and did not know I would not be able to rewatch this class. Can you please tell me again where to buy the plum jam class?
    • Sep 22
      Loved this class! Marisa you are a great teacher, and you have such a relaxed, easy, and thorough style. Looking forward to more classes, and am definitely going to pick up the brit+co class. Thanks again!
    • Sep 22
      Marisa, I love the real time interaction you're able to have with your audience, the practical & personal tips you provide, the way you just do your thing in your kitchen with noises of jars & tools and actually doing the steps rather than having things all pre-prepared. I also love the authority you have on the matter, while still being so approachable for questions of all types and preservers at any level. Thank you!
    Hit return to post
  • Canning Tomatoes with Marisa McClellan

    This show was on Aug 26th, 2015 | 53 people watched
    5 Comments - See all
    • Aug 26
      What was your favorite part of the performance? Answering all our questions, clearly explaining the science and safety regarding canning, demonstrating techniques close to the camera, extra tips and equipment reviews and opinions. This was a great webcast and will encourage people to feel confident and give canning a try. Awesome job, Marisa!
    • Aug 26
      I have to agree with what cmfscout wrote. Marisa does an amazing job of caning and sharing information with us , and then answering questions! And it show in the broadcast that she loves what she does.
    • Aug 27
      Thank you! Wonderful and informative session. I look forward to seeing more!
    Hit return to post

Bio

Marisa McClellan is a food blogger, cookbook author, and canning teacher based in Center City Philadelphia. She writes a blog called Food in Jars, which is dedicated to canning, preserving and pantry staples made from scratch.

Marisa has been teaching food preservation classes and workshops since 2009, and has taught many thousands of people to can. She’s been a guest instructor at... more

Marisa McClellan is a food blogger, cookbook author, and canning teacher based in Center City Philadelphia. She writes a blog called Food in Jars, which is dedicated to canning, preserving and pantry staples made from scratch.

Marisa has been teaching food preservation classes and workshops since 2009, and has taught many thousands of people to can. She’s been a guest instructor at The Brooklyn Kitchen and The Pantry at Delancey in Seattle, and regularly travels up and down the east coast offering demonstrations at farmers markets and cooking stores.

She has written for publications like Vegetarian Times, USA Today, the Food Network, Serious Eats, The Kitchn, Grid Philly, Saveur, Edible Philly, and Table Matters. She is the author of, Food in Jars: Preserving in Small Batches Year-Round and Preserving by the Pint: Quick Seasonal Canning for Small Spaces. Her third book will be published in March 2016.

Marisa lives in Center City Philadelphia with her husband. Find more of her jams, pickles, and preserves (all cooked up in her 80-square-foot kitchen) at foodinjars.com.

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