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January 6, 2016 Canning, Events, Giveaways, What's New

Food in Jars Canning Kit Giveaway

Marisa McClellan author photo low resMarisa 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 Rafflecopter giveaway

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167 Comments
  1. Jenny C Posted January 6, 2016 at 7:17 pm | Permalink

    Wish I could go to the show.

  2. Buffy Posted January 6, 2016 at 8:24 pm | Permalink

    I would love to ask Melissa about lowering sugar in canning

  3. DebbieKL Posted January 6, 2016 at 8:29 pm | Permalink

    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. 🙁

  4. Rita Posted January 6, 2016 at 8:45 pm | Permalink

    I am always looking for canning supplies !

  5. Wendy Soudelier Posted January 6, 2016 at 9:04 pm | Permalink

    I’ve been wanting a copy of your books for so long. Thanks for giving me a chance to win one and some bonuses!

  6. Alison Posted January 6, 2016 at 9:41 pm | Permalink

    I’d ask for her tips on staying cool while canning.

  7. Amber Posted January 6, 2016 at 9:45 pm | Permalink

    Those recipes sound amazing. I only can for two, so I like the idea if smaller batches.

  8. Barb Posted January 6, 2016 at 10:10 pm | Permalink

    What is your favorite item to can?

  9. Elaine Bray Posted January 6, 2016 at 10:44 pm | Permalink

    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!

  10. Janice Seigler Posted January 6, 2016 at 10:51 pm | Permalink

    I wish it were closer to my hometown. I’d be there!

  11. Heather Posted January 6, 2016 at 11:12 pm | Permalink

    I would want to ask ” what’s your favorite jam of all time?”

  12. Tammy Posted January 7, 2016 at 1:22 am | Permalink

    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.

  13. Susan Hart Posted January 7, 2016 at 6:00 am | Permalink

    I’m hoping to make it to the show. Would love to win the canning kit

  14. Kris Posted January 7, 2016 at 6:26 am | Permalink

    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.

  15. Samantha Posted January 7, 2016 at 8:35 am | Permalink

    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.

  16. Gail Proulx Posted January 7, 2016 at 10:25 am | Permalink

    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?

  17. RachelR Posted January 7, 2016 at 11:49 am | Permalink

    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.

  18. Laura Posted January 7, 2016 at 5:52 pm | Permalink

    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!

  19. Faith Posted January 8, 2016 at 8:06 am | Permalink

    When does the new book come out, and can I preorder it?

  20. Nan Posted January 8, 2016 at 12:02 pm | Permalink

    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.

  21. Jeannette Posted January 8, 2016 at 1:45 pm | Permalink

    Would love to win this giveaway!

  22. Cortney Posted January 8, 2016 at 3:45 pm | Permalink

    I would love to ask Marisa about her homemade vanilla extract!

  23. Danielle Posted January 8, 2016 at 4:01 pm | Permalink

    I’ve tried to can pickles a couple times now, follwing the BBC directions, and they’ve always turned out soggy. what gives?

  24. Caitlin Thompson Posted January 8, 2016 at 5:04 pm | Permalink

    I’d like more information about using jams in savory recipes.

  25. nancy Posted January 8, 2016 at 5:31 pm | Permalink

    Come to Annapolis md

  26. Kristine. Posted January 8, 2016 at 5:57 pm | Permalink

    I would ask about acidity testing

  27. Karen Posted January 8, 2016 at 6:02 pm | Permalink

    I’d love to know what’s best to preserve in winter.

  28. Lara Posted January 8, 2016 at 6:23 pm | Permalink

    How she gets ideas for new recipes, and how she knows her new recipes are safe.

  29. Karen Jeanne Posted January 8, 2016 at 6:56 pm | Permalink

    I’d ask Marisa about canning on a glass top electric stove.

  30. Christine H Posted January 8, 2016 at 7:09 pm | Permalink

    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?

  31. Larissa Posted January 8, 2016 at 7:38 pm | Permalink

    I’d ask her what preserves she finds most useful/makes the most of.

  32. Nancy S. Posted January 8, 2016 at 9:41 pm | Permalink

    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??

  33. Cath Posted January 8, 2016 at 10:10 pm | Permalink

    How do various spices react to the canning process–does the flavor get stronger or weaker over time, change in flavor, change the color?

  34. Sara Posted January 8, 2016 at 10:17 pm | Permalink

    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.

  35. Lauren E Posted January 8, 2016 at 10:24 pm | Permalink

    I’d like to know guidelines for coming up with my own jam recipes. And also chutney recipes.

  36. Joy Posted January 8, 2016 at 11:07 pm | Permalink

    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?

  37. Sarh Posted January 9, 2016 at 2:48 am | Permalink

    How does she use up all her preserves/pickles/etc?

  38. Susan LeClerc Posted January 9, 2016 at 5:38 am | Permalink

    cant wait for Marissa’s new book!

  39. Grace Posted January 9, 2016 at 6:34 am | Permalink

    Wondering how sliced Brussel sprouts might work but haven’t found a recipe.

  40. Cora Burke Posted January 9, 2016 at 6:44 am | Permalink

    I would love to discuss lower sugar jam and jellies. I always need advice on high altitude pickling also. Thanks for the opportunity!

  41. Mary Hall Posted January 9, 2016 at 7:03 am | Permalink

    I’d ask her about tips for canning in an outdoors kitchen.

  42. Pat Posted January 9, 2016 at 7:41 am | Permalink

    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.

  43. Cat Martin Posted January 9, 2016 at 7:43 am | Permalink

    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.

  44. Katie Posted January 9, 2016 at 8:41 am | Permalink

    I love those 8 oz jars for storing homemade yogurt.

  45. Janet Mack Posted January 9, 2016 at 8:41 am | Permalink

    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?

  46. Vicki Posted January 9, 2016 at 8:53 am | Permalink

    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?

  47. Dee Fedor Posted January 9, 2016 at 9:02 am | Permalink

    I would ask how to make pickles crunchy!

  48. Jane Posted January 9, 2016 at 9:19 am | Permalink

    Wish I lived closer so I could attend the show! I am hoping that Marissa will post some new citrus/winter canning recipes!

  49. Chrissy Posted January 9, 2016 at 10:04 am | Permalink

    Do you have any organization tips for storing your canning supplies and canned finished products?

  50. Daedre Posted January 9, 2016 at 10:10 am | Permalink

    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.

  51. Mia Posted January 9, 2016 at 10:41 am | Permalink

    Would love to know more about safe substitutions – how to determine appropriate acid level for a “homemade” recipe!

  52. Anne Posted January 9, 2016 at 11:11 am | Permalink

    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.

  53. Bdietzen Posted January 9, 2016 at 11:30 am | Permalink

    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?

  54. Nell Posted January 9, 2016 at 11:33 am | Permalink

    I would love to visit!

  55. Peggy Posted January 9, 2016 at 12:15 pm | Permalink

    Thanks for allowing me to enter the giveaway contest. I love to can and preserve.

  56. Elizabeth Posted January 9, 2016 at 12:17 pm | Permalink

    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!

  57. Amy Z. Posted January 9, 2016 at 1:01 pm | Permalink

    I would ask what is best to can in each season!

  58. HAPPYCURLS Posted January 9, 2016 at 3:34 pm | Permalink

    Storage of canned goods is a problem for me

  59. Alisha Sienkiel Posted January 9, 2016 at 5:29 pm | Permalink

    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!

  60. Diane Posted January 9, 2016 at 9:37 pm | Permalink

    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)?

    • Lisa Reinhart Posted January 10, 2016 at 2:31 pm | Permalink

      Hi Diane,
      The Blossom Trivet 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 here.

  61. karen hines Posted January 10, 2016 at 8:30 am | Permalink

    I wish I could be there

  62. Handful Posted January 10, 2016 at 10:09 am | Permalink

    I’d just love to meet her! 🙂 Great giveaway.

  63. Brittany W Posted January 10, 2016 at 10:36 am | Permalink

    I am pretty curious about recipe safety and developing your own recipes. That Carmelized Red Onion Relish sounds amazing!

  64. Gail Ryan Posted January 10, 2016 at 10:41 am | Permalink

    I would love pickle recipes for dill pickles

  65. Shanelle Posted January 10, 2016 at 8:53 pm | Permalink

    I’d like to ask Melissa how to get started with pressure canning!

  66. Cathy Posted January 10, 2016 at 11:23 pm | Permalink

    I would love to try the blossom trivet for small batch canning.

  67. Geri C Posted January 10, 2016 at 11:35 pm | Permalink

    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?

  68. Maria Yerton Posted January 11, 2016 at 9:30 am | Permalink

    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?

  69. jonathan Posted January 11, 2016 at 9:40 am | Permalink

    Safe to can applesauce straight up?

  70. Carrie Posted January 11, 2016 at 10:54 am | Permalink

    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?

  71. Carrie Posted January 11, 2016 at 10:58 am | Permalink

    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.

  72. Carrie Posted January 11, 2016 at 10:59 am | Permalink

    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?

  73. lizb Posted January 11, 2016 at 1:41 pm | Permalink

    wish I were in PA for this!

  74. Megan Posted January 11, 2016 at 4:44 pm | Permalink

    I’d love to discuss creating new recipes & how to determine safety (pH meters, etc).

  75. Jennifer Posted January 11, 2016 at 4:47 pm | Permalink

    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?

  76. kristy Posted January 11, 2016 at 5:35 pm | Permalink

    Just decided to go to the Farm Show to see this!

  77. Andrea Grabowski Posted January 11, 2016 at 11:23 pm | Permalink

    Can’t make it to the show this year, but I would ask about low sugar canning in small batches vs big batches.

  78. Gen Posted January 12, 2016 at 8:23 am | Permalink

    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

  79. sue Posted January 12, 2016 at 9:16 am | Permalink

    Am always looking for new products and new recipes to try….this is a great way to encourage us canners to keep going!

  80. Cheryle Posted January 12, 2016 at 9:19 am | Permalink

    How long will canned jam keep after opened?

  81. JANE M Posted January 12, 2016 at 9:21 am | Permalink

    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

  82. Shirley Posted January 12, 2016 at 9:22 am | Permalink

    love the information you share!

  83. Amy Schmelzer Posted January 12, 2016 at 9:24 am | Permalink

    I would ask where she gets her inspiration for all her canning creations.

  84. anne Posted January 12, 2016 at 9:25 am | Permalink

    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?

  85. Ann Posted January 12, 2016 at 9:26 am | Permalink

    Wish I was closer so I could attend!

  86. Rhonda mullins Posted January 12, 2016 at 9:29 am | Permalink

    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

  87. Darlene Posted January 12, 2016 at 9:32 am | Permalink

    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.

  88. Ellen McKay Posted January 12, 2016 at 9:38 am | Permalink

    I would love this canning outfit. I canned years ago, but would like to take it up again for the healthy aspect of eating!!~~

  89. Sandy Hersom Posted January 12, 2016 at 9:41 am | Permalink

    How can I make my pickles crunchy?

  90. Louise Posted January 12, 2016 at 9:41 am | Permalink

    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?

  91. Ellen McKay Posted January 12, 2016 at 9:45 am | Permalink

    I would love information on canning for two empty nesters!!~

  92. vicky Posted January 12, 2016 at 9:45 am | Permalink

    if some of the jars don’t seal, do you redo the process?

  93. Mary R Posted January 12, 2016 at 9:51 am | Permalink

    Wish I could be there for the presentations, but would love to win the book & prizes.

  94. jo n Posted January 12, 2016 at 9:52 am | Permalink

    Jam making – strawberry jam fruit goes to the top. How can I keep it mixed evenly throughout the jar.

  95. Amanda Posted January 12, 2016 at 9:52 am | Permalink

    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.

  96. Dana Posted January 12, 2016 at 9:54 am | Permalink

    Thank you for this opportunity

  97. Cheryl Posted January 12, 2016 at 9:55 am | Permalink

    What are your “must have” canning tools that aren’t usually used that way?

  98. Lena Posted January 12, 2016 at 10:00 am | Permalink

    This is so awesome, thanks!

  99. Jean McKee Posted January 12, 2016 at 10:02 am | Permalink

    Appreciate any tips to reduce ‘hand work’ in prep, for processing in volume without killing myself. 🙂

  100. Judy Posted January 12, 2016 at 10:03 am | Permalink

    Would love to win.

  101. Vickie Posted January 12, 2016 at 10:11 am | Permalink

    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.

  102. Ellen Sedberry Posted January 12, 2016 at 10:13 am | Permalink

    Would love to win the canning kit. Nothing better than home canned fruits, vegetables, and jellies!

    • Ellen Sedberry Posted January 12, 2016 at 10:14 am | Permalink

      I would ask about lowering sugar in jellies and jams.

  103. Terresa D. Posted January 12, 2016 at 10:14 am | Permalink

    I’d love to ask Marisa what her funniest canning mishap was.

  104. Ellen Posted January 12, 2016 at 10:26 am | Permalink

    Where do you store all of your canned goods?

  105. Dawn Renee Posted January 12, 2016 at 10:30 am | Permalink

    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.

  106. Amber O. Posted January 12, 2016 at 10:34 am | Permalink

    What are you canning this time of year?

  107. Karen C Posted January 12, 2016 at 11:10 am | Permalink

    What is the best pressure canner to use that is reasonably priced?

  108. Dianna Posted January 12, 2016 at 11:43 am | Permalink

    Are the recipes you will be demonstrating in your book? Yum!

  109. Dorina Slater Posted January 12, 2016 at 11:56 am | Permalink

    Does your book include fermenting? I would love to learn more about how to ferment.

  110. Ruth Posted January 12, 2016 at 12:29 pm | Permalink

    Very interesting book.

  111. Yolanda Posted January 12, 2016 at 12:34 pm | Permalink

    Love more info on canning soups.

  112. Joyce B. Posted January 12, 2016 at 12:35 pm | Permalink

    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!

  113. Kimberly Servello Posted January 12, 2016 at 12:47 pm | Permalink

    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.

  114. Jess M Posted January 12, 2016 at 12:49 pm | Permalink

    Whoops! I accidentally posted on her blog, not this one! I asked about inexpensive, but sturdy, pressure canners!

  115. lisa Posted January 12, 2016 at 12:56 pm | Permalink

    can you use green (?) apples as pectin in canning?

  116. Linda Posted January 12, 2016 at 1:15 pm | Permalink

    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

  117. K Posted January 12, 2016 at 1:28 pm | Permalink

    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?

  118. Amary Posted January 12, 2016 at 2:22 pm | Permalink

    What can be used in lieu of salt or to lower amount used in pickling recipes

  119. Shelby Posted January 12, 2016 at 2:45 pm | Permalink

    I’d like to ask if she checks pH when formulating recipes for boiling water batch canning.

  120. TwyliteFlyer Posted January 12, 2016 at 2:48 pm | Permalink

    I want to start replacing sugar with honey. Is it a straight replacement, or is there a different ratio to use?

  121. Sandra Posted January 12, 2016 at 3:26 pm | Permalink

    Wonderful

  122. Jo-Ann Posted January 12, 2016 at 3:45 pm | Permalink

    That blossom trivet is so pretty.

  123. Aimee Posted January 12, 2016 at 4:03 pm | Permalink

    I would like to ask about creating my own canning recipes (guideline for safety)

  124. Cat Blauvelt Posted January 12, 2016 at 4:06 pm | Permalink

    What is the hardiest thing to can and which is the easiest?

  125. Tracy W Posted January 12, 2016 at 4:13 pm | Permalink

    Always great to find new canning info!

  126. Kristen Posted January 12, 2016 at 4:39 pm | Permalink

    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!

  127. Kelly Burke Posted January 12, 2016 at 6:26 pm | Permalink

    What foods do recommend NOT to can?

  128. Jill B Posted January 12, 2016 at 7:11 pm | Permalink

    I’m curious about canning on a glass top stove.

  129. Ally Posted January 12, 2016 at 7:29 pm | Permalink

    I’d love to ask her about avoiding fruit float. That was the only problem I had with canning this year :/

  130. Melissa V Posted January 12, 2016 at 7:55 pm | Permalink

    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.

    • brc Posted January 13, 2016 at 5:32 am | Permalink

      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.

  131. Janet Posted January 12, 2016 at 8:20 pm | Permalink

    A beginner canner. Would love to win the kit. Thanks for posting.

  132. Betsy Posted January 12, 2016 at 8:31 pm | Permalink

    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.

  133. Tammie Shelley Posted January 12, 2016 at 8:35 pm | Permalink

    Can blueberry jam be canned and for how long

  134. Lenita Posted January 12, 2016 at 9:10 pm | Permalink

    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?

  135. Jackie J Posted January 12, 2016 at 10:04 pm | Permalink

    This is an awesome give away. Thank you for the opportunity.

  136. Nickolina Posted January 12, 2016 at 10:06 pm | Permalink

    How do you store all the canning stuff? Mine is crammed incoherently all over the place.

  137. Sarah Y Posted January 12, 2016 at 10:12 pm | Permalink

    How did you get started writing books.

  138. Kaitlin Putchlawski Posted January 13, 2016 at 12:24 am | Permalink

    I’d love to have a chance at this! There’s so much I’d like to can! the challenge is getting the supplies!

  139. Marilyn Posted January 13, 2016 at 3:41 am | Permalink

    What methods/techniques are best for canning fermented foods?

  140. Carlena Fulkerson Posted January 13, 2016 at 5:19 am | Permalink

    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?

  141. Becky m Posted January 13, 2016 at 7:50 am | Permalink

    I miss the Pa. farm show!

  142. Marianna Posted January 13, 2016 at 9:26 am | Permalink

    Any hints and tips are useful!

  143. Mary Nash Posted January 13, 2016 at 10:00 am | Permalink

    Would ove to win this! I would ask her what was her biggest failure canning.

  144. Pamela Posted January 13, 2016 at 12:48 pm | Permalink

    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.

  145. Andrea Posted January 13, 2016 at 12:54 pm | Permalink

    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?

  146. Alice W. Posted January 13, 2016 at 2:59 pm | Permalink

    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?

  147. Rebecca Posted January 13, 2016 at 4:59 pm | Permalink

    I would love to ask her about the naturally sweet book, and how to use less processed sugar!

  148. Starla Posted January 14, 2016 at 9:37 am | Permalink

    What tips would you give a newbie? 🙂

  149. Kelly Morrison Posted January 14, 2016 at 1:39 pm | Permalink

    I give your books away as gifts to new canners. Please write lots more!

  150. laura g Posted January 14, 2016 at 3:21 pm | Permalink

    I would love to know to get started on canning. I am very new to canning and finding it a bit overwhelming.

  151. Lindsay Posted January 16, 2016 at 5:06 am | Permalink

    I can’t wait to follow your blog to learn more canning tips!

  152. Bruce Posted January 16, 2016 at 9:15 am | Permalink

    I’d ask what is the easiest way to peel peaches for canning. I have nothing but trouble.

  153. Tracy Posted January 16, 2016 at 12:50 pm | Permalink

    love learning new ways to stock up

  154. fayme s Posted January 16, 2016 at 3:24 pm | Permalink

    all of the questions!!

  155. Mary Fortuner Posted January 16, 2016 at 10:54 pm | Permalink

    Disappointed I couldn’t make it to the Farm Show this year.

  156. Brenda Haines Posted January 17, 2016 at 1:22 pm | Permalink

    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!

  157. mandy Posted January 17, 2016 at 4:13 pm | Permalink

    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.

  158. Sausha Posted January 17, 2016 at 11:45 pm | Permalink

    Can I can pickle green beans using frozen beans ?

    • Lisa Reinhart Posted January 22, 2016 at 3:33 pm | Permalink

      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!