Wednesday, June 29, 2016

We were excited to welcome back cookbook author and canning expert, Marisa McClellan, to lead a partially hand-ons cooking demonstration on how to safely and deliciously can using natural sweeteners, such as honey, maple syrup, and coconut sugar. She walked the group through how to make batches of Peach Vanilla Jam (with fruit juice!) and Tomato Chutney (with coconut sugar!). She finished the workshop with a demonstration of how to use the boiling water bath method for safe, shelf-stable preservation.

Everyone took home jars of the evening’s creations along with the recipes for you to make more at home. Versions of both recipes are featured in Marisa’s cookbook, Naturally Sweet Food in Jars — copies were available for purchase and signing.

Throughout the evening, we served an assortment of Marisa’s preserves along with local cheeses and wine selections from the Hudson Wine Merchants.

The workshop was perfect for both those curious about canning along with the canning enthusiast interested in learning new tips.

Marisa McClellan has taught canning and preserving for more than a decade and loves to share her knowledge and experience with new and experienced canners alike. She is an internationally recognized canning expert at the forefront of small batch urban canning and preserving. She is the sole blogger on Food in Jars, which she launched in 2009. The blog,, is a way for Marisa to share her interest in canning and general obsession with canning jars of all shapes and sizes. She features canning recipes, interesting ways to use preserves, and offers giveaways of canning and culinary-focused products and cookbooks.

Marisa is the author of three books — Food in Jars, Preserving by the Pint, and her latest Naturally Sweet Food in Jars. Her writing appears in Fine Cooking, Parents Magazine, Vegetarian Times, USA Today, the Food Network, Serious Eats, The Kitchn, Saveur, Edible Philly, The Sweethome and more. Born in Los Angeles and raised in Portland, Oregon, she now lives in Center City Philadelphia and works in an 80 square foot kitchen.

© Valley Variety 2019