On Thursday, September 25 cookbook author and canning expert, Marisa McClellan, led a class about preserving. Smaller batches of ingredients, reducing cooking times, and switching out canning pots in favor of others are some of the concepts Marisa presented for preserving veggies and produce. 

Perfect for both those curious about canning but overwhelmed by the process along with the canning enthusiast interested in learning new tips.

Throughout the evening, there were a selection of Marisa’s pickled veggies, jams and chutney along with local cheeses and wine selections from the Hudson Wine Merchants.

In a hands-on component of the class, Marisa guided the group through the process of making your own, customizable batches of pickled cauliflower. Marisa also demonstrated how to make her pear vanilla jam. At the end of the evening, everyone left with a jar of pickled cauliflower plus a jar of freshly made jam.

Versions of both recipes are featured in Marisa’s new cookbook, Preserving by the Pint. Copies of Preserving by the Pint and her previous book, Food in Jars, were available for purchase and signing.

Covers-Both Books

Marisa McClellan, a full-time food writer and canning expert, has been 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 two books — Food in Jars: Preserving in Small Batches Year-Round and Preserving by the Pint: Quick Seasonal Canning for Small Spaces. Her writing appears regularly on The Food Network, Saveur’s website, Table Matters, and in Food 52′s Small Batch series. Born in Los Angeles and raised in Portland, Oregon, she now lives in Philadelphia with her husband, Scott.

© Valley Variety 2019