Book Events: Philly! New Jersey! Bucks County!

Hi friends! I’m back home after a whirlwind four days in the Boston area. Thanks to all of you who came out, bought books, attended potlucks and took my classes. It was such a joy to meet so many of you. I was particularly delighted by how packed the audience was for my demo at TAGS in Porter Square.

I promise to have some honest-t0-god canning content up later this week, including a Canning 101 post on sugar, a recipe for apricot chutney, a book review and a post on five different ways to preserve summer squash. Until I finish doing that writing, I wanted to drop in with a quick events reminder.

Today at 5 pm, I’ll be at the Callowhill Whole Foods Market, demonstrating the Nectarine Lime jam from the cookbook (and offering samples, of course).

Tomorrow, I’m teaching a class at Pennypack Farm and Education Center in Horsham, PA. This three-hour class (6 – 9 pm) will be an introduction to boiling water canning and will feature dilly beans and peach chutney. The class costs $40 and there are still a couple spots left. You can sign up by clicking here.

At 2 pm on Wednesday, July 25, I’ll be talking about canning and signing books at the Mercer County, New Jersey’s Lawrence Headquarters Branch Library. Books will be available for purchase and I’ll be bringing a couple of treats from my pantry.

For those of you in Bucks County, I’ll be at the Ottsville Farmers’ Market on Friday, July 27 from 4 – 8 pm, signing books and answering canning questions.

On Sunday, July 29 from 12 noon – 2 pm, I’m teaching a canning class at the very elegantly appointed Cook in Center City Philadelphia. We’re making spiced peach jam, a gingery plum chutney and quick-pickled cucumber pickles. The class costs $85 and is kept small so that students have the opportunity to ask questions and really observe the process. There are just five seats left in that class, so make sure to click here and sign up.

I hope to see some of you in the next few days!

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5 Responses to Book Events: Philly! New Jersey! Bucks County!

  1. 1
    Molly says:

    love love love your book – I’ve canned the pickled cherries, dilly beans, the okra pickles, the fig jam…and will be on to the cherries in red wine! It’s so wonderful to be able to do a small batch and accomplish it after work. This is fun!

  2. 2
    Leah says:

    Hi Marisa,

    It was really lovely to meet you at the Tags event.

    I have a batch of josta berries in the fridge all ready to be jammed tomorrow. I’m using your basic ratio of fruit to sugar, and I’m excited, because I’ve never done josta berry jam before. The raw berries are fantastic, so this should be yummy.

  3. 3

    Thanks for coming out to Lawrenceville. Your Q&A was very helpful, and I’m glad the library provided notepads and pens for us to take notes! Best of luck with the rest of your book tour. :)

  4. 4

    Hi there! I found you by way of your Simple Bites guest post on canning tomatoes whole in water. I am eager to try this very recipe tonight! I had a question taht hadn’t been asked over there — if I were to add herbs to it, would i need more lemon juice, or do something else to keep everything safe?

    Thank you!!

    • 4.1
      Marisa says:

      Sally, you can add a basil leaf or two without impacting your acidity. But you shouldn’t add tons of herbs.

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