The Food in Jars Mastery Challenge

Join the Food in Jars community for a year-long food preservation mastery challenge. Each month brings a different skill on which to focus and explore!

Happy New Year, friends! And welcome to the Food in Jars Mastery Challenge!

Back in 2010, the blogger we all knew as Tigress hosted a year-long canning challenge known as the Can Jam. Each month, she’d announce a new category of ingredients and we’d all head out and make a preserve featuring that particular food. It was fun to be pushed to try new things and I so loved the sense of community that the Can Jam created.

There have been other challenges in more recent years (Mrs. Wheelbarrow’s Charcutepalooza is one such memorable project) and after much pondering, I’ve decided to host one in 2017.

This challenge will be skill-based. Each month, we’ll all focus on a different pickling or preserving skill, with the intention that we end this calendar year with a greater level of expertise and comfort with a wide range of food preservation techniques than when we started.

At the beginning of each month, I’ll publish a blog post sharing tips on how to be successful with that skill and then will ask you to go forth and try it out. We’ll be talking in greater depth about each challenge in the Food in Jars Community on Facebook and I’ll be popping in regularly to answer questions.

If you have a blog or an Instagram account, I invite you to post the results of your project by the 25th of the month so that I can include it in a round-up (I’ll provide a monthly Google Forms link that you can use to submit your name and URL). However, you don’t have to have any kind of blog or social presence to participate. This challenge is about learning and sharing above all else.

Calendar of Preserving Skills
January – Marmalade
February – Salt Preserving
March – Jelly OR Shrubs
April – Quick Pickles
May – Cold Pack Preserving
June – Jam
July – Hot Pack Preserving
August – Low Temperature Pasteurization OR Steam Canning
September – Fruit Butter
October – Drying and Dehydration OR Pressure Canning
November – Fermentation
December – Fruit Pastes

If you’d like to join the challenge, please use the form below to sign up for the email list. If you have any questions, please leave them in the comments and I’ll try to be quick with my replies. Oh, and if you post to Instagram or tweet about the challenge, please use the hashtag #fijchallenge

Related Posts:

, ,

159 Responses to The Food in Jars Mastery Challenge

  1. 101
    Lynnette McMillan says:

    Sign me up please. My email is l.mcmillan_5@live.com.

  2. 102
    Lynn Hansen says:

    Please sign me up for the Food in Jars Mastery Challenge if I am not too late. I am very excited to learn some new skills and try new recipes.

  3. 103
    Cheryl says:

    I just picked 18 beautiful Meyer Lemons off of my indoor/outdoor dwarf tree in Kansas and was trying to figure out what to do with some of them. The strawberry/Meyer lemon marmalade sounds delicious. Please sign me up for the challenge, I’d like to broaden my knowledge and canning skills.

  4. 104
    Melody H says:

    Please sign me up!

  5. 105
    Deborah says:

    I would love to join your challenge.. I’m a little late to the party but.. better late than never.. right? I have my own garden and belong to a CSA plus I try to practice clean cooking and baking, I’ always looking for new info and recipes. Thank you!!

  6. 106

    […] Food Fortnightly isn’t happening this year but don’t worry. This year, Marisa McClellan over at Food in Jars is running a challenge encouraging people to master different types of preserving. Given that food […]

  7. 107
    Rosie says:

    Please sign me up!

  8. 108

    […] last year or two.  The second post will be related to an online challenge that I have joined at Food In Jars.  Each month, Marisa has given members a different preserving challenge to explore.  I’ll […]

  9. 109

    Just finished my preserved lemons for the February challenge. Giving that jar a shake a couple,times a day as I pass it on the counter. Eager to eventually use it in recipes!

  10. 110

    […] signed up to do the Food in Jars Mastery Challenge! You can learn more about it here. February’s challenge was preserving with salt, which is one of my favourite things. I hope […]

  11. 111

    […] month two of the Food in Jars Canning Challenge–and I’m still psyched.  This time I’ve made Home Cured Gravlax […]

  12. 112

    […] think I told you about my Food in Jars Challenge?    I am participating in a year long Food In Jars Challenge and it is hosted by Marisa from […]

  13. 113

    […] really enjoying the Food in Jars Mastery Challenge so far. We’ve already eaten most of last month’s marmalade. Turns out we really like […]

  14. 114

    […] engagements throughout the year. But this year, she has resurrected a great blogging tradition, the monthly canning challenge. Each month, a particular produce or technique is featured, and participants post their results […]

  15. 115

    […] February theme for the Food in Jars Mastery Challenge is salt preserving. This is totally new territory for me. So of course I had to try two different […]

  16. 116

    […] I have been missing my quiet, organized kitchen time. This year Food In Jars came up with the the Food In Jars Mastery Challenge, a challenge where those participating would “focus on a different pickling or preserving […]

  17. 117

    […] addition to recipes from the cookbook, I got an early start on my contribution to the Food In Jars Mastery Challenge this month. March focuses on Jellies and Shrubs. I’m not sure that I’ll attempt a jelly this […]

  18. 118

    […] months into the Food in Jars Canning Mastery Challenge and I am still going strong.  If you knew my track record for challenges, you would know what an […]

  19. 119

    […] all began with the Food in Jars online Mastery Challenge.  Every month challenge participants make a new kind of preserve—January was marmalade and […]

  20. 120

    […] participating in the Food in Jars Mastery Challenge, and the March skill is jelly or shrubs. I’ve never made jelly (I typically prefer jams), and […]

  21. 121

    […] you are following along with my adventures on this blog, you know I’m taking part in the Food In Jars Mastery Challenge this year. This month’s preserving challenge is jellies and shrubs. Jellies are pretty […]

  22. 122
    Betty says:

    I’ve never made jelly, so tried the Apple Lemon Lavender jelly. It didn’t set as much as I thought it would, even after set test, but taste was great. Will try the Raspberry Meyer Lemon Shrub next.

  23. 123

    […] theme for month three of the 2017 Food in Jars Mastery Challenge is “Jellies and shrubs.” I’ve been experimenting with shrubs since last summer, […]

  24. 124

    […] been another fun month in the Food in Jars preserving challenge.  This month’s goal was Quick Pickles–and I had to ask what is a quick pickle?  […]

  25. 125

    […] Mastery Challenge participants! We’re a little over halfway through April and the internet tells me that many […]

  26. 126

    […] am a part of this year long challenge of canning. Each month Food in Jars has a theme and we try to create it with our own spin on things. We try to do a challenge each […]

  27. 127

    […] shoulders and say I’m more of a jam maker. But that’s one of the reasons I decided to join the Food in Jars Mastery Challenge, to try new recipes and techniques. After making regular pickles with cucumbers one quickly […]

  28. 128

    […] haven’t really been keeping up with the Food in Jars Mastery Challenge, but a few months late I did finally make a shrub for the first time, with strawberries and black […]

  29. 129

    I cannot express fully how obsessed I am with preserved lemons thanks to this challenge. Thank you!

  30. 130

    […] a total coincidence, it is both jam month in the Food in Jars Mastery Challenge, and the Recipes Project Virtual Conversation month. If you haven’t been following along with the […]

  31. 131

    […] competed my June entry for the Food in Jars Mastery Challenge a couple of weeks ago. But then I got slammed with […]

  32. 132

    […] the Food in Jars mastery challenge (a bit late for the May cold pack preserving challenge), I made spicy pickled green beans, using […]

  33. 133

    […] seemed the perfect candidate for this month’s Food in Jars Mastery Challenge from Marisa for which the topic is hot pack […]

  34. 134

    […] pepper jelly – this was a belated follow-up on the Food In Jars Mastery Challenge from March – I was just waiting for peppers to be in season. I haven’t tried the jar […]

  35. 135

    […] And here are the agave-sweetened bread and butter pickles I made last month for the FIJ Mastery Challenge, but never got around to posting about. I made two versions, one standard and one seasoned as what […]

  36. 136

    […] for homemade preserves, mostly from Preserving Italy and Saving the Season. This month’s Food in Jars Mastery Challenge was for low temperature pasteurization (or steam canning as an alternative), which I wasn’t […]

  37. 137

    […] task set by The Food In Jars Mastery Challenge this month was to make jam. I could have gone the sweet route with in season plums, but chose […]

  38. 138

    […] month’s Food in Jars Mastery Challenge was fruit butters, which I had really been looking forward to, because I grew up with lots of […]

  39. 139

    […] shoulders and say I’m more of a jam maker. But that’s one of the reasons I decided to join the Food in Jars Mastery Challenge, to try new recipes and techniques. After making regular pickles with cucumbers one quickly […]

  40. 140

    […] month’s Food in Jars Mastery Challenge was a choice between pressure canning or dehydration. Well, pressure canning definitely […]

  41. 141

    […] month The Food In Jars Mastery Challenge centres around fermentation. I decided to make a rye sourdough starter so I can experiment with […]

Trackbacks/Pingbacks

  1. FIJ Marmalade Mastery Challenge « Turnspit & Table - January 31, 2017

    […] Food Fortnightly isn’t happening this year but don’t worry. This year, Marisa McClellan over at Food in Jars is running a challenge encouraging people to master different types of preserving. Given that food […]

  2. I’m so Excited! | Leta's Creative Kitchen - February 5, 2017

    […] last year or two.  The second post will be related to an online challenge that I have joined at Food In Jars.  Each month, Marisa has given members a different preserving challenge to explore.  I’ll […]

  3. FIJ Challenge: Sunchoke Kraut (A Jerusalem Artichoke Experiment) - - February 12, 2017

    […] signed up to do the Food in Jars Mastery Challenge! You can learn more about it here. February’s challenge was preserving with salt, which is one of my favourite things. I hope […]

  4. Step by Step Home Cured Gravlax (Salmon) - Art of Natural Living - February 16, 2017

    […] month two of the Food in Jars Canning Challenge–and I’m still psyched.  This time I’ve made Home Cured Gravlax […]

  5. My Catholic Kitchen » Preserved Lemons - February 17, 2017

    […] think I told you about my Food in Jars Challenge?    I am participating in a year long Food In Jars Challenge and it is hosted by Marisa from […]

  6. February Preserving: Gravlax & Citrus Salt – Liz vs Projects - February 22, 2017

    […] really enjoying the Food in Jars Mastery Challenge so far. We’ve already eaten most of last month’s marmalade. Turns out we really like […]

  7. Sauerkraut and Preserved Lemons | Miles Away Farm Blog - February 22, 2017

    […] engagements throughout the year. But this year, she has resurrected a great blogging tradition, the monthly canning challenge. Each month, a particular produce or technique is featured, and participants post their results […]

  8. First things first » Blog Archive » February Two-fer: Adventures in Salt Preserving - February 23, 2017

    […] February theme for the Food in Jars Mastery Challenge is salt preserving. This is totally new territory for me. So of course I had to try two different […]

  9. Salt Preserving Challenge – Small Batch Preserves Made With Aloha - February 24, 2017

    […] I have been missing my quiet, organized kitchen time. This year Food In Jars came up with the the Food In Jars Mastery Challenge, a challenge where those participating would “focus on a different pickling or preserving […]

  10. Thymeline 05 | Feast In Thyme - March 6, 2017

    […] addition to recipes from the cookbook, I got an early start on my contribution to the Food In Jars Mastery Challenge this month. March focuses on Jellies and Shrubs. I’m not sure that I’ll attempt a jelly this […]

  11. Blueberry Shrub - - March 19, 2017

    […] months into the Food in Jars Canning Mastery Challenge and I am still going strong.  If you knew my track record for challenges, you would know what an […]

  12. Hot Pepper Jelly. Plus (Surprise) Syrup. Oops. - Art of Natural Living - March 19, 2017

    […] all began with the Food in Jars online Mastery Challenge.  Every month challenge participants make a new kind of preserve—January was marmalade and […]

  13. A Jelly Day of a Sunday – casula mellita - March 20, 2017

    […] participating in the Food in Jars Mastery Challenge, and the March skill is jelly or shrubs. I’ve never made jelly (I typically prefer jams), and […]

  14. Lemon Ginger Shrub (and Cocktails!) | FIJ Mastery Challenge | Feast In Thyme - March 24, 2017

    […] you are following along with my adventures on this blog, you know I’m taking part in the Food In Jars Mastery Challenge this year. This month’s preserving challenge is jellies and shrubs. Jellies are pretty […]

  15. First things first » Blog Archive » Pineapple and Red Pepper Shrub - March 27, 2017

    […] theme for month three of the 2017 Food in Jars Mastery Challenge is “Jellies and shrubs.” I’ve been experimenting with shrubs since last summer, […]

  16. Multicolor Pickled Eggs - Art of Natural Living - April 13, 2017

    […] been another fun month in the Food in Jars preserving challenge.  This month’s goal was Quick Pickles–and I had to ask what is a quick pickle?  […]

  17. Submit your April Mastery Challenge Projects here! - Food in Jars - April 18, 2017

    […] Mastery Challenge participants! We’re a little over halfway through April and the internet tells me that many […]

  18. My Catholic Kitchen » Quick Pickled Dilly Beans - April 19, 2017

    […] am a part of this year long challenge of canning. Each month Food in Jars has a theme and we try to create it with our own spin on things. We try to do a challenge each […]

  19. Spicy Pickled Asparagus | East of Eden Cooking - May 29, 2017

    […] shoulders and say I’m more of a jam maker. But that’s one of the reasons I decided to join the Food in Jars Mastery Challenge, to try new recipes and techniques. After making regular pickles with cucumbers one quickly […]

  20. May 2017: The Month in Tom and Holly – LBC Holly - June 4, 2017

    […] haven’t really been keeping up with the Food in Jars Mastery Challenge, but a few months late I did finally make a shrub for the first time, with strawberries and black […]

  21. Wartime Strawberry Jam « Turnspit & Table - June 21, 2017

    […] a total coincidence, it is both jam month in the Food in Jars Mastery Challenge, and the Recipes Project Virtual Conversation month. If you haven’t been following along with the […]

  22. First things first » Blog Archive » Blueberry Jam with Crystallized Ginger - June 28, 2017

    […] competed my June entry for the Food in Jars Mastery Challenge a couple of weeks ago. But then I got slammed with […]

  23. June 2017: The Month in Tom and Holly – LBC Holly - July 3, 2017

    […] the Food in Jars mastery challenge (a bit late for the May cold pack preserving challenge), I made spicy pickled green beans, using […]

  24. Blackberry Chutney | Brit In The South - July 25, 2017

    […] seemed the perfect candidate for this month’s Food in Jars Mastery Challenge from Marisa for which the topic is hot pack […]

  25. July 2017: The Month in Tom and Holly – LBC Holly - August 5, 2017

    […] pepper jelly – this was a belated follow-up on the Food In Jars Mastery Challenge from March – I was just waiting for peppers to be in season. I haven’t tried the jar […]

  26. Thymeline 27 | Feast In Thyme - August 7, 2017

    […] And here are the agave-sweetened bread and butter pickles I made last month for the FIJ Mastery Challenge, but never got around to posting about. I made two versions, one standard and one seasoned as what […]

  27. August 2017: The Month in Tom and Holly – LBC Holly - September 10, 2017

    […] for homemade preserves, mostly from Preserving Italy and Saving the Season. This month’s Food in Jars Mastery Challenge was for low temperature pasteurization (or steam canning as an alternative), which I wasn’t […]

  28. Recipe For Smoked Bacon Jam - Lavender and Lime - October 3, 2017

    […] task set by The Food In Jars Mastery Challenge this month was to make jam. I could have gone the sweet route with in season plums, but chose […]

  29. September 2017: The Month in Tom and Holly – LBC Holly - October 3, 2017

    […] month’s Food in Jars Mastery Challenge was fruit butters, which I had really been looking forward to, because I grew up with lots of […]

  30. spicy pickled asparagushttps://www.eastofedencooking.com - November 9, 2017

    […] shoulders and say I’m more of a jam maker. But that’s one of the reasons I decided to join the Food in Jars Mastery Challenge, to try new recipes and techniques. After making regular pickles with cucumbers one quickly […]

  31. October 2017: The Month in Tom and Holly – LBC Holly - November 11, 2017

    […] month’s Food in Jars Mastery Challenge was a choice between pressure canning or dehydration. Well, pressure canning definitely […]

  32. Recipe For Rye Sourdough Starter - Lavender and Lime - November 17, 2017

    […] month The Food In Jars Mastery Challenge centres around fermentation. I decided to make a rye sourdough starter so I can experiment with […]

Leave a Reply to First things first » Blog Archive » Pineapple and Red Pepper Shrub Click here to cancel reply.