Marisa McClellan is a full-time food writer and canning teacher, and is the voice behind Food in Jars. She is the author of Food in Jars (Running Press 2012), Preserving by the Pint (Running Press 2014), and Naturally Sweet Food in Jars (Running Press 2016). Her fourth book, called The Food in Jars Kitchen, will be available in April 2019.
Her writing has appeared in a number of sites and publications including The Food Network, Taproot Mag, Edible Philly, 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.
You can also find her on her personal blog and a variety of social media channels.
About Food in Jars
This site was launched in early 2009 to give Marisa a place share her interest in canning and general obsession with canning jars of all shapes and sizes. It regularly features canning recipes, giveaways of canning and culinary-focused products, cookbooks, interesting ways to use preserves, and other posts that Marisa thinks are appropriate and useful.
Frequently Asked Questions
If I have a canning question, can I email you directly?
You are absolutely welcome to get in touch. However, please know that I get a lot of email and though I try to respond in a timely manner, I can’t always respond as quickly as is ideal. I will always try to respond eventually.
Can you tell me if my canned goods are safe?
I am not a canning oracle. I cannot judge the safety of a product by reading a recipe, the description of how you made it, or looking at a photo of the jars. If you doubt the safety of your homemade products, do not eat them. To be safe, only use recipes from reliable sources and bring yourself up to date with the latest canning guidelines before embarking on a preserving project.
Do you teach classes?
I do! I offer both regular group workshops as well as private classes. Click here to view my upcoming classes.
Do you write anywhere else?
I used to do a great deal of freelance writing, but these days the bulk of my work appears on this site and in my books.
When does your book come out?
My first cookbook, Food in Jars features 100 recipes for jams, pickles, and more. My second book, Preserving by the Pint is devoted to super small batch canning. My third book, Naturally Sweet Food in Jars is all about preserving with less refined sweeteners. My fourth book, The Food in Jars Kitchen is dedicated to recipes designed to help you use up your preserves and will be published in April 2019. All four books are published by Running Press.
Who designed your logo?
The Food in Jars logo was designed by my friend and former co-worker, Roger Estes. You can find more of his work here.
What other canning blogs do you recommend?
You can find a list of my favorite food blogs here.
What kind of camera do you use?
99% of the time, I use a Nikon D7200 with a 35mm fixed lens. Once in a great while, I’ll borrow my husband’s Canon DSLR or use our Canon G10 if I need something portable. We also recently picked up a Sony NEX-5RK and I’ve used it for a few shots here and there. It’s a shockingly great, amazingly tiny camera.
I’d like to buy ad space, send you a product for review or arrange a giveaway for the Food in Jars readers. How can I do this?
For more information about sponsorship opportunities, arranging for giveaways and reviews (which are only done in conjunction with a reader giveaway), please visit the Food in Jars sponsorship page.
Have a question that’s not answered here?
Drop me a line via this handy contact form.