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Live Online Class on Tuesday, September 22!

plums in a colander

A quick note to say that I’ll be teaching my last live online class of the season on Tuesday, September 22. We’ll start things off at 8 pm eastern time and will go for about an hour.

I’ll make a batch of low sugar plum jam and will talk about how to reduce sugar without compromising set, how to use Pomona’s Pectin (my low sugar pectin of choice), and ways to ensure good flavor when you’re reducing the sweetener.

The recipe I’ll be making is below the jump, just in case you want to can along or have something to reference while I cook.

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Brit + Co Online Jam Making and Canning Class


Back in late July, I spent a couple fast-paced days in San Francisco, filming a jam making and canning how-to video with a collection of delightful folks from Brit + Co. Their goal is to spark and inspire creativity and they offer an extraordinarily wide range of how-to videos, tutorials, and products designed to do just that.

The canning class we filmed is now available for purchase! In it, I’ll walk you through the steps of prepping a canning pot, choosing fruit, cooking the jam (we used plum jam as an example, but the skills apply to any fruit), filling up the jars, and processing it into shelf stable deliciousness. If you’ve ever wanted to take a class with me but haven’t been able to, now’s your chance to do it, no matter where you are.

Buy Marisa’s Canning Class!

Once you buy the class (it costs a very affordable $9.99), you can watch it again and again (which is great, because it means you can always go back for clarification).  I’ll also be checking in and answering any questions that pop up.

For those of you who buy it, I’d love to know what you think once you’ve taken the class!

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Upcoming Events: Franklinville, NJ! Bala Cynwyd, PA! Online!

class image revised

Good morning, friends! We’re coming to the end of my teaching and demonstration season, but I have a few more events where you can catch me!

Tonight (September 17), I’ll be at the Franklin Township Library in Franklinville, NJ for a free small batch jam making and canning demonstration. I’ll be making the plum star anise jam from Preserving by the Pint and will be getting that going at the 6:30 pm. You can find more details here.

This Saturday (September 19), I’m demonstrating how to make and can a small batch of pear vanilla jam at the Cynwyd Station Cafe, in Bala Cynwyd, PA. We’ll be kicking that off at 3 pm. I’ll have books for sale and signature and will offer tastes of the jam when it’s finished.

On Tuesday night (September 22), I’m offering another live, online class via Concert Window. This class will focus on low sugar jam making and the tricks I employ to make Pomona’s Pectin work well for me. The class will start promptly at 8 pm eastern time and will last about an hour. There’s no set fee for these online classes, instead I just ask that you pay what feels comfortable for you. Sign up here.

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Live Online Tomato Canning Class Tonight!

two crates of tomatoes

Tomato season is upon us! Join me tonight for a one-hour long tomato canning class. In this session, I’ll demonstrate how to prep tomatoes for canning and show you how build a water packed jar. We’ll talk about safety, best tomato practices, and I’ll answer all your questions!

The class starts at 8 pm eastern time and the fee is pay what you want. Join up over on Concert Window.

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Upcoming Classes: Online Tonight! Collingswood Tomorrow!

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It’s August and I am teaching some classes this month (as well as one in early September)! This week, you’ll find me online, at the Collingswood, NJ library, and in Washington, D.C.

Tuesday, August 4 – Live online class via Concert Window! This time, I’ll be talking about pickling (quick, processed, and fermented) starting at 8 pm eastern time. Class is pay what you wish. Sign up here.

Wednesday, August 5 – Small batch canning demo and book signing at the Collingswood library. 6:30-8 pm. Free!

Saturday, August 8 – Canning classes at the United States Botanic Garden in Washington, DC. The morning session is Pickled Carrots Two Ways (10 am to 12 noon) and the focus of the afternoon session An Introduction to Preserving Beets. That afternoon session will include a pressure canning demonstration.

Tuesday, August 11 – Jam making class through the Cumberland County Society of Farm Women in Carlisle, PA. Class is from 6:30 – 8:30 pm and costs $15. Contact Deb Yorlets at 717-574-2217 to sign up.

Wednesday, August 26 – Live online class via Concert Window! This class will be all about canning tomatoes. I’ll demonstrate how to cold pack and process whole tomatoes starting at 8 pm eastern time. Class is pay what you wish. Sign up here.

Friday, August 28 through Sunday, August 30 – Canning workshop at the Omega Institute in Rhinebeck, NY. More details here.

Wednesday, September 2 – Low Sugar Plum Jam with Weaver’s Way. I’ll show you how to make a lower sugar jam using late summer plums and Pomona’s Pectin in the kitchen at the Chestnut Hill Friends Meeting House. 7-9 pm. Click here to register.

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International Can-It-Forward Day Saturday, August 1


Friends! I’m dropping in on this fine Friday evening to remind you that tomorrow is Ball Canning’s International Can-It-Forward Day. Starting at 11 am eastern time, we’ll be streaming live from the brand new Fresh Preserving test kitchens in Fishers, Indiana.

I’ll be showing you how to make a batch of Gingery Pickled Blueberries at 12:15 pm. Also demonstrating are Liz Lathan from Hoosier Homemade, Christy Jordan of the Southern Plate, Malia Martine Karlinsky from Yesterday on Tuesday, and Jarden Home Brand‘s very own Chef Sarah Page.

When you’re ready to tune in tomorrow, come back to Food in Jars. I’ll have a blog post right here on this site that will be streaming the festivities. If you prefer, you can also find the stream here.

Looking forward to seeing you all tomorrow!


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