Tag Archives | workshops

Photos from a Tomato Canning Workshop

tomato canning workshop

The bulk of the canning classes I teach are demonstration style. This is in part because I’ve found that new canners feel more comfortable starting out by watching and learning.  It also doesn’t help that good, hands on teach space is hard to come by in the Philadelphia area.

prepping jars

Thing is, I love it when I have the opportunity to lead a hands on workshop. I only get to do one or two of those a summer, but I have so much fun when it happens. Today was a workshop day.

blanching and filling

Blooming Glen Farm hosted today’s workshop and provided 100 pounds of gorgeous red tomatoes for the canning. We blanched, peeled, acidified, packed and processed our way through every one of those tomatoes, which resulted in 52 quarts of peeled tomatoes packed in water.

full jars

 Speaking of tomatoes, I heard a couple of days ago that Lancaster Farm Fresh has a ton of organic tomatoes to move this season. They’re selling them in 25 pound boxes for just $25 a box. They have pick up locations in Pennsylvania, New York, Maryland and Washington, D.C., so this isn’t one just for my Philly-based folks. You can place an order by through this form or by calling 717-656-3533.

canning station

Last thing! We’ve got a winner in the Jars to Go Lunch Tote giveaway. Random.org has selected #164, which is Debra Meadow. Here’s how she uses her jars at lunch time, “Leftovers with a dollop of homemade sauerkraut and a jar of homemade beet kvass or kombucha. In a smaller jar I take crispy almonds and a coconut butter square for a snack.” Sounds delicious, Debra!

For those of you who didn’t win, but are still interested in getting one of these lunch totes, please know that the A Tiny Forest shop owner Kim is just one person with a sewing machine. She’s a little backed up thanks to all of you who want to buy her clever product, so please be kind and patient. I promise, your bag will be worth the wait. And, if you’re good with a sewing machine, she also sells the pattern, if you want to take a stab at making one yourself.

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Reminder: Food Writing Workshop


This Saturday, Tenaya and I launch our little pair of food blogging workshops. There is still room in both sessions. Both classes will be held in the conference room at Indy Hall, 20 N. 3rd Street, Philadelphia, PA. Here are the details should you want to join us:

Food Blogging I : An Introduction
Sat., October 15, 10-1 p.m.
Indy Hall, $75, includes brunch
Instructors: Marisa McClellan & Tenaya Darlington

Want to launch a food blog, or spice up the one you’ve already started? Spend a morning developing your culinary identity. We’ll give you an anatomy lesson of good blog components, talk photo gear, explore trends and niches, plus brainstorm future posts with you. This is a hands-on class. You will eat muffins. You will take lots of notes. When you leave, you’ll have all the tools to start blogging with a clear vision of the food story you want to share.

Food Blogging II: Ethics & Etiquette
Sat., Nov. 5, 10-1p.m.
Indy Hall, $75, includes breakfast
Instructors: Marisa McClellan & Tenaya Darlington

So you’ve been blogging for a while, but you’re wondering how to get noticed. And you’re worried your posts might be too long. And you think you might want to run advertising? In this 3-hour workshop, we’ll run through Blog Ethics 101 and help you think through the choices ahead. We’ll also look at several case studies of successful bloggers who have landed book deals and launched full-blown careers in writing. It’s not just about branding, it’s also about understanding the ethics and etiquette around posting recipes, photos, and comments. Consider this your baptism into the pro blogger community.

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Canning Classes!

Sterilizing Jars

When I was in high school, I decided that what I wanted to do for my living was to become a public speaker. The thing I wasn’t sure of was what exactly it was that I wanted to speak about. I did realize that in order for people to want to hear me talk about something, I’d need to become something of an expert in a subject area. Realizing that I wasn’t much of an expert at the green age of 17, I put the public speaking plan on the back burner, figuring that over time, my topic area would eventually rise to the surface.

Thirteen years late, it appears that I’ve found my subject. My 17 year old self never, ever would have guessed that my future subject area would be canning, jam-making and pickling, but now that it’s here, I can’t imagine a more comfy and innate thing.

That’s a long introduction to let you all know that I’m going to be teaching some canning classes this summer at Foster’s Homeware (same place that we do Fork You Live, if you follow the podcast). I’ll be teaching a series of four workshops, one per month in June (Strawberry-Rhubard Jam), July (Canned Peaches), August (Polish-Style Pickles) and September (Canned Tomatoes). The classes are limited to 12 people per session and each participant will get to take a jar of what we make home with them. I’m going to be running out to New Jersey early each morning prior to the class, to pick or purchase the most delicious and fresh produce I can get my hands on, so our product is guaranteed to be quite delicious.

If you don’t live in Philly, make sure to pass the word along to your friends who do. More details about the classes after the jump.

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