Blog Update and Meet the Intern

March 21, 2013(updated on March 20, 2022)

adding vinegar

For the last few months, I’ve had an intern helping me make some updates to the blog. She has done a tremendous amount of work behind the scenes and so we thought it was time to introduce her! In her post below, she details some of the updates she’s made to the site. Check back tomorrow for her grandmother’s pickled green tomato recipe! – Marisa

Hello Canners!

I’m Olivia, Marisa’s intern. Most people call me some sort of version of Liv or Livie Dee. I’m a junior at Saint Joseph’s University in Philadelphia, but hail from Milford, Connecticut, and thus have permanent ties to the beach and its the soothing sound of waves on walks and car rides (I’m a little lost in big, bustling Philly).

I’ve grown up shaped by a strong sense of family, friendship, and creativity — my mother nearly always had a book in hand, my father a paintbrush, and my brother an instrument. I’m studying both English and Communications at SJU, where I work as a tutor in the Writing Center. I’m still trying to figure things out, but I know I’ve never been happier doing anything else. I get stressed easily, but I try to take pleasure in the little things, work hard for what I want, and keep a smile on my face.

Initially I was interested in interning with Food in Jars because it combines two of my greatest passions—writing and food—while also allowing me to get some WordPress and social media experience under my belt; I’ve also been in limbo with the idea of starting a vegan food blog and was hoping I could take away a clearer understanding of what it takes to run a food blog as a hobby, as a business, or as just one of the many things in the balancing act of life.

There are some new things going on here at Food In Jars. If you direct your focus to the top of the webpage, you’ll see that our menu has changed a wee bit. Although it may look as though some things have disappeared, they have merely been moved to a drop-down menu of an already existing page. This allowed us to organize things more clearly and remove the clutter that the new pages would have caused.

Yes, I said new pages.

You will now find under the “Canning Resources” menu header that there is a page called  Canning 101. This is a neat little compilation of all Marisa’s Canning 101 posts that offer tips, explanations, general instructions, etc. For those of you who own the Food in Jars Cookbook, there is a new Food in Jars Errata page under the “Cookbook” menu, which lists all the errors in the various printings of the book.

I hope these changes are helpful. Feel free to explore the site and look for my guest post, coming tomorrow!

Keep canning, Livie Dee

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14 thoughts on "Blog Update and Meet the Intern"

  • So nice to meet you! As a fellow vegan, I’m looking forward to when you roll out that new vegan blog : )

    I really enjoy seeing all the great vegan recipes on here!

  • Wonderful to ‘meet’ you, Olivia (I’ll keep it formal for now).

    I’m glad you’ve had the opportunity to intern, what a great way to get exposure without taking the plunge. The changes to the blog look great–I’m excited to explore them more.

    I cracked open another jar of spaghetti sauce this morning–it is currently hanging in the crock pot as Thursdays are busy afternoon/evenings, and while doing so I was mentally composing my thoughts on last year’s canning projects and plans for this year. For example, I don’t think I’m going to can spaghetti sauce again. I prefer the possibilities (I’d like to use a word like stem cell, but I can’t find it right now) inherent in a jar of crushed tomatoes vs the slightly more limited options in the spaghetti sauce. I’m sure at some point the ease of opening/eating would be a plus, but it’s March and that hasn’t happened to me yet.

    Anyway, it’s nice to meet you, and I look forward to seeing what you do with green tomatoes–after all the effort in getting them I’m sure it will be delicious.


  • Ditto Olivia…bring on the vegan food blog, you already have 3 followers and you haven’t even started it yet 😉

  • Nice to meet you!! I couldn’t imagine a nicer ‘boss’ than Marisa. =) What a great gig – for both of you!

  • Hi,
    I love the green tomato Mediterranean/Italian recipe. Sounds absolutely delicious, and I think I might add Parmesan to it. I would like to know if you have ever froze this or canned it? If so what is better and what do you recommend for choice; frozen or canned. I have tons of green tomatoes! Thanks- =)

    1. This pickle is only good for refrigerator storage. It can’t be canned and freezing would break the vegetables down into mush.