Getting Back to Blogging

June 12, 2022

Hello friends! Goodness, it sure has been a long time, hasn’t it. Between the pandemic, parenting, and burnout from all those sponsored posts last year, I forgot how to show up here. But after a little break, and the blessed addition of a regular babysitter, I’m finding myself itching to reclaim my identity and role as a canning blogger/writer/teacher. I knew it was time to get back to work when I started composing blog posts and recipe headnotes in my dreams.

Part of my motivation in returning to this space is that I’m seeing a big uptick in people looking to learn how to can. And I get that. Food prices are out of control and the state of the world feels precarious. Folks often turn to food preservation as a way of managing costs and creating a sense of security when things are desperately uncertain. I want to be here as a resource to help people can safely and deliciously.

I’m also getting my (entirely free!) newsletter going again. It will go out on a monthly basis with reminders of seasonal recipes from the archives, as well as new-to-you bonus recipes. The first one goes out this Wednesday, so if make sure to subscribe if you want my small batch recipe for Peach Rosemary Jam.

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46 thoughts on "Getting Back to Blogging"

  • I’m starting to use my pressure canner I received as a birthday gift. Any chance you might have some recipes?

  • So Happy Your back🌹I just made brown sugar sea salt jam, gingery peach slices and Peach plum jam. Your books and foodinjars.com are my go to for some of my favorite recipes. I have been making some of these recipes for years. Your a wonderful inspiration. Can’t wait to receive your upcoming newsletter.

    1. Thank you for the kind words! I’m so happy to know that my work has been so useful in your life!

  • Oh happy day! This is just wonderful news! Looking forward to learning and just hearing from you again soon!

  • Yay!! I was so happy to see this pop up in my rss today. I use your book often and love reading your posts.

    1. Thank you so much for taking the time to leave a comment. I’m so happy to know that you use my books!

  • I’m looking forward to seeing your new recipes Marisa! You have some of my favorite go-to recipes. Your peach & cherry compote & brown sugar peach jam are out of this world.

  • So glad to see some new activity on your blog. I’m happy to say that this is the first place I check when I think of something new that I want to can. Already have the tomato jam recipe on the list for later this summer when good local tomatoes are in season. Also going to check out the brown sugar sea salt jam based on the comment I just read.

  • The peach rosemarypeach cardamon recipes intrigue me. How would one use jams like this? Doesn’t sound like a toast/muffin thing.

    Thank you!
    Lynn

    1. I like these jams on toast or scones. The peach rosemary is also really great with cheese, or as a glaze for baked chicken. The peach cardamom is terrific in a jam bar.

  • SO HAPPY you are back!! I was thrilled to see this Newsletter in my inbox this afternoon! Now, if I can just get some produce to can life will be good. I did manage to make two batches of blueberry jam in the last month thanks to a generous neighbor.

  • I’m very happy to see you back here. I have been canning and jamming for nearly 60 years and it is never too late to learn something new or try something in a different way. I have adopted a few of your recipes and love the small batch fun. Thank you Ruth

  • I’m a complete novice. I did take one workshop on steam canning but have yet to attempt it. Any beginner recipes for a steam canner? Thanks.

    1. Any recipe that works in a boiling water bath canner also works in a steam canner. So the bulk of the recipes on this site are just fine for steam canning.

  • You’re back!!! Yeah!! You’ve been my go-to canning inspiration for years and I’ve missed you.

  • I’m so glad you’re back! Pandemic parenting, am I right?? Yikes. Looking forward to seeing what you’re up to in the kitchen this summer. 🙂

    1. It has been a rough patch, but I feel like it’s finally starting to lighten a little. It’s very nice to be back.

  • Hi Marisa, it’s Joanna! (from Philly a long time ago – although I keep thinking about moving back!) This is a very recipe-focused question though, so I didn’t want to bother you personally, I’m so glad to see this post here that I can leave this comment on! 🙂

    So I was looking at lemon curd recipes recently, and although I’ve made & loved yours many times, I was actually looking for ones with whole eggs, because long story short, I didn’t want to end up with extra egg whites due to the cake I’m making. (The lemon curd is going to be an add-in for the buttercream on the cake) Anyway, I noticed that a lot of general internet recipes have a ratio of 2:1 with lemon juice to butter. I.e. double the volume lemon juice, as the weight of butter, like 1c lemon juice to 1 stick (1/2c) butter. Yours however, has equal volume of lemon juice to weight of butter. I like yours a lot, so no complaints! I was just wondering how you arrived at that ratio, what you think the difference is between other ratios…

    1. Hello Joanna! The bones of my lemon curd recipe comes from my grandma Bunny. I have no great insight as to why it uses the ratio it does. It was how she made it, so it is how I make it.

  • So happy to have discovered your books. I have all 4 of them. I don’t just have them I use them. They are my go to for canning. With a small garden you do not have bushels of produce. So your books make it possible to preserve what we do get. Thank you

  • Welcome back! I (and no doubt many canned goodie giftees) look forward to what you offer next. My copies of your books are somewhat spattered, but much prized. 😉

  • I look forward to your words of advice and wisdom as we continue our quest for all manner of preserving food in jars. I’ve been canning up a full winter’s worth of applesauce for my grandchildren who love it, all because of your blog. Thank you.