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.
I’m starting to use my pressure canner I received as a birthday gift. Any chance you might have some recipes?
I have a handful in the archives. Here are those links.
https://foodinjars.com/recipe/how-to-can-cubed-pumpkin/
https://foodinjars.com/recipe/pressure-canned-ham-stock/
https://foodinjars.com/recipe/can-turkey-stock/
https://foodinjars.com/recipe/pressure-can-dried-beans/
https://foodinjars.com/recipe/rosemary-white-bean-soup-starter/
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.
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!
I still love blogs and had yours in my RSS reader!
A welcome development – so glad to have you back.
Thank you so much!
Yey! I’m so happy to hear that you’re back! Happy canning!
Thank you! You too!
It’s so good to “hear your voice” again, Marisa!
Thanks Lisa! It’s nice to be slowly finding my way back here.
Yay!! I was so happy to see this pop up in my rss today. I use your book often and love reading your posts.
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.
Thank you so much! I’m so happy to hear that you like those preserves so much!
welcome back – you were missed
Thank you!
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.
Great to see you back just in time for a new canning season.
Thank you!
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
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.
Thank you! And how lucky you are to have a neighbor with blueberries!
So excited to see the newsletter today!
Hooray! I’m so glad you got it!
Welcome back! Great to get your newsletter, too. Looking forward to future posts!
Thank you!
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
Thanks so much!
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.
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.
Thank 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. 🙂
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…
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
I’m so happy to hear that my books have been useful to you! That is always my goal!
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. 😉
So glad to see you’re back! Always enjoy your posts and recipes. You’re my go-to for canning!
Thank you!
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.
Thank you!
When my children were little (I’m now 87 and my children are pensioners),I used to make a dried apricot and banana jam, but now I cant find a recipe for it. Not even you have one! Please, can you help?
I am so sorry, but I’ve never heard of that recipe.
Hi Marisa! I, too, have been trying to get back to blogging and have done so in fits and spurts over the last couple of years. Life is wild all by itself and sitting down to write about it or to be uber creative and inspiring seems like a heavy load these days, no? Anyhow, as part of trying to dip my toes back in the blogging water I’ve been looking at all the blogs I’ve followed for the past 10-15 years and am hopeful you’ll find the capacity to write again sometime (here or at Apt 2024 or anywhere else you so choose). In the meantime, I hope life is treating you wonderfully and your kiddos are growing beautifully.
Hello Melissa! I am also hoping to find my way back here soon. My kids start kindergarten next week and that will open up a whole lot of time for me to focus on my own stuff again. I am planning on being here more often as part of that. Good luck to you!