Get the can-do-spirit: jams, jellies, pickles, butters, and more!

Make apple mint jelly, pear vanilla jam, quince chutney, apple butter, apple rosemary jam, and pickled Asian pears like a pro! Marissa McClellan is author of the bestselling Food in Jars: Preserving in Small Batches Year-Round and a popular blogger on her Food in Jars site, selected as one of Saveur magazine’s “sites we love,” where she writes on the subject of canning and preserving. She grew up in Oregon, learned from her mother to can local blueberries, blackberries, and apples, and brings her expertise and love for canning to workshops nationwide. Click Here to Register Now!