Back by Popular Demand, All In A Jar will be having Jar & Grill classes with Pit Master Mike Strauss. He will show us how to use a Weber from lighting it without chemicals to how to slice the meat to be juicy and tender. These classes are two classes in one. We will be canning and barbecuing. Mike will teach us how to cook two different cuts of meat, vegetables and how to use the Weber to smoke. At the end of class, we will be sitting down for a full meal. These classes are about 4 1/2 hours. The cost is $125.00 each student. Classes are held on Sundays May 18, June 1, June 22 at 11:00am. Please check class calendar for descriptions in a few days. If you know you want to join us please email soon, these classes are going to fill up fast.
This Lacto-Fermented Cabbage is what Sauerkraut is. So don’t be fool by unhealthy supermarket pickles versions of homemade fermented foods. These modern foods are the product of high heat and pressure which destroys nutrients and do not in any way enhance health. The exception to this rule are the various fermented foods in the refrigerator section in health food stores. The drawback is that these gourmet items are rather expensive compared to the pennies per ounce it cost to make at home. Having fermented foods in your life helps with your digestion. You are making your probiotic. Come and join us on March 12th Wednesday at 6:00pm to make this wonderful fermented food. We will be making Meyer Lemon Jelly too, it wonderful in crepes, vinaigrette and in a cocktails. A yummy snack will be served from All In A Jar’s pantry . You will go home with a jar of each recipe we make and the recipes and the ” How To Start” will be emailed to you. Trying to be green. Much more to come about Fermented Foods. So check the class calendar, we will be adding more fermented class .
I like to think of curd as if it were pudding in a jar.Since Citrus season is here, it’s time to make curd. Fruit curd makes a delicious dessert spread.
The basic ingredients are eggs, sugar, butter, fruit juice and zest – which are gently cooked together until thick. The toughest part is trying not to make scramble eggs as you temper the ingredients. If done right, you will have a soft, smooth, intensely flavored spread. Some recipes use only the yolk and others use the whole egg. In the 19th and early 20th century, in England, homemade lemon curd was traditionally served with bread or scones at afternoon tea as an alternative to jam and as a filling for cakes, small pastries and tarts. Homemade lemon curd was usually made in small amounts as it did not keep as well as jam. In more modern times larger quantities are feasible because of modern canning methods and the use of refrigeration. Commercially manufactured curds often contain additional preservatives and thickening agents. Curds are different from pie filling or custards in that they contain a higher proportion of juice and zest, which gives them a brighter, more intense flavor. Also, curds containing butter have a smoother and creamier texture than both pie fillings and custards which contain little or no butter and use cornstarch or flour for thickening. Additionally, unlike custards, curds are not usually eaten on their own. All In A Jar uses only the freshest ingredients, no preservatives, no cornstarch or flour. If you or someone you know has a lemon, lime or orange tree with a lot of juicy fruit waiting to be picked then book a private canning class and go home with all the jars you make.
My favorite way to eat curd is spread on a tart with some fresh fruit placed around the out side.