Category Archives: Class

Eco & Financially Friendly

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There is minimal negative impact when you can your own food. For one, it reduces the waste caused by pre-packed foods; remember, those mason jars are reusable. Your tomato sauce is only traveling from the  garden, to your counter top, then to the pantry instead of thousands of miles across the country on a truck . You can also get a lot of great compost material from the canning process.

Buying produce in season when it is cheap and plentiful for preserving can be an economical way to stock the pantry. That is another reason I make delicious jams from scratch – you may be surprised to know that those decadent jams that you drool over in the local upscale kitchen store can be very pricey.

These are just a few examples of why canning is an eco and financially friendly process.

see you in class

Minutes Before Class

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Minutes before class started, I was standing, looking at the kitchen all set up and I got so excited to meet new students were coming to learn the art of preserving food. We had a wonderful time making Pickled Baby Beets With Raspberries and Pear Ginger Jam. We will be making the same two recipes this Saturday and we have two spots left. Sign up on my Classes page. Come and have some fun in All In A Jar’s kitchen.
See you in class

Pear Ginger Muffins With Marmalade Ginger Glaze

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Here is a picture of what I’ve been doing today: making some yummy muffins for Wednesday’s night class. We will also be snacking on feijoe pepper jellyover cream cheese with crackers, roasted eggplant pepper spread on bread, pickled miniature zucchini, pretzels to dip into hot sauce, and spicy tomato salsa with chips. There are two spots left in this class. We will be making pickled baby beets with raspberries and pear ginger jam. All In A Jar will also be making these recipes on Saturday and we have three spots left on that day. Sign up for classes by filling out the form on my “Classes” page.

See you in class