So Much To Share!

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Hi everyone, I can’t believe summer is over and kids are back to school.
I had a wonderful summer with a few trips and a lot of experimenting in the kitchen. If you know me, you know I’m addicted to preserving food. Not only have I been making new recipes for canning, but I have also been learning more about fermenting. Which leads me to a small problem. I have too many jars! Some would say this isn’t a problem, but I know I can’t eat it all. So I would like to share with you some of the overflow. All you need to do is sign up for a class and let me know which jar you would like to receive. (See the list below) Your jar will be ready to go home with you at the end of the class you have chosen. I have added 15 jars after this photo. Check out the class calendar for new up coming recipes. Happy Canning.

List of jar to share:

Pineapple Rum Vanilla Bean Jam
Cranberry Winter Delight
Blood orange Marmalade
Cranberry Wine Jelly
Apple Cranberry Jam
Pear Ginger Jam
Mango Kaffir Lime Jam
Sparkling Wine Orange Jelly
Carrot Pineapple Orange Marmalade
Blueberry Apple Jam with Fennel Bay
Meyer Lemon Jelly
Strawberry Rhubarb Pie Filling
Chinese Plum Sauce
Blueberry Berry Ginger Jam
Cranberry Blueberry Chipotle Ketchup
Cranberry Blueberry Ketchup
Pickled Beets with Raspberry
Coco Hot sauce
Grainy Beer Mustard
Cranberry Ketchup
Blueberry Dipping Sauce
Cranberry Orange Vinegar
Hard Cider Asian Pear Pickled
Cranberry Quince Chutney
Pickled Jalapeño Cactus
Pear Port Thyme
Caramelized Red Onion Relish
Can Corn
Corn Relish
Plum Dipping Sauce
Almond Pears
Papaya Mango Pineapple
Mango Vanilla Bean Rum Jam
Chicken Stock
Salsa Verde

I’m sure you can find a jar that you and your family would enjoy.

See you in class

Berries Follow my blog with Bloglovin

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<a href=”http://www.bloglovin.com/blog/9715829/?claim=jkwb9tfwgv2″>Follow my blog with Bloglovin</a>

I love Berries. This year has been wonderful for berries. I have been finding them at Safeway, Sprouts, and Walnut Creek Produce. Despite the drought, they are tasting amazing.  When I find them at the right price I buy several packages and place them on a cookie sheet ,then put them into the freezer for one hour. After the hour, I place them in freezer bags writing how many cups of berries with the date too. At this point I will have berries in the freezer to play with in the winter. This is a great way to preserving food until you can get to it.

I’m sure you can see all the text in the Title and above the post. The text is All In A Jar claiming her blog on Bloglovin.

 

See you in class

 

Summer and Pickling

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Summer time is here and so is the produce. Lets talk about pickling again. I wrote a blog about pickling in Sept. 2013, letting you know a few things about pickling. I wanted to remind you of a few things. Pickling is easy and fast. What is the hard is waiting for it to pickle. Please use water without chlorine. Chlorine will make the produce soft and I know you would prefer a crunchy pickle. Please use the salt that the recipe is asking for. Never use table salt when canning, it has anti caking agent and iodine that will give the pickles a bad taste and turn them a dark color.If you read the blog in 2013 you will remember that I like  setting up little bowls to place the spices in for each jar. This makes it go fast, efficient and makes sure that the spices are evenly distributed. Lets talk about spices. Buy spices from a supplier with a rapid turnover. Spices lose their flavor with age and stale spices can spoil the taste of any dish or pickles.Ground spices lose their flavor within just a few months: therefore, it is usually better to buy whole spices and grind them as you need them. You can use so many spices when pickling. If you like heat, use red pepper flakes, black or brown mustard seeds, pepper corns, cayenne powder, chili powder, hot Indian curry powder, or red dried chiles. Here are a few more spices you may want to use: Cardamom, Cinnamon, Fenugreek.Clove, Coriander, Cumin, Curry Powder, Celery  Seeds, Bay Leaves, Fennel Seeds, Mustard Seeds, Nigella, Nutmeg, Saffron, Dill seeds, Turmeric, Garlic, Ginger, and Star Anise.

Star Anise comes by its name honestly, with it star shape and a licorice taste similar to regular anise, only stronger. Star Anise is a dried fruit seed pod of an evergreen tree ( Illicium Verum) grown in southwestern China and Japan. It is about one inch high with eight segments and a dark brown rust color. Like regular  anise, star anise gets it distinctive licorice taste from a chemical compound called anethol. However the two are not related botanically – Star Anise is a member of the Magnolia family. To know more about pickling, please go back to the blog from Sept. 2013 . Happy Canning and Pickling.

 

See you in class