If you don’t know, yet, about our
“Bring Your Own Produce” class, you should take a minute to read about this unbeatable offer. All In A Jar provides a personal experience for you and
at least one other person to learn beginner, intermediate our advanced techniques using your very own produce! This class is ideal for individuals with gardens and trees that are overflowing with ripe food. Maybe a neighbor gifted you four grocery bags of apples, or maybe tomatoes were on sale at a local fruit stand. Chef Penny will work with you to choose the best recipes for your ingredients. The best part – you get to go home with everything you have made! Just imagine: 10 jars of ready made tomato sauce for quick family dinners; 7 jars of delicious apple pie filling for a warm summer dinner party; 15 4oz jars of homemade pickles or jam that you can give as gifts at Christmas time.
These one of a kind classes are offered Sundays at 11:00 am or Thursdays at 6:00 pm. If the
time or days do not work for you Chef Penny will do her best to accommodate your schedule while your produce is fresh.
For this class, you will provide all of the ingredients, all of the jars and go home with all if the goods. Set up your intimate class today!
There’s nothing better than a homemade gift. Last year for the holidays, my family received All In A Jar’s finest preservers, jams, pickles, hot sauces, chutney and more. They all seemed satisfied with their gifts and I’m alright taking orders for what they would like in a jar this year. And I’m not the only one thinking about homemade for friends and family. In some of my classes, I have been talking about the December calendar and how it will be all about making gifts.
All In A Jar’s gift to you is an extra recipe in the month of December! For each class we will make three different recipes and you will go home with three jars of what you have made. We will be making recipes to please everyone in the family from Cranberry Ketchup and Pickled Garlic, to Spicy Mustard, Marinated Mushrooms and kid-friendly Taco Sauce. There are so many options during the month of December. Please go to the class calendar to see what classes you would like take. Come and have some fun in the kitchen.
I received another great question from a student. Their question was, “When I’m canning and I only have enough food left to fill half of a jar, do I process that jar that is only filled up half way?” The answer is no. Every recipe has a head space recommendation which needs to be carefully followed. As a general rule, leave 1 inch of head space for low-acid foods like vegetables and meats (when you are pressure canning); leave 1/2 inch head space for high-acid foods like fruits, tomatoes, pickles, and relishes; 1/4 inch head space for jams and jellies. Care must be taken when filling jars to the correct head space. To much air can turn food a dark color and may cause it to begin to mold. To much food in a jar can cause the jar to break in the water bath during processing. If you have a jar that is only half full, put it in the refrigerator and eat it first.