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

I’m Listening

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I love coming up with new recipes. I have a few students letting me know they want to learn how to make mustard. I have a few mustard recipes I make but, I wanted to come up with something I had never made. So yesterday I played in the kitchen and came up with two new mustard recipes. My husband is favoring one over the other. Not that he didn’t like both. He just loved the one. He said we need some bratwurst sausages. The one he loves is Wasabi Mustard. It has a little kick to it. The other is Apricot Nectarine Mustard. When I was making the Apricot Mustard I was thinking about roasted pork, sweet apple sausage and making it into a glaze for grilled meats and vegetables. I was thinking of the wasabi mustard on sausages and fried fish sandwiches. Let me know what you are interested in learning next. Think of something and be creative!
Check the class calendar; it goes to September 20th and I have a few mustard classes up and I will be adding the wasabi mustard in the fall. I need to find a spot to put the Apricot Nectarine Mustard before the apricot and nectarine go out of season. You can have a private class( a minimum of four students) to get the recipes you want, as long as the produce is in season.

See you in class