I’m Crazy For Canning

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It is official: I’m crazy about canning. I’m out of control. I cannot stop myself. I love putting different, diverse ingredients together and then experiencing the joy of opening a jar to find out that my experiments and creative recipes taste wonderful. The other day I told you about my Wild Turkey Molasses Pickles. Well, I had my niece over, who loves bourbon, and we opened a jar of these wildly different pickles. They tasted great; my niece loved it so much, she drank the brine!

So today – I worked with some Asian Pears that one of my students gave me and a six pack of Hard Cider given to me by a friend. I’m sure you can guess what I made. Yes! Hard Cider Asian Pear Pickles. I just can’t wait to try them (and neither can my niece). The hardest part of making pickles is waiting for them to pickle.

Once again, I was able to work with produce and other ingredients that were given to me by other people. I promise you – once people know you know how to can, they will start bringing you all kinds of goodies to work with. You will love it.

See you in class

Making It Your Own

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The other day a friend delivered a box full of three different kinds of cucumbers. I asked my friend what he does with them and he told me he turns them into pickles. I was confused because there were three different kinds of cucumbers here, but none of them were the kind you use to make pickles. He enjoys making them into pickles, anyway, and he says he mixes them all together. I needed to find a creative way to transform these veggies into crispy, delicious pickles. I found an intriguing recipe for Beer – Honey Pickles. When I finished those, I still had more cucumbers and I love the idea of alcohol plus a sugar. Hmm, what else could I use? I thought, “Why not make Wild Turkey – Molasses Pickles?” I have some family members that absolutely love bourbon and would love to try these,so what did I have to lose? Once you understand the balance and science of canning, you can switch up the ingredients to make wild and unheard of combinations. As long as you have the right amount of acid and sugars (as a preservative) to keep your food safe then you can go for it!
See you in class

Bring Your Own Produce Class

100_1156If 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!

See you in class