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

” Use Your Own fruit ” and How To Open A jar

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The other day I had two students ( husband and wife ) here for a private class ” Use your own fruit”. They had a lot of Meyer lemons and needed help preserving them. This class is for people that have an abundance of produce and need help preserving it. I suggest many recipes for the family to select from then I give you a list of what to bring besides the produce. We make two recipes and you go home with all the jars. The other day we came up with Meyer Lemon Marmalade and Sparkling Wine Meyer Lemon Jelly. During the class the husband asked an important question; how do you open the jars. Wow, I have been teaching for over two years and I have not shared how to open a  jar. He has been using a small screwdriver. As he was telling me this all I could imagine is him hurting himself with the screwdriver. Please do not use a screwdriver, use a bottle opener and have some rings in the drawer where you keep the opener, so you can put the rings on after opening and place the jar in the refrigerator. If you or someone you know is growing food, this might be the class for you. The cost is the same as my canning classes, but you go home with all the jars. Private class are offered Sunday at 11:00am or Thursday 6:00pm.

 

See you in class

 

Time Files When You’re Having Fun

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I don’t know about you but this year has gone by too fast for me. It must be all the fun I have had with new students and new recipes. What a wonderful year! Thank you for all the support and love you have shown All In A Jar. I will be taking a short break from teaching to work on my upcoming cookbook as well as some new recipes for next year. Our classes will be closed from Dec. 22 to Jan. 22 which will be the date of our first class of the year. Please check the class calendar which is scheduled until April 2014. If you have questions about canning during this time please feel free to contact me. I will do my best to help. All In A Jar still has a few classes available in October, November and December. Reminder: my gift to my students in December is three recipes in each class.

See you in class