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.
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.
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.