Temporarily Closed

Well, like all nonessential businesses, All In A Jar is closed temporarily until further notice. Wow, I don’t think anyone saw this coming. 

When I started All In A Jar in 2012 people would ask me all the time why would you go thought all that work for a few jars. I would say  

“ Because I know what is in the jars.” Not too much sugar or salt and no weird preserving chemicals. I would still say that but, I would add, “ It is nice having a pantry full of jars that can become a healthy, delicious meal in minutes. Having my jars, dry goods, a freezer with meat and a garden with fresh vegetables. And in a few weeks, I will have fresh fruit. This is why I do what I do. 

I know it is hard for so many people right now. The worst part is the unknown and people dying at a fast pace around the world. If we all do our best by staying home, for those that can, it may help us get past this.   

I think we should be looking at this as a great opportunity to slow down and reconnect with ourselves, family and friends. Take this time to get some rest, to call a friend, write your mom a handwritten letter, teach your child how to cook, read that book you always wanted to read, do some yoga, do some arts & crafts with the kids,  teach yourself how to make bread, be silly with your kids. Or look at this is as a great time to clean all the ceiling fans, clean out the refrigerator and freezer. Go outside and pull some weeds and plant a garden and if you have been to my canning classes you too would be canning and fermenting like me right now. I now know how important canning and preserving food is to me and my family. 

I have to admit I’m a homebody. Yes, it bothered me that I did not get to go see my granddaughter for her second birthday or that I can’t go help my best friend that is fighting cancer. But I think it is very important that we do our part by staying home if we can. We all need some kindness and patience from each other. 

I want to Thank all the Medical staff, Firemen, Policemen, Grocery staff, and the Truck Drivers that are putting their lives and family’s lives at risk each day they are working. 

I’m here for you if you have any questions about preserving food. Please email me and I will do may best to help.

Be safe.

See you in class

Best Lemon Meringue Pie Ever

It has been raining the last few days. Wow, do we need the rain. Which brings me indoors.  Let me tell you what I’ve been up to.

I’m no different from everyone else. I get emails from different websites sending recipes. The other day I got one from Taste Of Home. They had a photo of Honey Lemon Meringue Pie. I had some lemons left over from class so why not make a pie and then I thought this would be too much pie for two people, but I want to make it anyway. It started with honey and graham crackers. Needless to say I had no graham crackers in the house and if you know where I live you know I’m not going to jump in the car to go get some. So, I made my pie crust recipe and blind baked it. I did follow the rest of the recipe. My husband and I think it is the best lemon meringue pie we have ever had. The lemon filling was creaming, light and airy. With a wonderful texture. Not over lemony or eggy.  The meringue was like a soft pillow. And I don’t even like meringue.  We eat the whole pie in less than 24 hours. I guess it wasn’t too much pie for two people or are we just little pigs. LOL!  It needs to stop raining so I can go work off this pie.

Here is the recipe. If anyone makes it with the honey graham cracker crust please let me know how it was.

Just to let you know I used Meyer Lemons. 

 

Recipe from Taste Of Home

Honey Lemon Meringue Pie

  • 1 tablespoon honey
  • 3 tablespoons butter, melted, divided
  • One 9-inch graham cracker crust (about 6 ounces)
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup lemon juice
  • 1/4 cup sugar
  • 3 large eggs, separated, room temperature
  • MERINGUE:
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • 6 tablespoons sugar
  • Drizzle honey and 1 tablespoon melted butter in bottom of graham cracker crust.
  • In a medium bowl, beat sweetened condensed milk, lemon juice, sugar, egg yolks and remaining butter until blended. Pour into pie crust; bake at 350° for 20 minutes.
  • Meanwhile, in a small bowl, beat egg whites and cream of tartar until frothy. Add vanilla; gradually beat in sugar 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Bake until meringue is golden brown, about 15 minutes. Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.
  • See you in class

 

On The Road Again

 

All In A Jar is very excited about working with Marisolio Tasting Bar. Here are the flyers that Marisolio Tasting Bar has out for my upcoming class on April 14th. There is a morning class and an evening class. Same recipes for both classes. We will be making Roasted Walnut Ravioli with Onion Jam, Big Italian Salad and Apricot Almond Biscotti.

For those of you that want to eat less meat to no meat you may want to come to this class. This is a vegetarian class.

If you have not gone to Murphys I highly suggest it. It is a cute town with a lot of wine tasting rooms, Antique shops, Boutique stores, Spice Tin shop, great Kitchen store and of course Marisolio Tasting Bar that has some amazing Olive oils, Balsamic, dry pasta and much more.

Please contact them directly to sign up for class.  (209) 728-8853

 

See you in class