I realized this year the importance of what All In A Jar has been teaching since 2012, “The Art Of Preserving Food” . I have been working hard at having a well stocked pantry and freezer for years and it has paid off. I think I would have been lost without my pantry, freezer and garden.
My garden was coming in strong at the beginning of 2020 and it was looking great for All In A Jar’s classes. The classes were booking up and I was going to be a guest Chef teaching at Marisolio Tasting Bar in Murphys. So I planted a big garden expecting to use all the produce for classes.
Well we all know what happened next. Everything was shut down including All In A Jar.
But the garden still came in strong. I was very busy with tomatoes, tomatillos, cucumbers, okra, melons, peaches, strawberries, blueberries, blackberries, and raspberries.
I have started my fall garden. So far I have planted garlic, onions, beets, turnips, broccoli, Brussel sprouts, Fava beans, Swiss chard, carrots, cabbage, kale, collard greens and a variety of lettuce.
I’m looking forward to having classes again. I miss teaching and my students.
All In A Jar hope you are all well and keeping safe. Happy Canning.
See you in class
