I had a class yesterday with some locals . I’m part of Nextdoor Lake Camanche North Shore. It is a wonderful site that the neighbors can share events, ask questions and let each other know what is going on in our community. I offered a class at a reduced price to introduce All In A Jar to the neighbors. I’m so grateful that some students signed up. We had a great time together. This is what I found on the site today. I wanted to share it with you.
Penny’s All in a Jar Class
I have to let my neighbors know about my experience at Penny Porter’s Canning class yesterday! Right when you arrive at her home, the stage is immediately set; The Farm is exquisite! I got to meet All in a Jar owner Penny, sweet Wendy, and the chubby pupper Ruby. We visited the thriving, full garden and pulled the beets straight out and into the house! The class was informative and simply a blast! The lunch was pesto pasta and salad, and even the pesto was intriguing as she used kale and walnuts, sooo good! The pickled beets in the salad assured me that although I may have come into the class as a “beet sceptic”, in a few weeks I will be digging into a jar of deliciousness.
I learned so much from just this one class. I’ve been looking for an easy way to introduce myself to the kitchen besides the slow cooker and i think I found my new favorite dinner/gift maker!
Thank you so much Penny for putting on this much needed class and being so hospitable. I’m already gushing to my family and friends about the experience and planning our class.
It’s time to get ready for the new canning season. Say goodbye to the 2014 Bourbon Peach Butter you forgot you had and so many more jars that we’re not consumed. I have to admit, I have been bad about this. One should go through their pantry every year. You may be asking why. Here is why. You should be taking note of how much jelly you have left over, or how you have no more pasta sauce left, or how you have very little jam left. With the new canning season here you will ned know if you need to make more jam and less jelly or more pasta sauce. This is also the time where you check seals on jars, look for discoloration or separation. This is a great time to get your pantry organized. Pull old jars to the front of the cupboard and when you have new jars place them behind the old jars. Always eat the older jars first.
I think the last time I did this was in 2013. So you can imagine I have a lot of jars to empty. Not one of them had the seal broken. i had some separation and discoloration with some jars. I’m very lucky in having a great storage room that is well insulated for All In A Jar’s pantry, tools, supplies, jars, and spices. It stays nice and cool in there. That is probably why I had no jars with broken seals. It’s OK to say goodbye to those old jars. It is making room for the new jars. Let them go. FYI I emptied 53 jars (4) one ounce jars,(92) half pint jars (21) pint jars, (4) quart jars. They are clean and ready for this canning season.
Over the years, I have learned, I don’t care for Jelly and relish. So this year I won’t can jelly and relish for my personal pantry. I will be mindful of what to grow in my garden for canning. My fruit trees will not be producing for a few years. I will go to the fruit stands and farmers market for my peaches, pears, apples and apricots.
I will always try to come up with new recipes for my family and students.
That is half the fun of being a canner.
Next, I will be cleaning out the two freezers. Then it will be the spice drawer.
Happy Spring Cleaning. Happy Canning.
See you in class
All In A Jar is traveling to “The Kitchen ” Please contact them for March 6th class
Dianne McArthur “The Kitchen” at Alamo Hardware 3211 Danville Blvd
Alamo CA 94507 phone 925.837.2420 ext.313
March 6th 11:00 at ” The Kitchen”
Fennel Onion Relish, This relish is crunchy and has a smooth scent of licorice. It is a great jar to have in the pantry. It can be a quick appetizer with some crackers and cheese or it is very yummy in a tunafish sandwich.
Coarse Ground Mustard, I love a good mustard on my sandwich. I make a few different ones, but this one is my go to. You can use it to make a wonderful salad dressing, put it on a warm pretzel or on pork roast.
Nutmeg Apple Conserve, A conserve is usually warm with spices, sweet with honey or sugars, and crunchy with nuts. It is delicious and you can use it in so many ways, in oatmeal, on crackers as an appetizer, or place on top of brie cheese wrapped with puff pastry and baked until golden brown and served with bread.
We have a few spots left. Come and join the fun.
See you in class