Class Date Change

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I have moved June 25th class to July 9th at 11:00am here at “The Farm .”  I also changed the two recipes to ” Old Fashioned Grape Jelly.”Just imagine when you were a kid and that big PBJ sandwich your mom made for you, but this one will be better. We will make it with a lot less sugar. You will be able to taste the grapes. The other recipe will be” Caramelized Onion and Red Wine Pizza Sauce.” This sauce has so much flavor you don’t need much more on your pizza. You will go home with a jar from each recipe. A little snack will be served and we will have a sit down lunch. Lunch will be pizza, salad, and ice cream sundae using our grape jelly.

See you in class

Tomato Time

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Tomato season will be here soon. I just want to remind you to please use bottle lemon juice to ensure safe water-bath canning. Because the pH level of fresh lemons can vary,this is why I recommend you using bottled lemon juice. The required amount of lemon juice for pint jars is one tablespoon directly in the jar before the tomatoes and for quart jars two tablespoons of bottle lemon juice directly in the jar before the tomatoes.  This will ensure you have the proper acid in each jar.

Here is a tip on how to peel a tomato easily.

  1. Use a sharp knife to cut a shallow  x  into the bottom of each tomatoes.
  2. Working in batches, immerse the tomatoes in boiling water for 1 to 2 minutes or until tomato skins start to split open.
  3. Use a slotted spoon to transfer the tomatoes to a large bowl of ice water. When cool enough to handle, use your fingers or a pairing knife to peel off skin.

I do have a few tomato classes coming up if you are interested.

May 28 at 11:00am. at “The Farm”  All In A Jar’s place.
We will be making Puttanesca Pasta Sauce. This sauce has a lot going on with kalamata olives, capers, fresh oregano, and anchovies; it’s packed with layered flavors. Serve it with your favorite pasta shape, grilled fish, sautéed shrimp or steamed mussels.
Peach Bellini Drizzle is a cocktail-inspired dessert drizzle. Drizzle on Ice cream, Pound cake, Belgian Waffles or French toast. Think fancy syrup.
We will be sitting down for lunch, enjoying the Puttanesca sauce over some pasta with a salad adorned with one of All In A Jar condiment. We also will be making a pound cake to have with the Peach Bellini on top. You’ll go home with a jar from each recipe.

July 30 11:00am at “The Farm”  All In A Jar’s place.
We will be making Fire Roasted Chunky Tomato Salsa. This Roasted Chunky Salsa can be used with chips, eggs, tacos, or in a cheese quesadillas. Endless possibilities.
Apricot-Nectarine Pie Filling. Apricot pie is wonderful but add some nectarines and you have a pie that is just magical. You can use it to make a crisp, cobbler, put in crepes or on top your favorite ice cream.
You will be going home with a jar from each recipe. We will be sitting down for lunch enjoying tacos with the Fire Roasted Chunky Tomato Salsa, salad with one of All In A Jar condiment and Apricot-Nectarine Pie.

Happy Canning.

See you in class

 

Some Very Yummy Classes

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Here at ” The Farm” with All In A Jar, we some very yummy classes coming,

May 28 at 11:00am.

We will be making Puttanesca Pasta Sauce. This sauce has a lot going on with kalamata olives, capers, fresh oregano, and anchovies; it’s packed with layered flavors. Serve it with your favorite pasta shape, grilled fish, sautéed shrimp or steamed mussels.

Peach Bellini Drizzle is a cocktail-inspired dessert drizzle. Drizzle on Ice cream, Pound cake, Belgian Waffles or French toast. Think fancy syrup.

We will be sitting down for lunch, enjoying the Puttanesca sauce over some pasta with a salad adorned with one of All In A Jar condiment. We also will be making a pound cake to have with the Peach Bellini on top. You’ll go home with a jar from each recipe.

Next June 25 at 11:00am.

We will be making a yummy Apricot Chutney; this chutney has warm Indian spices that unfold through every bite. It can be served as a condiment with Indian meals, roasted meats, poultry and cheeses too.

Five-Spice Cherries has a Chinese-spiced flavor. This is wonderful used as a dessert topping. Think layers of brownie pieces, whipped cream and cherries on top.

You will go home with a jar from each recipe. We will be sitting down for lunch having grilled chicken with the Apricot chutney, salad with one of All In A Jar condiment and trifle-style dessert sundaes, layer bite-size brownie pieces, whipped cream and topped with Five Spice Cherries.

Next July 30 at 11:00am

We will be making Fire Roasted Chunky Tomato Salsa. This Roasted Chunky Salsa can be used with chips, eggs, tacos, or in a cheese quesadillas. Endless possibilities.

Apricot-Nectarine Pie Filling. Apricot pie is wonderful but add some nectarines and you have a pie that is just magical. You can use it to make a crisp, cobbler, put in crepes or on top your favorite ice cream.

You will be going home with a jar from each recipe. We will be sitting down for lunch enjoying tacos with the Fire Roasted Chunky Tomato Salsa, salad with one of All In A Jar condiment and Apricot-Nectarine Pie.

Looking forward to having you here at “The Farm”

See you in Class