Last Class For 2019

The last class at The Farm for 2019 will be November 23 at 10:30am. The first three students that sign up and come for class will receive a gift from All In A Jar’s pantry. All In A Jar will be closed the month of December due to private holiday parties. If you are interested in having a private party ie. Birthday, Baby Shower, Bridal Shower, Holiday, or just girl time. Please reach out to All In A Jar to plan your party. The next class will be January 18th at 10:30am 2020.

November 23, 2019  at “The Farm” at 10:30am to 2:00pm

The class will start with a snack, tea,and coffee. We will be making, Black Pepper Rosemary Apples, Serve this with a pork tenderloin or pork chop. Pear Fig Jam, This is great on roasted pork or use with a charcuterie platter. Caramelized Onion Spread, this is wonderful on a steak sandwich or as an appetizer with meat , bread and cheese. You will go home with the recipes we made and a small jar of what we canned.  

 For lunch we will have enchiladas with Salsa Verde I canned, and a salad with Pickled beets I canned. For dessert pie with a pie filling I canned.

 

This class cost $50.00.

 

See you in class 

It Is Time To Visit The Farm

 

I have been very busy the last few months in the garden and it is starting to pay off. 

I have so much growing, four different kinds of tomatoes, tomatillos, jalapeno peppers, three different kinds of bell peppers, two different okra, three different squash, watermelon, honeydew, cantaloupe, rhubarb, eggplant, pickling cucumbers, kale, celery, carrots, beets, plums, peaches, nectarine, blackberries, raspberries, blueberries, strawberries and figs.  

 I made Carrot Cake Preserves. Love this jar! I like making cup cakes and using the carrot cake preserves in cream cheese frosting. So yummy. That recipe will be taught Aug. 24. I made Roasted Beet Jam. I love using this jar as an appetizer with some good bread and cheese. 

The berries came in strong. I had a lot of fun making Blackberry Scrub. This is a very refreshing drink. Great for the summer heat. I made some berry fruit  leathers, great snack. I have also made, Blackberry BBQ Sauce. So good on grilled chicken.I bought some cherries from a local farmer and made Blackberry Cherry Jam and Blackberry Cherry Pie filling, Cherry Conserve and my famous Maraschino Cherries.  

Someone gifted me apricots which I had a lot of fun with. First I made a pie for us to have that night. Next I made Apricot Mustard that turn out really good I roasted a pork roast and put some on 20 minutes before it was done and had some on the table too. And of course I made my mom Apricot Jam her favorite. 

I made some refrigerator pickles with my pickling cumbers and fermented some too.  Love it, fast and easy.

The Tomatillo and tomatoes are coming in strong now. I have made Roasted Tomatillo Salsa Verde, Chucky Tomatillo Salsa and made up a new recipe using Tomatillo and Tomatoes turned it into a BBQ sauce. 

Don’t miss the next class August 24 at 10:30 here at The farm

We will be making: 

Roasted Tomato Jam

Caramelized Red Onion & Fig Tapenade

Roasted Tomatillo Corn Salsa

Carrot Cake Preserve

Lunch and dessert will be served at the end of class. 

See you in class

 

 

 

Canning Mistakes

 

 

 

I keep seeing an article about 7 mistakes people make while canning, so I wanted to give my two cents on this topic since I have been canning for quite some time!

 

The first mistake listed is about how oven canning is not safe and I agree. The oven can’t get the food in the jar hot enough to kill the bacteria and should not be trusted.

 

The next mistake is flipping jars to seal them. This is also not a good idea. The seal with not be strong enough and using a water bath or a pressure canner is necessary in order to kill the bacteria in the jar.

 

Another mistake is using Paraffin waxto seal the jars – this does not provide a proper seal and will allow bad bacteria to grow.

 

They also talk about inventing your own recipe. While I have to admit, I make up recipes all the time, the concern with this is the amount of acid needed to safely preserve food might be off (a pH of 4.6 or lower is advised). Another issue could be the temperature might not get high enough to adequately destroy bacteria and mold spores that are present.

 

The next mistake is if it’s canned at the store, it’s ok to can it at home. This is a problem. You cannot can certain foods at home, such as puree pumpkin ,because they are so low in acid and/or dense that you cannot kill all the bacteria in the jar with your non-commercial equipment.

 

Next they talk about not needing to boil the lids. They started making new lids a while ago saying just wash in hot soapy water and dry and set aside until ready to use. I tried that and half of my jars do not seal – I was not happy. So I always dip the lid in hot water right before I put it on the jar. This softens the rubber on the lid and I have a high success rate with this method.

 

The last mistake they mention is canning butter. I have never heard of anyone canning butter but it’s much easier to just freeze it as a way of preservation.

 

Although I agree with all of these “mistakes”, the article does not mention the most important aspect of canning – CLEANLINESS. If you have a dirty vent above your stove PLEASE do not can. Here is why: when you can you have a big pot of boiling water on the stove. The steam from the pot rises and will release the grease from the vent. This grease can fall into your pot of jam and now you have bacteria in your jars which can cause food borne botulism. And of course your kitchen should always be clean when starting to can.

 

Instead of worrying about these mistakes, come take a class with me so you have none of the stress and all of the fun!

See you in class