Special Class Special Price

Looking for students to fill this class. We will have a snack at the begin of class then starting canning two recipes. You will go home with a jar from each recipe and the recipe. We will have  lunch at the end of class.

I have reduce the price for this class to $45.00. Please use the pay pal on the website or email me to reserve your spot in class. Limited space, please reserve asap.

June 16th 10:30 Here at “ The Farm “
Apricot Berry Jam, you can never have too much jam in the home. You will want it on toast, yogurt and ice cream, etc.

Plum Berry Conserve, If you haven’t made a conserve yet you need to try this one. A conserve is sweet, thick and yummy. It can be used as an appetizer on ice cream and in yogurt.

For the meal, we will have pesto pasta salad and for dessert ice cream with jam.

See you in class,

Penny

allinajar2012@gmail.com

Up Coming Classes

 

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Sorry I’m still having troubles with All In A Jar’s Class calendar.

Here is what’s coming up.

Aug. 27 11:00am at “The Farm” In Ione
This Sage-Peach Jam is wonderful on a scone, toast, in yogurt or on a pork chop. Curried Pineapple Mango Chutney   has fruit and warm  spices, such as black pepper, cardamom, cloves, chilies and cinnamon. We will toast the spices to bring out their flavors, then grind into a ready-to-use seasoning. We will have a sit down lunch and dessert. You will go home with a jar from each recipe.
Sept. 10 11:00am at “The Kitchen” In Alamo
We will be making one of my favorite jars ” Roasted Eggplant Bell Pepper Spread.” You can do many recipes with this jar, you can make into a pasta sauce, stuffed manicotti, grilled cheese sandwich, put it on cheese pizza or make it into an appetizer, place it on some toasted baguette bread with some parmesan cheese topped with fresh basil.
For those that love a great Bloody Mary, we will be making ” Bloody Mary Mix” How nice would it be to have homemade mix on hand?
Roasted Balsamic Tomato and Caramelized Onion. This jar is screaming put me on a steak or toasted baguette bread.

 

Sept. 17 11:00am at “The Farm”  In Ione
” Sparkling Berry Preserve” can be used like a jam, put in on toast, put it in a crepe, or use it as an appetizer with blue cheese on crackers. I like to use mine on brie cheese with toasted nuts and wrap it with puff pastry and bake until golden brown. ” Eggplant Caponata” is like Italian salsa. Place it in a sandwich, on a steak or on top of some eggs.

Oct. 1  11:00am at “The Kitchen” In Alamo
Getting ready for Oktoberfest. We will be making two different kinds of sausage. One will be Bratwurst Sausage and a Potato Sausage. To go with the sausage we will make some Coarse Ground Mustard and some Fennel-Onion Relish.

Oct. 29 11:00am at “The Farm”In Ione
I have been canning Beans and we are loving it. They are good for you and make a quick and easy meal. That is if you remember to soak the beans, which I always forget and that is why I have been canning them. I have to say they taste better than if you had soaked them. I’m not sure why, but they do. Home made Vegetable Broth is so good and you can make a wonderful meal with in minutes. Just open a jar and add some fresh vegetables, add a jar of beans and you are sitting down to some healthy soup. We will be having a sit down lunch. You will go home with a jar from each recipe. And we are going to make a pie for dessert.

Bad Information On The Internet

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With the first day of summer in just a few day, I think of all the beautiful fruit that is coming in to season.There are so many recipes we can make with fruit, like jams, chutney, curd and one of my favorites, pie filling. With this in mind, I decided to look at what is on the internet for pie fillings. Wow, there are a lot of recipes, but most are not safe. Please be careful when looking for recipes. Please go to these websites: National Center For Home Food Preservation and Ball. The recipes you find on these website are tested and safe. Never use flour or cornstarch when canning. They will go bad in the jar in a few weeks. You need to use Regular Clear Jel; this is a modified cornstarch made for canning. You can also use it to make sauces, gravy and anything you want to thicken. You can order this at http://www.barryfarm.com. Remember to look for small berries, they contain less water and will have more flavor. Happy Canning.
See you in class