Have I told you about my new recipe?

I’m obsessed with my new Blackberry BBQ sauce. It goes well with grilled chicken, ribs and steak. It has a little berry, heat, spice and smoky flavor to it.

My blackberries were loaded this year. I have put some in the freezer, so I can share this recipe with students. 

Thanks to my wonderful students for booking up July. We are now booking August. We have some great recipes

for August, Blackberry BBQ Sauce, Tomatillo Relish, Thyme Fig Jam, and Apple Fig Chutney. The first two students that sign up for this class get

TWO jars of the BBQ Sauce. All students will go home with a jar from each recipe we make and the recipes. We will start by having a tour of the garden

then go in for a snack and then start canning. We will be sitting down at the end of class to share a meal together. 

Looking forward to having you here at All In A Jar’s Farm. 

See you in class

Temporarily Closed

Well, like all nonessential businesses, All In A Jar is closed temporarily until further notice. Wow, I don’t think anyone saw this coming. 

When I started All In A Jar in 2012 people would ask me all the time why would you go thought all that work for a few jars. I would say  

“ Because I know what is in the jars.” Not too much sugar or salt and no weird preserving chemicals. I would still say that but, I would add, “ It is nice having a pantry full of jars that can become a healthy, delicious meal in minutes. Having my jars, dry goods, a freezer with meat and a garden with fresh vegetables. And in a few weeks, I will have fresh fruit. This is why I do what I do. 

I know it is hard for so many people right now. The worst part is the unknown and people dying at a fast pace around the world. If we all do our best by staying home, for those that can, it may help us get past this.   

I think we should be looking at this as a great opportunity to slow down and reconnect with ourselves, family and friends. Take this time to get some rest, to call a friend, write your mom a handwritten letter, teach your child how to cook, read that book you always wanted to read, do some yoga, do some arts & crafts with the kids,  teach yourself how to make bread, be silly with your kids. Or look at this is as a great time to clean all the ceiling fans, clean out the refrigerator and freezer. Go outside and pull some weeds and plant a garden and if you have been to my canning classes you too would be canning and fermenting like me right now. I now know how important canning and preserving food is to me and my family. 

I have to admit I’m a homebody. Yes, it bothered me that I did not get to go see my granddaughter for her second birthday or that I can’t go help my best friend that is fighting cancer. But I think it is very important that we do our part by staying home if we can. We all need some kindness and patience from each other. 

I want to Thank all the Medical staff, Firemen, Policemen, Grocery staff, and the Truck Drivers that are putting their lives and family’s lives at risk each day they are working. 

I’m here for you if you have any questions about preserving food. Please email me and I will do may best to help.

Be safe.

See you in class

Giving Thanks

All In A Jar is very Thankful for all the students that came to classes and supported All In A Jar this year. We are thankful for so many things, our health and our family and friend’s health. We are thankful for this beautiful piece of property we get to call home. Thankful for all the food “The Farm” gives us. We are thankful for family and friends taking time out of their busy schedules to come visit us. We are so blessed in many ways. We are hoping you and your family have a wonderful Thanksgiving and may it be safe for everyone.

 I want to remind you that persimmons are a low acid fruit so, when making persimmon jam you will need a little help. For every two pounds of fresh persimmons you will need 1/4 cup of bottled lemon juice or  bottled lime juice or you can use one teaspoon citric acid. Happy Canning.

See you in class