Can Your Own Produce

I have to say I’m living my dream. My garden is overflowing with produce. I have been canning up a storm. Yesterday I canned Fig Jam, Pepper Jelly, Eggplant Preserves, Roasted Tomato Sauce and dehydrated Crook Neck Squash. I hope you are having a bumper crop year too. Did you know All In A Jar can help you with your produce. No sense of wasting it. We can preserve it to have for future use. 

 

If you have a large quantity of your own fruits or vegetables that you would like to use for  canning, please contact All In A Jar to set up a private session. The class will cost $35.00 per person, and you will leave with all of the jars that you produce. This class requires two or more people. All In A Jar will provide all of the necessary tools and knowledge for the class.

For private classes you will:

-bring your own ingredients
-bring your own jars

You will learn two different recipes specific to your ingredients.
You will spend three hours with Instructor Penny Porter learning about canning.

I will be there to guide you through every step and provide you with an appropriate recipe that will make your fruits and vegetables shine! If other ingredients are required I will discuss this with you upon scheduling your class.

Note:  All ingredients and tools are supplied by All In A Jar for regularly scheduled classes.

Preserving Isn’t for Jar Only

 


My garden has been bursting with veggies lately and my husband and I can’t keep up! To make sure nothing goes to waste I have begun to freeze some of my goodies so that we can enjoy them in the future.
The art of preserving food isn’t limited to just canning; freezing is another method of preserving which has been used for centuries, and it’s a method I use often. 

Time To Let Them Go

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