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

What A Summer!

All In A Jar’s summer was packed with fun, planting the garden, watering the garden, harvesting a lot of food ( be careful for what you wish for, LOL ) and preserving. When I say preserving I mean Canning, Fermenting, Dehydrating, and Freezing. 

Let me tell you what I made with all this beautiful produce from the garden and what people brought me. This may give you some inclination of why you didn’t hear from me that much. 

Last year I had an abundance of eggplant, this year it was tomatillo.

I had fun with the tomatillo. I canned and froze many versions of Salsa Verde. I even made two new recipes using them. I made a chutney and pickled some of them. On average I would get 3 pounds of tomatillos a day. 

  

With the blackberries, I made a Scrub Drink. A scrub drink is fruit, sugar, vinegar and a little time. It is delicious and refreshing. Add some sparkling water and ice and you have a great health drink. You can make it into a cocktail too. 

Blackberry BBQ Sauce is yummy on chicken and ribs. 

Blackberry Strawberry Jam, Blackberry Plum Conserve, Blackberry Jam, Blackberry Cherry Pie Filling, and bags of frozen Blackberries.

 

My fig tree gave me big beautiful figs. I made Fig Jam, Fig Newtons, Caramelized Red Onion Fig Tapenade and Fig Mustard, Dehydrated Figs and bags of Frozen Figs. 

The okra was seven feet tall. We ate a lot of fried Okra and I pickled some too. 

I planted German Pink Tomatoes. The plants were big and beautiful. Not too many tomatoes. I planted two different cherry tomatoes, one was Yellow Gooseberry. Very tasty and they were the size of a ping-pong ball. The other was Rosella and they were small and dark color with a nice taste. Then I had three cherry tomato plant volunteers show up in the okra bed. They were small orange and red cherry tomatoes that were delicious. We call them garden candy. I also planted Roma tomatoes and they did very well. With the Roma I made Red Wine Pizza Sauce, Roasted Garlic Marinara Sauce, Basil Garlic Pasta Sauce, Ketchup, Diced Tomatoes with Jalapeno Peppers, Mex Mix, Salsa, Hot Sauce, Roasted Tomato Jam, and Dehydrated Tomatoes in Olive Oil. 

One day I got five pounds of cherry tomatoes and made Bourbon Tomato Jam. The cherry tomatoes keep coming in strong, so I made Cherry Tomato Caramelized Onion Spread. 

I made a few Tomato Pies too. 

My carrots did well too. I made Carrot Cake Preserves. I love making frosting with this jar and Pickled Carrot sticks.  We had Carrot Moroccan Salad quite often. 

Had a lot of fun with onions too. Onion Conserve, Onion with Rosemary, Hot Pickled Red Onions. 

My Jalapeno Peppers did just ok. I used them with my tomatoes and got to do a few batches of Pickled Jalapeno.

The strawberries are still coming in. We mostly eat them as we pick them. I did use some to make Strawberry Peach Jam and Strawberry Raspberry Jam.

I was surprised on how many peaches I got from my tree. First, let me tell you how wonderful it is to eat a peach ripe from the tree, WOW. Peach Pie Filling, Peach Conserve, Peach Chutney and Peach Jam.

Cucumbers did better this year than last. I got to make Fermented Bread and Butter Pickles, WOW those were good. I made some Pickles too. 

Raspberries have been fabulous. They came in May and came back in August and still coming in. We had them on ice cream, in yogurt and I made Raspberry Strawberry Jam and Mix Berry Jam. 

The blueberries did well too. I made Blueberry Jam and Mixed Berry Jam. 

Someone gave me plums. Plum Jam, Plum Chutney and Dehydrated Plums. 

Another person gave me apricots. Apricot Pie Filling, Apricot jam, Apricot Cherry Chutney and Apricot Mustard. 

   

I bought cherries from a local farmer. Cherry jam, Cherry Pie Filling and Maraschino Cherries. 

My Son-In-Law brought me tuna. I spent two days canning tuna. Most of it has Jalapeno peppers . It is out of this world! Once you have homemade canned tuna you can’t go back to store bought. 

Wow, I wasn’t tired doing all that work but after writing it that was a lot of work. Now you know why you didn’t hear from me all summer long. 

I will be working on the class calendar soon. Please let me know if you would like to learn something new. 

See you in class 

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