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

Class is open in July

All In A Jar’s Class room

All In A Jar is so excited to have students back here at The Farm.

I have decided to add Thursday night 6:00 to 9:00 for the students

that can’t come on a Saturday. The same recipes will be offered as the

Saturday classes. The first class dates are July Thursday 15 and Saturday 17.

We will be making Peach Bourbon BBQ Sauce, Peach Raspberry Jam, Spicy

Pickled Tomatoes and Strawberry Lemon Fruit Leather. We will be using

a dehydrator. At the end of class we will be sitting down for a meal together.

I want to remind you that you can have a private class or if you have an abundance

of product from your garden I can help you with that.

Looking forward to seeing you in class,

Penny

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