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.
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.
