Where Has The Time Gone

 

 

Wow, October. I can’t believe it. These last few months have gone by like a flash. Between having family and friends here visiting and the garden overflowing with food, I have been very busy in the kitchen. I of course I did a lot of canning, but I also prepped meals to put in the freezer and some fermenting and dehydrating.

My daughter came for a visit with her beautiful baby girl and almost 40 pounds of tuna to can. We spent the weekend canning tuna ( making great memories ), some of it we did with salt and water and the other jars had jalapeno peppers with olive oil. She also brought the fish bones for me, so over the course of 2 days I made fish stock. This will make some great clam chowder and Portuguese fisherman stew.

 

Some new recipes were created with all the beautiful produce from the garden. Like fermented banana peppers and fermented cucumbers, a wonderful new hot sauce with tomatoes and banana peppers and jalapeno peppers, Ratatouille  pasta sauce, red wine pizza sauce, pepper mustard relish, a honeydew rosemary jam and cantaloupe rhubarb jam.

Even my fig tree got in on the action by giving me figs the size of my hand. I had a lot of fun with them and made fruit leathers, fig bourbon mustard, jam and my version of fig newtons that were to die for. I can’t wait for next year since I have a few more recipes in my head that involve figs.

 

I have been busy getting the summer crop out and putting in the fall crop. So far I have carrots, onions and beets in. As soon as it is a waxing moon I can then plant vegetables that have the crop above ground.

 

How is your garden, and what did you can this summer? Happy Canning.

See you in class

Special Class Special Price

Looking for students to fill this class. We will have a snack at the begin of class then starting canning two recipes. You will go home with a jar from each recipe and the recipe. We will have  lunch at the end of class.

I have reduce the price for this class to $45.00. Please use the pay pal on the website or email me to reserve your spot in class. Limited space, please reserve asap.

June 16th 10:30 Here at “ The Farm “
Apricot Berry Jam, you can never have too much jam in the home. You will want it on toast, yogurt and ice cream, etc.

Plum Berry Conserve, If you haven’t made a conserve yet you need to try this one. A conserve is sweet, thick and yummy. It can be used as an appetizer on ice cream and in yogurt.

For the meal, we will have pesto pasta salad and for dessert ice cream with jam.

See you in class,

Penny

allinajar2012@gmail.com

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