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

Jingle Jar, Jingle Jar, Jingle Jar Rock

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Wow, where has the time gone? I can’t believe it is Christmas in just a few days.I guess the old saying is true, ” Time Flies When You Are Having Fun!” I have had a great time this year with all of my wonderful students. We have done everything from canning, making sausages, barbecue classes, fermenting, pressure canning, to baking. With all the interest in how I make my short bread, pie crust and cream puffs, I thought I’d adventure towards the oven. It has been a very yummy year! I have asked students what they would like me to teach next year and have gotten a few answers like, mustard recipes, fermenting, vegetable stock, and more delicious baked goods.

I know this is a super busy time of year, but I just wanted to Thank You for all your support this past year. Some of you have brought friends and family to classes to help my business grow and I appreciate all the support.

See you in class