Unusual Times

 

 I hope everyone is doing well. I sure miss my students coming and having fun in my kitchen. I know this has been hard . At first I was in shock that something like this could bring our country to its knees. 

This has opened my eyes to how important preserving food and growing food is. I keep thinking of the next generation of preservers and growers and how necessary it is that I keep the knowledge going forward. 

 By doing our part staying home and having food on hand has been a blessing. Having a pantry full of jars and a freezer with meals and meats available. Not to mention a garden with a lot of fresh vegetables and fruit. I can say we have had many wonderful meals.  

 We have gotten a lot done around here. Lots of weed whacking and mowing to keep us safe from fires. Plus it looks pretty.  We made a new garden bed. I have planted more this year that ever. I have volunteer plants coming out my ears. I have given away many. 

With the country slowly reopening I’m asking myself when will All In A Jar reopen. I’m looking in July. I think it would be nice to have small private canning classes. That way you know the other students in class. I’m still working on this and if anyone has suggestions please let me know your thoughts. 

Yes, I miss you, family and friends.

See you in class

  

Freeze it … for those cold winter nights !

100_2654You don’t have to know how to can to be a good preserver.

I love winter and the food that comes with the cold wet weather. My husband and I enjoy hardy soups, stews and chili. I like to make a big pot , but it usually is to much for just the two of us. So, did you know that  you can preserve that great meal for another cold wet day? Yes, pop it in the freezer for later.
Soups, stews and chili are always better a few days after making them, so let them sit in the refrigerator for a day or two.
Always use wide mouth jars for freezing, and never feel to the top leave 1 inch head space, because food expanse when frozen. I like to put a small piece of clear plastic wrap on top to keep the ice from build up on top of the food.
If you use small mouth jars you run the risk of the jar cracking from expanding.

What do you do after making soup. I like putting it into jars for the refrigerator. It is a great way to store it, instead of trying to fit a big pot or big bowl in the refrigerator.

The jar on the left is Tortilla Soup, Butternut Squash Soup, Venison Stew, Venison Chili, and Vegetable with venison meat balls. Chicken soup in the pot in the background.

Go warm up your home and make some soup.

Happy Preserving.