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.
All In A Jar is traveling to “The Kitchen ” Please contact them for March 6th class
Dianne McArthur “The Kitchen” at Alamo Hardware 3211 Danville Blvd
Alamo CA 94507 phone 925.837.2420 ext.313
March 6th 11:00 at ” The Kitchen”
Fennel Onion Relish, This relish is crunchy and has a smooth scent of licorice. It is a great jar to have in the pantry. It can be a quick appetizer with some crackers and cheese or it is very yummy in a tunafish sandwich.
Coarse Ground Mustard, I love a good mustard on my sandwich. I make a few different ones, but this one is my go to. You can use it to make a wonderful salad dressing, put it on a warm pretzel or on pork roast.
Nutmeg Apple Conserve, A conserve is usually warm with spices, sweet with honey or sugars, and crunchy with nuts. It is delicious and you can use it in so many ways, in oatmeal, on crackers as an appetizer, or place on top of brie cheese wrapped with puff pastry and baked until golden brown and served with bread.
A few things different at All In A Jar this year. First class will be the third Saturday of each month starting at 10:30 am. Classes will run anywhere from 3 1/2 hours to 5 hours. This depends on how many hands are helping and how many recipes we will be making. I have so many new recipes I want to share with you. Some of the classes in the summer, when produce is plentiful, we will be making 3 recipes and maybe a surprise recipe too. The classes are still going to be hands on. You will go home with recipes, a small jar from each recipe and we will be sitting down for a meal together.
If you have something you would like me to teach, please let me know.
January 21 at 10:30
We will be making Cranberry – Lemon Marmalade. This is a yummy recipe I made with my girlfriend’s beautiful Meyer Lemons and I had some cranberries left after a Cranberry Curd class. Grapefruit Curd is sweet, tart , creamy and delicious on a tart or croissant. For our meal we will have Tomato Soup and a very decadent Roasted Walnut Onion Grilled Cheese Sandwich. For dessert a Tart with Grapefruit Curd.
February 18 at 10;30
We will be making Roasted Walnut Onion Jam. Yes, you read that right. This jam can be used many ways. I have used it as an appetizer by placing it on a cracker with goat cheese, I have made ravioli and a very decadent grilled cheese sandwich with it. Carrot Cake Preserves, this is a jar filled with delicious ingredients. When I made it the first time all I could think about was Carrot Cake and that is exactly what I did. I put it in the middle of the cake and in the frosting. For our meal we will be making Roasted Walnut Ravioli and a green salad. For dessert we will be making Carrot Cake.
March 18 at 10:30 This class will run longer due to the pressure canner.
We will be making Chicken Soup. We will be using a pressure canner . This is a low acid food and can not be processed with a water bath canner. It is wonderful to have chicken soup at your finger tips when you have a cold. Homemade Coarse Ground Mustard is great on pretzels and on a sandwich. Nutmeg Apple Conserve; this will jazz up your oatmeal. It is sweet, tart and warm with nutmeg. For our meal we will be having Chicken Soup, Biscuits and Salad. For dessert we will have Thumbprint Cookies With Homemade Jam.
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