All In A Jar is having its first class Feb. 27 at 11:00am at “The Farm”. This is All In A Jar’s new location in the Gold Country, town of Ione. We have a few spots left if you are interested in join us.
We will be making Pear Ginger. Pear Ginger is a wonderful jar of fresh pears, raisins, warm cinnamon, crystallized ginger, vanilla and much more. You can use it to make a pie, swirl it in your yogurt, top of some ice cream or finish a cheesecake.
We’ll also be making Penny’s Fabulous Cheesecake. This cheesecake that I have created has no cream cheese. It is a cheese platter/dessert all in one. I have some friends that do not like dessert but they never miss the opportunity to have a slice of this creaming delightful cheesecake.
For lunch we’ll be having delicious cheese stuffed manicotti that will be top with one of my many pantry staples, Roasted Eggplant and Bell Pepper spread. Which makes a wonderful sauce for topping these manicottis. Along with a green salad using a jar of Roasted Pickled Beets with Orange Slices and some garlic bread.
The next class here at “The Farm” will be March 26 at 11:00am. We will be making Rosemary-Mint Jelly. This is wonderful on a warm rosemary biscuit served with some lamb. . We’ll also be making Vanilla Bean Carmel Apple Syrup. I like this syrup on ice cream, yogurt and on pancakes. We are going to make some rosemary biscuit for our lunch along with grilled lamb, salad with a jar of Red Onion Marmalade and ice cream with the syrup on top.
In April All In A Jar is back on the road again. Ace Hardware in Alamo has asked me back. We will be canning three recipes on April 23 at 11:00am.
Getting you ready the Cinco de Mayo Holiday with fermented Pico De Gallo (Salsa), Watermelon Hot Sauce and Papaya-Mango Salsa. Please contact The Kitchen at Alamo Hardware, 3211 Danville Blvd, Alamo CA 94507 phone 925.837.2420 ext.313 For classes in Alamo.
April 30 at 11:00am at “The Farm” we will be making a couple different marmalades. First up, Apricot Marmalade you can make year around. These are amazing on a warm biscuit, topping for ice cream, PJ sandwiches or swirled in your yogurt.
Second up, Orange Fennel Marmalade, This is awesome on smoked paprika shredded pork on top of tortilla chips, (think nacho’s out of the box).
For lunch we will be having the Orange Fennel Marmalade with the Smoked Paprika Shredded Pork, salad with pickled fennel and ice cream with the Apricot Marmalade.
What a wonderful summer All In A Jar had with the students that attended classes. Thank you! We had access to a lot of beautiful fruits and vegetables to play with in class. Some people think it is time to put away the canning supplies. But wait… no need to; we have more canning to do. What about all those amazing pears? You can make pears with toasted almonds and almond liqueur, pear ginger jam, hearty chutney or pear halves in simple syrup. So many varieties of apples out there too, what about a spicy apple butter, apple pie filling, applesauce or apple jelly. For those oranges, how about marmalade or sparkling wine orange jelly or orange vanilla crud. Some other great ideas, persimmon jam or butter, pickled brussels sprouts, cauliflower, onions, carrots and beets. Fall and winter are great times to can, added bonus of warming your home up too. Especially when using your pressure canner because it has a long processing cook-time. With the pressure canner you can be making soups, stews, beans, tuna, and much more. This is a great time to make some homemade sausage for the freezer; cooler days work best when working with meat. Don’t let the cold weather or rain stop you from canning! Homemade canned goods make the best gifts. So get in the kitchen and start canning! The holidays are coming.
November 29 Saturday is support local small businesses. Please remember our local small businesses when shopping for gifts this holiday season.
All In A Jar offers Gift Certificates.
All In A Jar will be adding to the class calendar in the next few days. Check out what will be offered in January and February. Happy Canning!
Some fruits contain a natural pectin, some posses a great deal of acid and a few have both. Here is a list of fruit that contain pectin and acid (both of which are necessary to make the product gel):
Cranberries, quinces, green apples, blackberries, concord grapes, plums, gooseberries, orange and lemon rind all contain pectin and acid. Peaches, pears, cherries, strawberries, pineapples, and rhubarb contain practically no pectin when ripe, so pectin or some other gelling substance must be added. Pears and sweet apples, although high in pectin, contain practically no acid and so require the addition of bottle lemon juice in place of an acid. Some fruit like pears have more pectin in them when not ripe. So when I make pear jam I always use a few pears that are not yet ripe and one granny smith apple. This ensures I do not need extra pectin.
A jelly bag is a convenient tool to use when straining juice to make jelly. If one is not available, a strainer lined with several layers of cheesecloth works well. When using a jelly bag or cheesecloth, it is important to dampen the cloth with warm water and wring it out before squeezing fruit through it. This helps to avoid absorption of juice by the cloth. Squeezing the jelly bag or pushing the fruit through will yield more juice but yields a cloudy product. If you choose to squeeze or push, you might try filtering the juice a second time for a more clear product. After each use, scrupulously clean the jelly bag before storing; any remaining juice or pulp will sour and ruin your jelly bag. Remember to wipe the jar rim with a clean, damp cloth to remove any spilled food which could prevent the jar from sealing.