Don’t miss out on this great class with three recipes and the opportunity to see all the wild flowers. It is a beautiful time of year here in the Gold Country.
April 22 at 10:30 Mango Papaya Rum Chutney is delightful in a sandwich, or on a grilled pork chop, or on grilled fish. You can’t go wrong with this jar. Sweet and sticky Apricot Marmalade is wonderful on a biscuit or on a scone. You can mix it with some Marscapone cheese and whipped cream to fill crepes. This recipe is made with dried apricots so you can make it year round. The dried apricots give it an intense apricot flavor. Mixed Pickled Asparagus and Carrots. This jar is great to have around as you can use a snack, in salads, and they make great stir sticks for your Bloody Mary. For our sit down meal we will be having grilled pork chops, mixed greens salad and crepes.
I was asked to be a judge at the fair. I’m very naive thinking I was going to taste some wonderful home made preserves. They had me tasting butters, marmalade, curds and hot sauces. They had other judges tasting jams, pickles, olive oils, honeys, relishes, chutneys, canned fruits and jellies. The butters had too much spice and sugar. I couldn’t taste the fruit. The marmalade had big pieces of peel, very bitter. The curd had the smell of eggs and you could see the egg whites. The hot sauce was in a new category for professionals. This is a category for people that sell their products and want to say they won in the Country Fair. We all know the first thing you do when opening a jar is look, smell and taste. The ” look” you are looking for is bubbling and or mold. The “smell ” will be stinky if there is a problem. If a jar has bubbles, mold and smells bad please do not taste. After opening one of the hot sauces it started to look like a volcano, pouring out all over the table. This is a bad jar with a lot of bacteria built up inside. This could have happened because the room was warm. They had another category that was mixed fruit. This is where I found the best jar of the day. It was a Cherry Balsamic Chutney. It was a beautiful color with great texture. The balsamic was the perfect hint of vinegar and it had some nuts for a little crunch. After I was done I walked around to see what was out there. I asked where is the Pie Filling and Mustard. They wrote them down, so maybe they will be doing that next year. There are a lot of bad canners out there and I hope they find All In A Jar Private School. Remember to keep jars in a cool dark place. Happy Canning.
People ask me all the time, “What is a water bath canner?” Well, they are easy to find. You can buy a water bath canner at many places like Orchard Nursery, Ace Hardware or Target. If you don’t want to spend a lot of money and store a water bath canner (they can quite large) you can use a big pot with a lid and a cake cooler at the bottom. A water bath canner is a way of processing high-acid foods like fruits and pickled vegetables for long term storage. High-acid food is packed into clean sterile glass jars with metal bands and new lids, and the jars are boiled in water for a prescribed amount of time (hence the name water bath). Successful water bath canning is composed of two simple stages: killing elements that cause spoilage of foods ( enzymes, mold, yeasts, and bacteria) and establishing a sealed container where new elements cannot be introduced. These conditions, along with high acidity of the food within the jar, ensure that harmful microorganisms do not develop and foods are safe to store on the shelf for an extended period of time. Because spoilers, including Clostridium and botulinum, the bacterium that causes botulism, cannot develop in a high-acid environment, foods that have pH of 4.5 or lower are safe for water bath canning.