Last Class For 2019

The last class at The Farm for 2019 will be November 23 at 10:30am. The first three students that sign up and come for class will receive a gift from All In A Jar’s pantry. All In A Jar will be closed the month of December due to private holiday parties. If you are interested in having a private party ie. Birthday, Baby Shower, Bridal Shower, Holiday, or just girl time. Please reach out to All In A Jar to plan your party. The next class will be January 18th at 10:30am 2020.

November 23, 2019  at “The Farm” at 10:30am to 2:00pm

The class will start with a snack, tea,and coffee. We will be making, Black Pepper Rosemary Apples, Serve this with a pork tenderloin or pork chop. Pear Fig Jam, This is great on roasted pork or use with a charcuterie platter. Caramelized Onion Spread, this is wonderful on a steak sandwich or as an appetizer with meat , bread and cheese. You will go home with the recipes we made and a small jar of what we canned.  

 For lunch we will have enchiladas with Salsa Verde I canned, and a salad with Pickled beets I canned. For dessert pie with a pie filling I canned.

 

This class cost $50.00.

 

See you in class 

Feeling Happy

Feeling so happy that I can go out to my garden and get the produce for canning class tomorrow.

February 24 10:30  Here at ” The Farm “

I added a recipe so I can use that big beautiful cabbage. We will turn that cabbage into a fermented Beet Apple Ginger Kraut.

I picked Brussel Sprout the other day so I can add the few that I picked today to make Pickled Lemon Thyme Brussel Sprouts. These pickled Brussel sprouts have a hint of lemon and thyme and make a great snack with a cold beer.

For those gorgeous beet we will make  Roasted Beet Jam. I love beets; the sweet earthy flavor is so good with roasted meats and great with cheese. Place this on your next charcuterie platter. Your guests will be wowed.

For our meal we will have pasta and salad. For dessert we will have pie.

If you would like to attend class tomorrow I have two spots available.

Please text 925-899-1745 or email allinajar2012@gmail.com

 

See you in class

 

Up Coming Classes

 

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Sorry I’m still having troubles with All In A Jar’s Class calendar.

Here is what’s coming up.

Aug. 27 11:00am at “The Farm” In Ione
This Sage-Peach Jam is wonderful on a scone, toast, in yogurt or on a pork chop. Curried Pineapple Mango Chutney   has fruit and warm  spices, such as black pepper, cardamom, cloves, chilies and cinnamon. We will toast the spices to bring out their flavors, then grind into a ready-to-use seasoning. We will have a sit down lunch and dessert. You will go home with a jar from each recipe.
Sept. 10 11:00am at “The Kitchen” In Alamo
We will be making one of my favorite jars ” Roasted Eggplant Bell Pepper Spread.” You can do many recipes with this jar, you can make into a pasta sauce, stuffed manicotti, grilled cheese sandwich, put it on cheese pizza or make it into an appetizer, place it on some toasted baguette bread with some parmesan cheese topped with fresh basil.
For those that love a great Bloody Mary, we will be making ” Bloody Mary Mix” How nice would it be to have homemade mix on hand?
Roasted Balsamic Tomato and Caramelized Onion. This jar is screaming put me on a steak or toasted baguette bread.

 

Sept. 17 11:00am at “The Farm”  In Ione
” Sparkling Berry Preserve” can be used like a jam, put in on toast, put it in a crepe, or use it as an appetizer with blue cheese on crackers. I like to use mine on brie cheese with toasted nuts and wrap it with puff pastry and bake until golden brown. ” Eggplant Caponata” is like Italian salsa. Place it in a sandwich, on a steak or on top of some eggs.

Oct. 1  11:00am at “The Kitchen” In Alamo
Getting ready for Oktoberfest. We will be making two different kinds of sausage. One will be Bratwurst Sausage and a Potato Sausage. To go with the sausage we will make some Coarse Ground Mustard and some Fennel-Onion Relish.

Oct. 29 11:00am at “The Farm”In Ione
I have been canning Beans and we are loving it. They are good for you and make a quick and easy meal. That is if you remember to soak the beans, which I always forget and that is why I have been canning them. I have to say they taste better than if you had soaked them. I’m not sure why, but they do. Home made Vegetable Broth is so good and you can make a wonderful meal with in minutes. Just open a jar and add some fresh vegetables, add a jar of beans and you are sitting down to some healthy soup. We will be having a sit down lunch. You will go home with a jar from each recipe. And we are going to make a pie for dessert.