Happy New Year

What a wonderful year we had here at All In A Jar. So much fun with students coming to classes. The garden provided us with a lot of wonderful produce to work with. We are very excited about the 2020 garden as it is coming in strong. We will have a lot to work with this year. 

I have worked on the class calendar for 2020.

 We have pickles, jams, jelly, scrubs, chutney, pie filling, fermented pickles, fermented cabbage, fruit leather, marmalade and relish. Please take a look at the recipes and let me know if I missed something you would like to learn. 

    

All In A Jar wants to wish you and yours a Happy New Year!

Let it be safe, fun and full of laughter. 

See you in class

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