Have I told you about my new recipe?

I’m obsessed with my new Blackberry BBQ sauce. It goes well with grilled chicken, ribs and steak. It has a little berry, heat, spice and smoky flavor to it.

My blackberries were loaded this year. I have put some in the freezer, so I can share this recipe with students. 

Thanks to my wonderful students for booking up July. We are now booking August. We have some great recipes

for August, Blackberry BBQ Sauce, Tomatillo Relish, Thyme Fig Jam, and Apple Fig Chutney. The first two students that sign up for this class get

TWO jars of the BBQ Sauce. All students will go home with a jar from each recipe we make and the recipes. We will start by having a tour of the garden

then go in for a snack and then start canning. We will be sitting down at the end of class to share a meal together. 

Looking forward to having you here at All In A Jar’s Farm. 

See you in class

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

It Is Time To Visit The Farm

 

I have been very busy the last few months in the garden and it is starting to pay off. 

I have so much growing, four different kinds of tomatoes, tomatillos, jalapeno peppers, three different kinds of bell peppers, two different okra, three different squash, watermelon, honeydew, cantaloupe, rhubarb, eggplant, pickling cucumbers, kale, celery, carrots, beets, plums, peaches, nectarine, blackberries, raspberries, blueberries, strawberries and figs.  

 I made Carrot Cake Preserves. Love this jar! I like making cup cakes and using the carrot cake preserves in cream cheese frosting. So yummy. That recipe will be taught Aug. 24. I made Roasted Beet Jam. I love using this jar as an appetizer with some good bread and cheese. 

The berries came in strong. I had a lot of fun making Blackberry Scrub. This is a very refreshing drink. Great for the summer heat. I made some berry fruit  leathers, great snack. I have also made, Blackberry BBQ Sauce. So good on grilled chicken.I bought some cherries from a local farmer and made Blackberry Cherry Jam and Blackberry Cherry Pie filling, Cherry Conserve and my famous Maraschino Cherries.  

Someone gifted me apricots which I had a lot of fun with. First I made a pie for us to have that night. Next I made Apricot Mustard that turn out really good I roasted a pork roast and put some on 20 minutes before it was done and had some on the table too. And of course I made my mom Apricot Jam her favorite. 

I made some refrigerator pickles with my pickling cumbers and fermented some too.  Love it, fast and easy.

The Tomatillo and tomatoes are coming in strong now. I have made Roasted Tomatillo Salsa Verde, Chucky Tomatillo Salsa and made up a new recipe using Tomatillo and Tomatoes turned it into a BBQ sauce. 

Don’t miss the next class August 24 at 10:30 here at The farm

We will be making: 

Roasted Tomato Jam

Caramelized Red Onion & Fig Tapenade

Roasted Tomatillo Corn Salsa

Carrot Cake Preserve

Lunch and dessert will be served at the end of class. 

See you in class