Childhood Memories

I find it amazing when a person takes a bite or even just the smell of some foods how it can bring you back to a childhood memory. I had that happen to me this weekend, so much that I had goosebumps on my arms. It was magical.
Last Thursday I met one of my students at the Lodi Farmers Market to pick up produce for the upcoming class. He informed me that he had been to a lot of classes, i.e. pie filling, jam, chutney, jelly, hot sauce and even sausage making, but no pickling class. So of course I wanted to find something to pickle. We found some beautiful pickling cucumbers to make into dill pickle spears. We also found some green tomatoes. I was very excited to see them because I have been thinking about my great grandma’s pickled green tomatoes. We found some lovely peaches that will become Peach Bellini. We both were looking forward to having a fun filled day of canning. We started to talk about how we both heard that home canned Maraschino Cherries are out of this world, even if you don’t like Maraschino Cherries. We looked for cherries, but not one person had any. My student said he thinks Walnut Creek Produce had some and he would bring them to class.
I went home and started researching recipes for Maraschino Cherries. I found 4 or 5 recipes and thought they were doing it all wrong. So I did it my way… and typed up a recipe I thought would work well.

While I was doing research on Maraschino Cherries and I started thinking about Great Grandma’s Pickled Green Tomatoes started writing down what I could remember that was in those yummy pickled green tomatoes, so I called my sister and asked if she could remember what was in them. She said I never liked them and I think there was pumpkin pie spice. I said no wonder you didn’t like them, I will make them a lot better. I have an old pickling recipe book I got out and looked up Pickled Green Tomatoes and what I wrote down was pretty much right on.

The day of the class we started with coffee and home made cupcakes with a cream cheese frosting made with my Carrot Cake Preserves. I love that stuff. I had a small snack laid out with other goodies,  like pickled okra, jams, jelly and home made hummus. Later we sat down for lunch.

We worked with the green tomatoes first and the place was smelling like great grandma’s. I took a sample taste and it was as if I had walked back in time. All the hair on my arms were standing up with goosebumps.

I don’t know if it is the pickles or thinking about all that love in the jars that my grandparents put in them. Happy Canning

See you in class

Wine Country


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  In honor of living in the wine country, I have made a beautiful Zinfandel Jelly. They grow a lot of Zinfandel up here in this heat. The weekend of July 4, we found a great little winery, which we … Continue reading

Up Coming Classes


I love my new place but, I get the internet when the wind is blowing just right, so sometimes yes others no.
Also, having some issues with my calendar trying to upload my up and coming classes. Not sure if it is an internet thing or I just can’t remember how to get to it. So, anyway here are a few classes coming up.

Please let me know if there are any recipes you would like to learn.

Classes will be held at All In A Jar’s new location 3944 Curran Road, Ione, Ca. 95640 the last Saturday of each month.They will start at 11:00am and go for 3 to 4 hours. Depending on the recipes for that day. We will be making and sharing a meal together. No class in December.

October 31 at 11:00am

* Eggplant Caponata
This is like a thick and chunky Italian salsa. Great on sandwiches, steak or on some rusty bread with cheese.

* Rhubarb Raisin Chutney
This is a sweet-spicy condiment with intense flavor chile peppers,, tangy rhubarb, and a combination of the North African spices cumin seeds, coriander seeds and caraway seeds. It is wonderful with cheese crackers and grilled pork chops and chicken.

November 28 at 11:00 am

* Cinnamon Caramel Apple Syrup
This is wonderful on French toast, waffles, pancakes and ice cream.

* Roasted Pickled Beets With Orange slices
I love roasted beets and I love pickled beets. Beets and orange are wonderful in salads. So I have put them together for the perfect mix.

December Closed

January 30 at 11:00 am

* Vidalia Onion Conserve
This jar is a great appetizer just waiting to wow you. Make small puff pastry squares brush with beaten egg and bake according to package directions. Top with some onion conserve, goat cheese and thyme.

* Black Pepper Rosemary Sliced Apple
This is wonderful on top of pork. You could use it with a cheese platter too.

February 27 at 11:00am

* Penny’s Cheesecake

This cheesecake is like have a cheese platter for dessert. There is no cream cheese in this cake.

* Ginger Pears
This jar is indeed dessert. We will be putting it on top of our cheesecake.
You can also make it into a pie or put it on top of ice cream or in yogurt.

I’m looking forward to having you here on The Farm. Please email me letting me know what classes you would like to attend.
You can also make it into a pie or put it on top of ice cream or in yogurt.