Special Up Coming Class

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      I have an overabundance of eggplant in the garden which is a good thing since I love making Roasted Eggplant Bell Pepper Spread. In fact, I made a point to grow all the ingredients for this recipe … Continue reading

Tomato Time

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Tomato season will be here soon. I just want to remind you to please use bottle lemon juice to ensure safe water-bath canning. Because the pH level of fresh lemons can vary,this is why I recommend you using bottled lemon juice. The required amount of lemon juice for pint jars is one tablespoon directly in the jar before the tomatoes and for quart jars two tablespoons of bottle lemon juice directly in the jar before the tomatoes.  This will ensure you have the proper acid in each jar.

Here is a tip on how to peel a tomato easily.

  1. Use a sharp knife to cut a shallow  x  into the bottom of each tomatoes.
  2. Working in batches, immerse the tomatoes in boiling water for 1 to 2 minutes or until tomato skins start to split open.
  3. Use a slotted spoon to transfer the tomatoes to a large bowl of ice water. When cool enough to handle, use your fingers or a pairing knife to peel off skin.

I do have a few tomato classes coming up if you are interested.

May 28 at 11:00am. at “The Farm”  All In A Jar’s place.
We will be making Puttanesca Pasta Sauce. This sauce has a lot going on with kalamata olives, capers, fresh oregano, and anchovies; it’s packed with layered flavors. Serve it with your favorite pasta shape, grilled fish, sautéed shrimp or steamed mussels.
Peach Bellini Drizzle is a cocktail-inspired dessert drizzle. Drizzle on Ice cream, Pound cake, Belgian Waffles or French toast. Think fancy syrup.
We will be sitting down for lunch, enjoying the Puttanesca sauce over some pasta with a salad adorned with one of All In A Jar condiment. We also will be making a pound cake to have with the Peach Bellini on top. You’ll go home with a jar from each recipe.

July 30 11:00am at “The Farm”  All In A Jar’s place.
We will be making Fire Roasted Chunky Tomato Salsa. This Roasted Chunky Salsa can be used with chips, eggs, tacos, or in a cheese quesadillas. Endless possibilities.
Apricot-Nectarine Pie Filling. Apricot pie is wonderful but add some nectarines and you have a pie that is just magical. You can use it to make a crisp, cobbler, put in crepes or on top your favorite ice cream.
You will be going home with a jar from each recipe. We will be sitting down for lunch enjoying tacos with the Fire Roasted Chunky Tomato Salsa, salad with one of All In A Jar condiment and Apricot-Nectarine Pie.

Happy Canning.

See you in class

 

Few Spots Left

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All In A Jar Has a few spots left in two of the jar & grill classes

 

June 1 at 11:00am 
All In A Jar continues our two-in-one class series with something sweet and something savory. Chef Penny will feature a Zucchini & Roasted Corn Salsa and Blueberry Rhubarb Jam. Chef Mike will transform the Blueberry Rhubarb Jam into glaze and slather it on chicken. He will help us with the roasting of the corn for our salsa. Chef Mike will show us how to plank smoke fish, so it doesn’t fall in the fire. LOL. At the end of class you will sit down for a wonderful meal which you have helped to prepare and a fabulous dessert made with decadent preserves from the All In A Jar pantry. Your meal will include two meats, grilled vegetables, a salad, and dessert will be Apple Pie. Guests will also enjoy Iced Tea, Hot Tea, Coffee and Ice Water. If you would like something else to drink, please feel free to bring it.

Jar and Grill Series: June 22 at 11:00am
All In A Jar continues our two-in-one class series with a nod to Summer crops. Chef Penny will be canning Roasted Peach Butter, that Mike will be using with grilled pork. We will be canning a new mustard recipe that Chef Mike will be transforming into a salad dressing and a marinades for chicken. At the end of class you will sit down for a wonderful meal, which you have helped to prepare, and a fabulous dessert made with decadent preserves from the All In A Jar pantry. Your meal will include two meats, grilled vegetables, a salad, and dessert; Grilled Peaches with Blueberry Curd. Guests will also enjoy Iced Tea, Hot Tea, Coffee and Ice Water. If you would like something else to drink please feel free to bring it.

With Father’s Day in June, this would be an amazing gift and very memorable time. Expect to spend 4 1/2  to 5 hours, so come hungry.

Check out the class calendar. I have added a lot of new classes and new recipes.

 

See you in class