So Much To Share!

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Hi everyone, I can’t believe summer is over and kids are back to school.
I had a wonderful summer with a few trips and a lot of experimenting in the kitchen. If you know me, you know I’m addicted to preserving food. Not only have I been making new recipes for canning, but I have also been learning more about fermenting. Which leads me to a small problem. I have too many jars! Some would say this isn’t a problem, but I know I can’t eat it all. So I would like to share with you some of the overflow. All you need to do is sign up for a class and let me know which jar you would like to receive. (See the list below) Your jar will be ready to go home with you at the end of the class you have chosen. I have added 15 jars after this photo. Check out the class calendar for new up coming recipes. Happy Canning.

List of jar to share:

Pineapple Rum Vanilla Bean Jam
Cranberry Winter Delight
Blood orange Marmalade
Cranberry Wine Jelly
Apple Cranberry Jam
Pear Ginger Jam
Mango Kaffir Lime Jam
Sparkling Wine Orange Jelly
Carrot Pineapple Orange Marmalade
Blueberry Apple Jam with Fennel Bay
Meyer Lemon Jelly
Strawberry Rhubarb Pie Filling
Chinese Plum Sauce
Blueberry Berry Ginger Jam
Cranberry Blueberry Chipotle Ketchup
Cranberry Blueberry Ketchup
Pickled Beets with Raspberry
Coco Hot sauce
Grainy Beer Mustard
Cranberry Ketchup
Blueberry Dipping Sauce
Cranberry Orange Vinegar
Hard Cider Asian Pear Pickled
Cranberry Quince Chutney
Pickled Jalapeño Cactus
Pear Port Thyme
Caramelized Red Onion Relish
Can Corn
Corn Relish
Plum Dipping Sauce
Almond Pears
Papaya Mango Pineapple
Mango Vanilla Bean Rum Jam
Chicken Stock
Salsa Verde

I’m sure you can find a jar that you and your family would enjoy.

See you in class

” Use Your Own fruit ” and How To Open A jar

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The other day I had two students ( husband and wife ) here for a private class ” Use your own fruit”. They had a lot of Meyer lemons and needed help preserving them. This class is for people that have an abundance of produce and need help preserving it. I suggest many recipes for the family to select from then I give you a list of what to bring besides the produce. We make two recipes and you go home with all the jars. The other day we came up with Meyer Lemon Marmalade and Sparkling Wine Meyer Lemon Jelly. During the class the husband asked an important question; how do you open the jars. Wow, I have been teaching for over two years and I have not shared how to open a  jar. He has been using a small screwdriver. As he was telling me this all I could imagine is him hurting himself with the screwdriver. Please do not use a screwdriver, use a bottle opener and have some rings in the drawer where you keep the opener, so you can put the rings on after opening and place the jar in the refrigerator. If you or someone you know is growing food, this might be the class for you. The cost is the same as my canning classes, but you go home with all the jars. Private class are offered Sunday at 11:00am or Thursday 6:00pm.

 

See you in class

 

The Vocabulary Of Canning

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I have been canning for so long that I take for granted the fact that I am fluent in the language of canning but that others may not be so familiar with these special words.
One of my students said something the other day that really opened my eyes. She told me that she bought the new Ball book and I was so happy to hear this! Her new book, however, came with a new problem and it truly made me think. The process of canning and all the unique vocabulary are very new to her. I wondered what she might think certain meant, for example: water bath canner, process time, headspace, rings, lids, nonreactive pot, sterilized, cure, brine, curd, funnel and pectin – just to name a few. If you have ever struggled to learn the vocabulary of canning, you are not alone. I, too, needed to learn a lot when I started canning. It confirmed for me that the All In A Jar canning school is much-needed. I’m happy to share what I know and I’m willing to research anything for students if I don’t have an immediate answer. Canning is surely a lost art and I want everyone to rediscover and embrace it. Happy Canning!

See you in class
Canning Vocabulary

Not sure what some words mean? Here is a list to help you remember.

Chutney and Sauce…. Both of these categories are a combinations of vegetables and/ or fruits, spices and vinegar cooked for long periods to develop flavor and texture. Chutneys are highly spiced and have a sweet-sour blending of flavors. Sauces range from mild to hot.
Relish ….. A condiment eaten with plain food to add flavor.

Jardinière ….. A garnish of mixed vegetables.

Pickled ….. Preserving in vinegar or brine.

Brine ….. To soak in salty water.

Butter ….. A paste of spiced stewed fruit used as a spread.

Mincemeat ….. A mixture of currants, raisins, sugar, apples, candied citrus peels, spices, and suet, typically baked in pies.

Suet ….. (Like lard) Hard white fat on the kidneys and loins of cattle, sheep, and other animals, used to make foods like puddings, pastry and mincemeat. ( I will never use suet)

Conserve ….. A sweet food made by preserving fruit with sugar; jam.

Chutney ….. A spicy condiment made of fruit or vegetables with vinegar, spices and sugar. Originating in India.

Marmalade ….. A preserve made from citrus fruit, esp. bitter oranges, prepared like jam.

Blanch ….. To loosen the skin of nuts, fruits and vegetables by dropping in boiling water. Then into ice water.

Boil ….. Water or food heated to 212F at sea level. When referring to the boiling-water canner, it means a rolling boil for the entire processing time.

Boiling-Water Canner ….. A kettle-pot larger enough to completely immerse and fully surround canning jars and have two inches above the top of the jar. Used to process high-acid food.

Lids & Rings ….. Two piece vacuum closure for sealing jars. The set consists of a metal band and a flat lid. The lid has a flanged edge and sealing compound.

Headspace ….. An area left unfilled between the top of the food and the rim of the jar.

High-Acid food ….. Foods which normally contain enough natural acid to result in a PH of 4.6 or less and foods which may contain very little natural acid but have a sufficient amount of vinegar or lemon juice added to them to be treated as high-acid foods. High-acid foods may be safely processed in a boiling-water canner at 212F

Hot Pack ….. Filling jars with precooked, hot food prior for processing.
Preferred method when using firm food. This method permits a tighter pack, reduces floating and requires fewer jars.

Low-Acid food ….. Foods which contain little natural acid and have a PH greater than 4.6. Bacteria thrive in low-acid foods. They can only be destroyed by heating to 240F (at or below 1,000 feet above sea level) for a specified time in a steam – pressure canner.

Pectin ….. A complex colloidal substance found in ripe fruit, such as apples and citrus fruit. Pectin is available commercially in powdered and liquid form. Pectin, in the correct balance with sugar and acid, assists in forming the gel structure in jellies and soft spreads.

Pressure canner ….. A heavy kettle with a lid which can be locked in place to make a steam-tight fit. The lid is fitted with a safety valve, a vent and a pressure gauge. Used for processing low-acid foods. Steam created under 10 pounds pressure at or below sea level reaches 240F which is hot enough to destroy harmful bacteria.

Processing ….. Sterilizing jars and the food they contain in a pressure or boiling-water canner to destroy harmful molds, yeasts, bacteria and enzymes.

Raw Pack ….. Filling jars with raw food , unheated food prior to processing.

Simmer ….. To cook food gently just below the boiling point (between 180F and 200F) Bubbles will rise gently from the bottom of the pot and slightly disturb the surface of the food.

Syrup ….. A mixture of water (or juice) and sugar used to add liquid to canned or frozen food.

Vacuum Seal ….. When the jar is heated, the air and food inside expand, forcing air out and decreasing the inside pressure. As the jar cools and the contents shrink, a partial vacuum forms.
Jar Funnel….. A plastic jar funnel having a wide opening that fits regular and wide mouth canning jars makes filling jars easy and quick.

Jar Lifter….. Hot jars can be safely removed from the canner with large sure-grip tongs.