All In A Jar has a new page called Up Coming Classes 2017 . This is where you will find dates and descriptions of classes that will be held here at “The Farm” and All In A Jar will also be traveling to Alamo ” The Kitchen” for additional classes. So many new yummy recipes; barbecue sauce, compote, chutney, marmalade, relish, conserve, pickles, mustard, sweet sauce, pie filling and much more. Please check it out and share with family and friends. Save money, buy a series of three classes and get the four class free. Looking forward to having fun with you in class. Happy Canning . Please let me know if you would like to learn how to can something I don’t have on the list.
See you in class.
You don’t have to know how to can to be a good preserver.
I love winter and the food that comes with the cold wet weather. My husband and I enjoy hardy soups, stews and chili. I like to make a big pot , but it usually is to much for just the two of us. So, did you know that you can preserve that great meal for another cold wet day? Yes, pop it in the freezer for later.
Soups, stews and chili are always better a few days after making them, so let them sit in the refrigerator for a day or two.
Always use wide mouth jars for freezing, and never feel to the top leave 1 inch head space, because food expanse when frozen. I like to put a small piece of clear plastic wrap on top to keep the ice from build up on top of the food.
If you use small mouth jars you run the risk of the jar cracking from expanding.
What do you do after making soup. I like putting it into jars for the refrigerator. It is a great way to store it, instead of trying to fit a big pot or big bowl in the refrigerator.
The jar on the left is Tortilla Soup, Butternut Squash Soup, Venison Stew, Venison Chili, and Vegetable with venison meat balls. Chicken soup in the pot in the background.
Go warm up your home and make some soup.