Summer In A Jar-Canning Classes Products

"Pickling by Fermentation"

Sun, 05 Sep 2010 20:05:12 +0000

This is an evening, hands on class.

Reclaim the food tradition of your ancestors
Learn the processes and conditions for successful fermentation.
Discover the tremendous nutritional and health benefits from lacto-fermented foods including: beets, carrots, fruit chutneys, onions, garlic, cucumbers, radish, turnips, red peppers, etc.
Take home your crock of soon to be sauerkraut.
As always, you take with you a welcome invitation to call Terrie for advice.

Participants supply a crock of specified dimensions and qualities. Call Terrie well in advance of the class to confirm the crock description. (425-788-5696) from Sally Fallon: "Could it be that in abandoning the ancient practice of lacto-fermentation and in our insistence on a diet in which everything has been pasteurized, we have compromised the health of our intestinal flora and made ourselves vulnerable to legions of pathogenic microorganisms?" Sandor Katz (guru of wild fermentation) welcomes us to: "Choose to involve ourselves in food as co creators." That's what happens when we join hands with our little microorganism buddies! Join us to revive an old or create a new family food tradition.

"Chimichurri, Chutney and Choice"

Sun, 05 Sep 2010 20:05:12 +0000

This is a hands on, all day class. Rich food traditions filled with flavor have been replaced in our western diet by ubiquitous salt, sugar and fat. Rediscover the richness of a diet filled with a broad palette of real flavors. We start in small steps with a tomato chutney in the morning: a very kid friendly replacement for the kid unfriendly ketchup. In the afternoon concoct a batch of chimichurri and make and can pepper jelly (Learn that this is more than just hors d' houvres.)

Includes a quick overview of water bath canning procedures.
Learn about menu strategies that capitalize on flavors and thrift.
Take home a jar of pepper jelly and tomato chutney and chimichurri.
You'll take home a Summer In a Jar canning syllabus.
As always, you take with you a welcome invitation to call Terrie for advice.

Replacing commercial condiments with a rich array of real flavors is a great way to add enjoyment to your meals as well as lowering the toxic load on your family.

"Dilly Beans, Quick Pickling Method"

Sun, 05 Sep 2010 20:05:12 +0000

This is an evening, hands on class. Class will review safe water bath canning procedures.

Learn "quick pickling" dos and don'ts (what the books don't always tell you)
Use these same skills for many other pickled products like "Mama's Hot Pickled Beets", a family tradition!
Take home a jar of Dilly Beans and a Summer In A Jar canning syllabus
As always, you take with you a welcome invitation to call Terrie for advice.

"Pressure Canning for the Gardener"

Sun, 05 Sep 2010 20:05:12 +0000

This is an evening, hands on class. Pressure canning is a process that is required to safely preserve low acid foods. You will learn safe, up to date pressure canning methods and equipment selection.

How to can green beans
How to use the end of the season garden goodies by pressure canning in a soup base.

The participant should be comfortable with water bath canning methods before taking this class.

"Pears Canned Successfully: Nature's Dessert"

Sun, 05 Sep 2010 20:05:12 +0000

This is an evening, hands on class. Class will review safe water bath canning procedures.

Learn fruit selection criteria for optimum flavor.
Take home a jar of canned pears and a Summer In A Jar canning syllabus
As always, you take with you a welcome invitation to call Terrie for advice.

Beginning Canning & Preservation

Sun, 05 Sep 2010 20:05:12 +0000

An all day hands-on class to include no more than 8 participants. We’ve rolled two classes into one. You’ll learn how to water bath fruit in the morning and put up jam in the afternoon. We will look at different types of pectin allowing us to make jam without all of the usual sugar. We will cover using honey as a sweetener as it pleases your palate. We’ll also explore the practical side of bringing sustainability to your kitchen. Canning is one tool to move you toward more sustainable food habits and pleasures. All materials included in the cost. What you get:

Learn up to date water bath canning techniques.

Learn how to make WA grown fruit a part of your year ’round menu.

You’ll acquire jam making skills that allow you to determine sugar content, if any and trouble shoot problems that can arise from different types of fruit, its ripeness and cooking method.

Figure out how much produce to “put up” to carry you through the year.

Develop a plan to plenish your pantry.

You’ll go home with confidence to enter the canning season, along with a Summer In A Jar syllabus as a ready reference.

Take home the instructor’s phone number with a welcome to call when things get a little sticky.

Gateway test product

Sun, 05 Sep 2010 20:05:12 +0000

This is a website test product for payment gateway verification purposes only.

"Pickling Asparagus for Peak Flavor"

Sun, 05 Sep 2010 20:05:12 +0000

Washington asparagus, the harbinger of spring, are just coming out of the field according to Brad who farms them. They're perfect for pickling. This half day or evening, hands-on class will include no more than eight participants. There's a lot to learn in a short time and we've filled it to the brim with information. You'll take home a jar of your pickled goodies and be ready to fill your larder with beautiful home pickled asparagus, perfect for a quick hors d' ouvres, picnics this summer or a gift next winter.

Learn safe water bath canning methods.
Study the basics of safe pickling procedures, applicable to all quick pickling recipes.
You'll be prepared for a bounty of pickling success as you head into the canning season.
Take home a Summer in a Jar syllabus to guide you through the pickling season.
You'll have the instructor's phone number with a welcome to call in case you find yourself in a bit of a pickle.

"Getting Ready for the Canning Season"

Sun, 05 Sep 2010 20:05:12 +0000

An all day hands-on class to include no more than 8 participants. We've rolled two classes into one. You'll learn how to water bath fruit in the morning and put up jam in the afternoon. We will look at different types of pectin allowing us to make jam without all of the usual sugar. We will cover using honey as a sweetener as it pleases your palate. We'll also explore the practical side of bringing sustainability to your kitchen. Canning is one tool to move you toward more sustainable food habits and pleasures. All materials included in the cost.

What you get:

Learn up to date water bath canning techniques.
Learn how to make WA grown fruit a part of your year 'round menu.
You'll acquire jam making skills that allow you to determine sugar content, if any and trouble shoot problems that can arise from different types of fruit, its ripeness and cooking method.
Figure out how much produce to "put up" to carry you through the year.
Develop a plan to plenish your pantry.
You'll go home with confidence to enter the canning season, along with a Summer In A Jar syllabus as a ready reference.
Take home the instructor’s phone number with a welcome to call when things get a little sticky.

"Salsa Celebration"

Sun, 05 Sep 2010 20:05:12 +0000

Learn why home canned salsa is honest food that fits into a sustainable menu. Next winter pop the lid and warm up with your own salsa. No more styrofoam, GMO tomatoes, excessive salt, preservatives or polysyllabic, mystery thickeners. We'll start the day by prepping tomatoes, roasting and sweating the peppers and dicing jalapenos without burning your hands or eyes. Then the canning begins. If you've never canned before we'll cover the importance of safe canning techniques & recipes, translate these skills to multiple home canned products and learn how to integrate these foods into a healthy, year ‘round menu. Time allowing, we’ll practice an element of thrift, making our own gazpacho with the leftovers. Our tomatoes come from a farming family in Yakima I've patronized for twenty years. It's so good to know the one who grows your food. Everyone will can their own jar of salsa, take home a Summer in a Jar salsa syllabus, plus a fresh salsa recipe for every season of the year.

"Tomatoes, Tomahtoes, Tomatoes"

Sun, 05 Sep 2010 20:05:12 +0000

This is a four hour, hands on class where you will learn to put up what is referred to as the "workhorse of the kitchen". Are you concerned about BPA and other toxins in your food? Here is a great beginning step toward a healthy, wholesome diet. An indispensable ingredient for soups, stews, marinara, ragout and casseroles. Home canned tomatoes are especially important because the commercial variant is filled with colorants, toxins in the non organic produce and unknown, unlisted ingredients (a little loophole in the law governing listing of ingredients) In short, home canned tomatoes are full of flavor and very good for you.

Learn how to can tomatoes at the peak of flavor.
Know the secrets of buying good tomatoes.
Recipes and know-how for marinara, and real ragout.
A little stock, a few veggies , a jar of your home canned tomatoes and you've got soup that redefines the word.
Freeze tomato soup base from the canning leftovers. This is fast food that won't hurt you, in fact, you'll never be able to eat soup from the little red and white cans again.
Gather round for gazpacho to bring our session to a close.

In addition to the normal class schedule we have set aside two sessions for you to gather a private party (minimum 6) of friends to learn the tomato canning process and establish an annual tradition. Call Terrie to make arrangements. (425-788-5696)

"Strawberry Fields Forever"

Sun, 05 Sep 2010 20:05:12 +0000

This is a half day or evening class . Some of the tastiest strawberries in existence are grown right here in the Snoqualmie Valley. Take full advantage of this locally grown fruit by putting it up for use throughout the rest of the year.

We'll make cooked jam and freezer jam, allowing you to control the sugar content.
Turn your fingers red slicing strawberries for the freezer. We'll give you ideas how to use these to chase away the winter blues.
Create and sample " Kait's Amazing Strawberry Pie". It'll get your guests fidgeting in their seats with eager smiles.
Start your own strawberry vinegar. Many uses not the least of which is a great salad dressing base without all the added sugars of commercial brands.
Learn how to make fruit roll-ups. A great snack that won't hurt you. Easy to store and even easier to eat.