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International Can-It-Forward Day Saturday, August 1

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Friends! I’m dropping in on this fine Friday evening to remind you that tomorrow is Ball Canning’s International Can-It-Forward Day. Starting at 11 am eastern time, we’ll be streaming live from the brand new Fresh Preserving test kitchens in Fishers, Indiana.

I’ll be showing you how to make a batch of Gingery Pickled Blueberries at 12:15 pm. Also demonstrating are Liz Lathan from Hoosier Homemade, Christy Jordan of the Southern Plate, Malia Martine Karlinsky from Yesterday on Tuesday, and Jarden Home Brand‘s very own Chef Sarah Page.

When you’re ready to tune in tomorrow, come back to Food in Jars. I’ll have a blog post right here on this site that will be streaming the festivities. If you prefer, you can also find the stream here.

Looking forward to seeing you all tomorrow!

 

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Upcoming Classes: Online! Collingswood! DC! Carlisle!

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We are heading into the home stretch of summer. If you haven’t yet pulled out your canning pot this season, consider taking a class to help boost your preservation mojo. I’ve got a handful of in-person classes on the schedule, as well as a pair of live online classes.

These online classes have been a total delight. Three times now, I’ve hosted them from my kitchen and a happy crowd of 20-25 people have tuned in. The conversation in the chat room has been consistently lively and I so enjoy the sense of community that builds over the course of an hour. If you haven’t joined one yet, I highly encourage you to do so!

Tuesday, August 4 – Live online class via Concert Window! This time, I’ll be talking about pickling (quick, processed, and fermented) starting at 8 pm eastern time. Class is pay what you wish. Sign up here.

Wednesday, August 5 – Small batch canning demo and book signing at the Collingswood library. 6:30-8 pm. Free!

Saturday, August 8 – Canning classes at the United States Botanic Garden in Washington, DC. The morning session is Pickled Carrots Two Ways (10 am to 12 noon) and the focus of the afternoon session An Introduction to Preserving Beets. That afternoon session will include a pressure canning demonstration.

Tuesday, August 11 – Jam making class through the Cumberland County Society of Farm Women in Carlisle, PA. Class is from 6:30 – 8:30 pm and costs $15. Contact Deb Yorlets at 717-574-2217 to sign up.

Wednesday, August 26 – Live online class via Concert Window! This class will be all about canning tomatoes. I’ll demonstrate how to cold pack and process whole tomatoes starting at 8 pm eastern time. Class is pay what you wish. Sign up here.

Friday, August 28 through Sunday, August 30 – Canning workshop at the Omega Institute in Rhinebeck, NY. More details here.

Wednesday, September 2 – Low Sugar Plum Jam with Weaver’s Way. I’ll show you how to make a lower sugar jam using late summer plums and Pomona’s Pectin in the kitchen at the Chestnut Hill Friends Meeting House. 7-9 pm. Click here to register.

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July Canning Classes: Goodwill at Homefields & Christina Maser Co.

tomatoes for honey sweetened jam

It feels a little hard to believe, but I only have two classes left to teach this month (summer seems to be flying by!). Both of these classes are out in the Lancaster area of Pennsylvania. If you’re within a couple hours drive, it’s a great region for a day trip! Here’s all the info!

This Saturday, July 18, you’ll find me at Goodwill at Homefields Farm (Manor Township – 150 Letort Road, Millersville, PA). The class is from 10:30 am to 12:30 pm and we’ll be making spiced nectarine jam. I’ll also talk about boiling water bath canning, best practices, and pantry storage. To register, contact Heather Conlon-Keller at 717-808-7060 or heather@homefields.org. Class fee is $22 per person, payable to Homefields.

Next Saturday, July 25, you’ll find me in Lancaster City, at the Christina Maser Co., talking about tomatoes. In this very hands-on class, we’ll make both cold packed whole peeled tomatoes and hot packed crushed tomatoes. Everyone will go home with samples from the class, a tomato canning how-to packet, and the knowledge to do it again. The class is from 10 am to 1 pm and costs $65. Click here to sign up.

To sweeten the deal, our friends at Fillmore Container are also giving away a stainless steel canner to a one participant in this class. More details about that are here.

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Books at the Market at High Street and Headhouse Square Farmers Market

All set up at the opening day of the Headhouse Square Farmers Market. I'm here until 2 pm!

This weekend, I’m going to be at two Philadelphia area markets with stacks of my books to sell and sign. With canning season in full swing, this is a great opportunity to pick up a book and some produce for canning, all at the same time!

On Saturday, July 11, I’ll be at the Saturday farm stand at High Street on Market from 10:30 to 1:30 pm (the stand is open until 3:30 pm, but unfortunately I can’t stay that long). This French-style market features produce from Plowshare Farms and a rotating cast of special guests. This week I’ll be there along with Food and Ferments. If you can’t make it this weekend, Madame Fromage has the full list of future guest vendors.

Then, on Sunday, July 12, I’ll be at Headhouse Market from 10 am to 2 pm. Look for me positioned between The Food Trust’s table and the Buzby Produce stand.

I’ll have copies of both books with me, along with the last of the orange Food in Jars stickers for giveaway. The books cost $20 a piece and I can take cash or cards!

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Upcoming July Classes: Chestnut Hill! Lancaster County! Online!

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I’m teaching four classes this month! One is in Philly, two are out in Lancaster County, and one is another live, online class via Concert Window. I’m focusing hard on tomatoes a little earlier in the summer that I normally do, in the hopes of sharing those skills before the season starts rocking. I hope some of you can join me!

  • Wednesday, July 8 – Whole Peeled Tomatoes with Weaver’s Way. I’ll show you how to prep and preserve whole peeled tomatoes in the kitchen at the Chestnut Hill Friends Meeting House. 7-9 pm. Click here to register.
  • Monday, July 13 – Live online class via Concert Window. This time, I’ll be making a small batch of peach jam. I’ll publish the recipe ahead of time, so that you can cook and can right along with me. Pay what you wish. Starts at 8 pm eastern time. Sign up here.
  • Saturday, July 18 – Jam making class and book signing at Goodwill at Homefields Farm (Manor Township – 150 Letort Road, Millersville, PA). 10:30 am to 12:30 pm. To register, contact Heather Conlon-Keller at 717-808-7060 or heather@homefields.org. Class fee is $22 per person, payable to Homefields.
  • Saturday, July 25 – Canning Tomatoes Two Ways at Christina Maser Co. We’ll cold pack whole peeled tomatoes and hot pack crushed tomatoes, all at Christina Maser Co. in Lancaster, PA. Class is from 10 am to 1 pm and costs $65. Click here to sign up.
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Industree’s Hail to the V Event

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Next week, I’m participating in an event that’s a bit outside my regular sphere. It’s a panel discussion put on by Industree called Hail to the V and it features women in the food and beverage industry in Philadelphia. Topics of conversation will include building brands as females, professional and personal stories, lessons learned, building respect, cultivating loyalty, and kitchen life.

This event is on Wednesday, July 1 from 2 to 5:30 pm at the The Restaurant School at Walnut Hill College. The moderators will be Madison Alpern and Jen Carroll.

  • Charlotte Calmels – co-owner, Bibou and Le Cheri
  • Phoebe Esmon – head bartender, Emmanuelle
  • Laura Frangiosa – chef-owner, The Avenue Deli
  • Monica Glass – executive pastry chef, Sbraga Dining
  • Chloe Grigri – general manager, The Good King Tavern
  • Joy Manning – editor, Edible Philly; recipe editor, Zahav cookbook
  • Marisa McClellan – writer, Food in Jars, Preserving by the Pint, and more
  • Erin O’Shea – chef-owner, Percy Street Barbecue
  • Valerie Safran – co-owner, Lolita, Barbuzzo, Jamonera, Little Nonna’s, and more
  • Marie Stecher – pastry chef-instructor, The Restaurant School at Walnut Hill College
  • Heather Thomason – head butcher, Kensington Quarters
  • Alice Tran – general manager, Laurel

Tickets are $15 for students, $25 for industry, and $40 for non-industry. Use the code “JARSVIP” to get 20% off admission. Drinks and snacks will be provided. Get your ticket here.

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