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Sour Cherry Winner, Classes + More

sour cherries

Once again, I’m a bit later in announcing the giveaway winner than I had intended. However, I’ve had a lovely weekend, in which I taught a peach jam class (I’ll be posting the recipe tomorrow), spent some quality time with my fiance, finally got the mess of the apartment under control and ate some delicious summer produce (I think the highlight was the purple potato salad with sweet onions and homemade mayo), so I just don’t feel bad about my tardiness.

This little jar of sour cherry jam goes to Heather, commenter #14. Congratulations Heather (I’ll be emailing you shortly). I do wish I had enough to share with all of you, as this was a particularly delicious batch, but sadly, my supplies are quite limited. I do have good news for those of you in the Philly area, though. I was down at the Headhouse Square Farmers Market this morning, and I spotted sour cherries at Three Springs Fruit Farm, so there are still some to be had if you want to make your own jam.

In other news, I’ve got a new class to announce. I’m going to be leading a community canning workshop at Philly Kitchen Share on Saturday, July 25th, from 2-6 p.m. The reason for the extended block of time is that this a hands-on session in which we’ll peel and process 120 pounds of tomatoes. The workshop is limited to ten people, and all participants will be taking home 4 quarts of tomatoes. There are still a few spots left, so click here if you want to sign up. Cost is $30 per person.

And now, some links!

Veggicurious has been making savory jellies. They look gorgeous.

Culinate’s Caroline Cummins remembers her father-in-law and the jams he made.

Canning is so hot right now that it’s getting a mention in the Washington Post.

Minimally Invasive made a rosemary-thyme syrup that sounds totally divine.

Rich in peaches? Check out Doris and Jilly’s post on how to have homemade peach sherbet in January.

The Kitchn makes Blenheim apricot jam and discusses the differences between jams, jellies, conserves and more.

And pickles! Pickled mustard greens. Pickled shallots. Tarragon-garlic pickles.

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Canning is cool & a class update

Red radishes

Canning has been popping up in media outlets all over in recent days and yesterday morning, I added my two cents to the hubbub by appearing on the Fox29 morning show for five minutes. I brought a collection of canning books, half a dozen jars of pickles and jams, two enormous pots and an assortment of canning tools to dress the table and just casually chatted with Michelle Buckman, the consumer reporter. The time flew by and I had a great time. If you weren’t able to catch the segment yesterday, you can see it online here.

Thanks to the Fox29 segment and the piece that appeared in Daily Candy last week, my canning classes at Foster’s are rapidly filling up. I’ve been told that there are just two spots left in the July peach class and classes on pickles and tomatoes are also nearing capacity. If you want to take one of those classes, the time to sign up is now. We’re also considering adding another class or two, if you’re intrigued by that (maybe blackberry jam?), leave a comment so that I can gauge interest.

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Peach Jam Class

slice-of-peaches

Originally, when we announced the canning class line-up at Foster’s, we had a class down in which I would teach some folks how to can peach halves in light syrup. For some reason, that class has been singularly unpopular (there are only two people signed up, while there’s a waiting list for the strawberry-rhubarb jam class). So, we’ve (the very nice people at Foster’s and I) decided to transform that session into a peach jam class. So, if you were bummed about missing out on the jam class this Saturday but weren’t particularly interested in peach halves, you now have a new option!

Click here to register. If you have any questions about the class, ask away in the comments and I’ll get back to you!

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Update on the canning classes

gumballs

I recently heard from the folks at Foster’s Homewares that my summer canning classes are beginning to fill up. The first class, on strawberry-rhubarb jam is totally full (with one person on the waiting list) and the others are in various states of enrollment. If you were thinking about taking one of the classes, the time to sign up is now. In each class, I’ll be going over the basics of home canning, including safety tips and how to do the hot water process, in addition to focusing on a particular recipe. Each class costs $39 and all students get to take home a jar of whatever we made that day.

June 13th (sold out)
Strawberry Rhubarb Jam

July 11th
Peach Halves in Light Syrup

August 8th
Polish Style Dill Pickles

September 12th
Chopped Tomatoes

Click here to sign up for a class!

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A Giveaway and Lancaster County Extension Workshops

More Jars

One of the things I was totally unprepared for, when I first started blogging at Slashfood, was the fact that it would turn me into a desirable target for PR people trying to get their products noticed. Within my first month there, I was being contacted on an almost daily basis and by the time I left, I was getting upwards of 7-10 pitches a day. The flow has quieted a great deal since my departure, particularly since I’ve been diligent in pointing those eager PR folks in the direction of Kat, Sara and Alex.

However, occasionally a box or envelope still shows up and recently, a paperback copy of The Compassionate Carnivore landed on my doorstep. It’s a memoir by Catherine Friend, about finding a way back to a more humane and sustainable approach to animal farming and consumption of meat. It’s a good book. I know, since I read a reviewer’s copy of it last spring when it was first published. It has an ethos that goes hand in glove with the food in jars lifestyle I’m trying to live. So I thought I’d have a giveaway. I realize this book might not be quite as popular a giveaway as a jar of homemade jam, but isn’t it just as important to feed your mind as it is to feed your belly? Leave a comment by Sunday at 5 pm to enter. I’ll be in touch if you’re the lucky winner.

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Over the years, I’ve learned a lot about canning and food preservation, but I’ll be the first to admit that I still have much to learn. That’s why I’ve signed up for a couple of advanced food preservation classes this summer through the Lancaster County Extension Service (it’s the closest extension service to Philly). I’m going to be taking their pressure canning class on Thursday, July 16th at 6 pm (I’ll be leaving work a little early for that one) and their high acid canning class on Saturday, August 15th at 10 am. The classes both run two hours and cost $10. If any Philly folks are interested in riding out there with me for either of these classes, leave a comment and I’ll get back to you. More information about those classes is after the jump.

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Registration for Canning Classes Now Open!

I  heard today that registration is open for the canning classes. Talk to your friends, gather your relatives and let any other canning kindred spirits in your life know that now is the time to learn to make jam, pickles and more! Let me know if you have questions about the classes, otherwise I look forward to seeing some of you there!

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