Tag Archives | Facebook Live

Links: Rhubarb Compote and Homemade Harissa

Happy April, friends! Happy Easter and Passover, as well! I hope you’ve all had lovely weekends, filled with family and celebratory meals. I’ve spent most of the weekend with my extended family, first on Saturday night for our annual Seder and then today for brunch and an extended hang out at my cousin Angie’s house.

Angie is starting the process of cleaning out after 50 years in her home, and so none of us left empty-handed. Scott and I came home with a terracotta fish baker that once belonged to my Aunt Doris, and a five branch candelabra that was originally part of the decoration in the Russian tea room that my family ran in Philadelphia many years ago. We’re all set if the power goes out!

I’m really sorry that it’s been so quiet around here lately. After nine years of writing here, my creative well seems to be running a little dry. I’m hoping that the return of warmer days will help me regain my footing. In the meantime, I’ve got some links for you!

  • I’ve yet to spot any rhubarb around these parts, but when I do, I’m sure to make some of this hot pink rhubarb compote.
  •  While we wait for spring produce, there’s always candied grapefruit peel!
  • My food processor makes a terrible noise when I ask it to make almond butter, but with the help of earplugs, it does turn into the most gorgeous, spreadable paste.
  • I love Alexandra Stafford’s Instagram Stories because she’s always making the most wonderful dishes. I’ve been particularly jealous about her homemade harissa and overnight focaccia lately.
  • It has nothing to do with canning or preserving, but doesn’t this vegan alfredo sauce look good?!
  • This olive oil cake speaks to me.
  • I love the idea of building a zero waste grocery kit. Whenever I go grocery shopping, I do try to think through my list and determine what bags and containers I can bring with me to reduce the amount of packaging I consume, but this takes it a step further!

Also, a reminder! I’ve restarted my Facebook Live series. This month, I’ll be doing a live stream demo on Monday, April 2 at 9 pm eastern (6 pm pacific). I’m going to make a batch of the Strawberry Cocoa Jam from Naturally Sweet Food in Jars (if you have the book, you can follow along!). Just head over to the Food in Jars Facebook page to join the fun!

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Where I’m Going, Where I’ve Been – March 2018

Though the true start of the canning season is still a ways off where I live, my calendar is beginning to fill up with classes and events (and if you want me to come and teach at your school, church, farm, library, or market in 2018, now’s the time to get in touch!).

Where I’m Going

My first in-person class of the season is Saturday, March 24 from 9:30 to 11:30 am at Valley Variety in Hudson, NY. In this two-hour workshop, we’ll make a batch of low sugar strawberry vanilla jam. It’s a good opportunity to learn more about Pomona’s Pectin, the role of sugar in canning, and how to process jars in a boiling water bath. Whether you’re a new canner or someone who’s looking to refresh your skills, this will be a good class for you! $80. Register here.

If you’re not in the Hudson Valley or can’t swing the class, I’m also restarting my regular Facebook Livestreaming demos. The first one of the season will be on Monday, March 19 at 9 pm ET/6 pm PT. These are free, hour-long sessions in which I’ll demonstrate how to make a recipe from one of my books and I’ll answer all your questions. Make sure to like and follow the Food in Jars Facebook page to get the notification when the livestream is beginning!

Where I’ve Been

Many moons ago, I had a conversation with Aleen Simms for Originality, the podcast she co-hosts with K. Tempest Bradford. I love the format of this podcast, because Aleen and Tempest share snippets of what their guests have to say and then use those bits of audio as a springboard into their own conversation. The episode went live last month and you can listen to it here.

Also, do you know that I also co-host a podcast? Called Local Mouthful, it’s a show in which Joy Manning and I talk shop with obsessed home cooks everywhere. I mention it because it’s come to my attention that I don’t do a great job making sure that my Food in Jars readers know about the show and I really think you guys would like it. We talk about food news, offer audio recipes, interview cookbook authors, and share all our culinary tricks and tips. If this sounds like something you’d dig, subscribe here!

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Cranberry Blueberry Jam

On Monday night, I did my final live demo of the year. I talked about fruit pastes, answered questions, and made a batch of cranberry blueberry jam using fresh cranberries and frozen wild blueberries (though regular frozen blueberries would also work).

This recipe uses the same technique as the raspberry version I posted over the weekend. You combine frozen fruit with fresh cranberries to get a preserve that is flavorful, not-too-sweet, and perfectly set (cranberries are magical in the setting ability).

If you want to watch me making this jam, you can see the full video after the jump (or, if you navigated directly to this post, you should see the player below).

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Upcoming Classes: Facebook! Glen Mills, PA! Sewell, NJ! Arundel, ME!

After a slow few weeks, event season is picking back up around these parts. Here’s where you’ll find me this week!

Monday, August 7
It’s a Facebook Live night! I’ll be streaming on my Facebook page from 9-10 pm Eastern Time. Tonight, I’ll be talking about steam canning, which is one of the skills we’re focusing on in this month’s Mastery Challenge.

Tuesday, August 8
I will be at the Rachel Kohl Community Library in Glen Mills, PA from 6-7:30 pm, offering a free small batch jam making demo. I will have a limited number of books with me and will offer up tastes of the jam at the end of the event.

Thursday, August 10
You’ll find me at the Margaret E. Heggan Free Public Library in Sewell, NJ from 7 to 8:30 pm for a free pickle making workshop. I’ll show you how to make both refrigerator pickles and shelf stable pickles and will have samples for tasting. I’ll also have a limited number of books with me for sale and signature.

Saturday, August 12
I’ll be at Frinklepod Farm in Arundel, ME for a four-hour, hands-on canning workshop. Participants will peel, chop, stir, pack, and can 3-4 delicious batches of jams, pickles, and chutneys. This empowering and fun workshop is appropriate for both beginners and experienced canners alike and all participants will go home with jars of preserves made in class. More details and registration information here.

For all my upcoming classes, head over to the classes and events page!

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Small Batch Bread and Butter Pickles

Last night, I spent an hour in my kitchen making bread and butter pickles and talking to my phone (otherwise known as doing a live broadcast via Facebook). I answered questions, used a mandoline slicer without injuring myself, and at the end had three and a half pints of tasty pickles for my efforts.

I’ve published a few different variations on bread and butter pickles over the years, but have never managed to get one up on the blog. Well, let’s change that. This is the exact version I made last night. It doubles and triples beautifully if you’ve got even more veg to use up. And it’s the perfect thing for this month’s hot pack challenge!

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Facebook Livestream Summer Schedule

For that few months, I’ve done a series of Facebook Live broadcasts in something of a haphazard fashion. I’ve been promising that I would get more organized with these and release a schedule. And look! Here it is. I’ll be doing livestreaming demonstrations and question & answer sessions on the following days from 9-10 pm eastern time on the Food in Jars Facebook page.

The bulk of these dates are Monday nights (any later in the week, and 9 pm seems impossibly late). If you can’t watch live, you can always tune in after the fact and watch the saved broadcast. And if you’ve got a burning question that you want me to answer but can’t join in live, just shoot me an email and I’ll make sure to get to it.

Finally, you may notice that the first of these scheduled live broadcasts is tomorrow night. I’ll be making cold packed pickled okra and answering questions. Join in then!

May 22
June 5
June 19
July 3
July 17
August 7
August 21
September 5 (note that this is a Tuesday rather than a Monday)
September 18

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