Tag Archives | lancaster county

Tomorrow (Friday, August 8) in Lancaster County

so many peppers

I’m headed to Lancaster County bright and early tomorrow morning for a day of events! If you’re in the area, I’d love to see you at one of these classes or demos! I’ve heard that the demo at Fillmore Container is practically sold out, but there is plenty of availability at Lemon Street Market. As added incentive, everyone who comes out will get a Food in Jars sticker!

August 8 – Lancaster, PA
10-11:30 am – Canning class at Fillmore Container. Click here to sign up!
1-3 pm – Demo and signing at the Le Creuset Outlet. No registration required!
5:30 – 7:30 pm – Canning class and signing at Lemon Street MarketClick here to sign up.

Additionally, Fillmore Container is hosting a giveaway of Orchard Road products in conjunction with my visit out to their place. Check out this blog post for more details and to enter!

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Jars on Vacation: Lancaster County and the Lehigh Valley

Lancaster Farm Fresh goods

In recent years, I’ve developed something of a habit of planning vacations to jar-friendly destinations and them coming back here to share what I saw. Recently, Scott and I spent a week bopping around Lancaster County and the Lehigh Valley, and really, there’s no better place for jar spotting.

preserves from Rooster Street Provisions

For the first half of our trip, we stayed in a fabulous condo across the street from Lancaster’s Central Market. On Tuesday morning, we zigzagged our way through the market (it’s only open Tuesday, Friday, and Saturday). Scott grazed on samples of baked goods while I snapped a few photos of jars.

smoked pepperoni sticks

I loved the preserves and charcuterie on offer at Rooster Street Provisions. I kicked myself that I didn’t get any of their cured meats.

yogurt in jars

I love that Linden Dale Farms is selling their yogurt in jars. They’re a type that is rated for home preserving, so not only can you get some delicious yogurt, but then you can turn around and can up some jam or pickles!

hot sauces

Hot sauces, jams, jellies, and pickles as far as the eye can see!

food in jars at Central Market

Amish-preserved foods. I used this photo as a header for a post recently, and a few folks thought it was my stuff. It’s not! So sorry for the confusion!

PIC_4413

This photo is from our visit to Good’s Store in East Earl, PA. It’s one of my favorite places to guy jars, because they devote an entire aisle to canning gear and they’re always fully stocked. I loved this tower of the blue heritage jars and couldn’t help but pick up a couple boxes.

Wall of preserves!

On the last day of our trip, we were headed to a friend’s annual barbecue in Allentown and so stopped at the Allentown Farmers’ Market to pick up something to bring. I couldn’t resist snapping an Instagram photo of this wall of preserves.

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Photos from a Food in Jars Potluck

part of the spread

I spent most of this past Friday in Lancaster County. It was a full day, including a book signing at DogStar Books, a canning class at the Lemon Street Market (an awesome resource for bulk staples and gluten-free food) and a potluck with the Essen Cookbook Club.

roasted corn salsa

Every part of the day was terrific, but the potluck was a particular treat. Organized by Essen owner Betsey Gerstein Sterenfeld, the Cookbook Club meets every three months and each gathering features food from a single cookbook. This time, they focused their efforts on Food in Jars.

dilly beans

Because my book doesn’t include much in the way of finished dishes, they embraced the concept of Preserves in Action and used many of my recipes as starting places for finished dishes. There was sausage in my marinara sauce, a pork roast topped with the cherries in red wine syrup and several of the mixes in jars baked up to their finished state.

Betsey made a layered salad of ricotta cheese, cantaloupe jam, torn basil and cucumber slices. It might sound a little strange, but it was awesome. I had three servings.

pickled cauliflower

This arugula salad with the pickled cauliflower was particularly nice!

trio of jams

Jam and scones!

granola with applesauce

Maple pecan granola, served with applesauce (which is actually how I often eat it. Tastes like instant apple crisp).

Truly, the whole potluck was a total treat. Many thanks to Betsey from Essen for coordinating and for all the Cookbook Club members for taking the time to make so many of my recipes. I so enjoyed meeting everyone!

In other news, the winner of the A Year of Pies giveaway is commenter #236. That’s Carlie from able-bodied girl. Carlie, I’ll be in touch shortly to get your contact info.

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Jars on Vacation: A Week in Lancaster County, PA

recent jar acquisitions

We’ve been back home for just over 24 hours and already, our vacation week is starting fade in the presence of regular life. While I unpack, do laundry and find spots for some of the treasures we picked up, here are a few jars from the trip.

baby pattypan in a jar

Baby pattypan squash, on their way to being pickled.

peanut butter chocolate dessert in a jar

We finished dinner at Ma(i)son in Lancaster City with a half pint jar full of chocolate peanut butter goodness.

finished dessert

All gone.

bailing wire jars

A couple of the vintage jars I picked up.

Food in Jars

Spelling out the name of this blog. It was too bad I couldn’t find a better ‘F’ in that box of blocks.

pickled pattypans

Those pattypans, all pickled and delicious.

packing jars

Making refrigerator pickles on a picnic table. You’ll see more of these soon, in an unexpected place.

post-vacation sea of jars

And home again.

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Black Raspberry Jam

beautiful blacks

I discovered raspberries when I was nine years old. That was the first spring my family lived in Portland, and tucked back behind our garage were some well-established red raspberry canes. For the weeks that they were in season, I would squeeze myself into the space between the garage and the fence and eat every ripe berry I could reach.

pre-mashing

It’s been years since I’ve had access like that to raspberries. My parents have a few canes, but I’m rarely able to get out to Portland when they’re ripe. In the last few years, I’ve made a point of indulging in a bit of raspberry u-pick, but until this week I wouldn’t have been able to tell you the last time I felt well and truly sated when it comes to raspberries.

four pints

Raspberry season arrived earlier this week to my neck of the country and I determined to splurge on a truly indulgent volume of berries. I opted for black raspberries, after hearing their many virtues praised by a friend who’s berry-judgment I greatly trust. On Tuesday, I took myself on a little field trip out to Lancaster County to buy jars at Good’s Store and pick up a flat of black raspberries from Shenk Berry Farm.

cooking black raspberry jam

Though I was mostly innocent to black raspberries before this week, I am now well and truly converted to their many charms. They are smaller than their red siblings and quite seedy, but not in an unpleasant way. There’s a slight hint of wine in each bite. And they make dark, gorgeous, spreadable jam.

black raspberry jam

The following recipe is a very basic one. There’s nothing here but fruit, sugar, lemon and a just a bit of pectin (though if you’re okay with a slightly runnier jam, you could easily do without. Just make sure to track your temperature with a thermometer to insure you get to the set point).

Feel free to add cinnamon, nutmeg, sage leaves, star anise or some other flavor enhancer, should you wish. This recipe would also work equally well with red raspberries if black ones are not to be had in your area.
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Pictures of jars from Lancaster County

So far this weekend, I’ve purchases five wonderfully unusual jars (big ones for storing grains, flours, cereals and more), dug through a wagon of free stuff to discover two sandwich plates that match the ones in my kitchen cabinets (as well as five Fire King coffee mugs and an old grater), wandered many antique store aisles and eaten far, far too much. I’ve also been taking pictures of jars wherever they’ve caught my fancy. Here are a few.

canning jars
John Deere Jars
jars of pickled brussels sprouts
jars of pickles, chow chow and jelly
me with 1/2 gallon jar

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