Tag Archives | seattle

Seattle Area Events for Naturally Sweet Food in Jars

pantry at delancey

These events make up the last leg of my west coast book tour. Both the classes at Lepp Farm Market and The Pantry are wait list only, but there’s still plenty of space available for my Book Larder event. Hope to see you guys there!

Monday, April 18 (Abbotsford, BC)
Next, a leap to the north. I’ll be teaching a canning class at Lepp Farm Market (33955 Clayburn Road) from 7 to 9:30 pm. This class costs $77 (which includes a copy of the book) and you can register here.

Tuesday, April 19 (Seattle)
I’m returning to The Pantry at Delancey (1417 NW 70th Street) for a canning class focused on natural sweeteners. We’ll make four recipes from the book, and everyone will go home with a jar or two of freshly made preserves. The class is from 6:30 to 9:30 pm and costs $85.Register here.

Wednesday, April 20 (Seattle)
I’ll be at the Book Larder (4252 Fremont Ave. N) in Seattle from 6:30-8 pm demonstrating a half batch of the strawberry cocoa jam from the new the book and signing as many copies as I can. The event is free, but they ask that you RSVP using the form at the bottom of this page.

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Classes at The Pantry at Delancey in Seattle and an Event at the Book Larder

rhubarb/sugar/rosemary
Every time I announce my class schedule, I hear from bunches of you that you wish I could come and teach a class in your town. This summer, I’m going to be doing a bunch of traveling and teaching as a way to help promote my book and hopefully, I’ll be able to make a few of your wishes come true.

The first firmed up, official book-type dates I have to announce are those in Seattle in early June. On Sunday, June 10 at 11 am, I’ll be at the Book Larder, doing a canning demo and book signing.

Then, on Monday, June 11 and Tuesday, June 12, I’ll be at The Pantry at Delancey, teaching a pair of identical classes that will feature four recipes/canning skills. We’ll be making gingered pickled sugar snap peas, slightly spicy pickled asparagus, rosemary rhubarb jelly (you can see the jam version of that recipe above) and strawberry vanilla jam. Those classes are filling up fast, so make sure to reserve your spot soon.

For those of you who don’t live in Seattle, I’m also currently working on events in Portland, Eugene, San Francisco, LA, Austin, New York, Philadelphia, Baltimore and Washington, DC.

If your city isn’t on the list and you want me to come to your town, let me know. Because I’m funding this tour entirely on my own, what I’m trying to do is schedule pairs of paid classes and free events everywhere I go so as to help cover costs. If you can help me find ways to make that work, I’d love to hear from you.

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Seattle Pictures + Raspberry Jam

outdoor kitchen

A couple of months ago, based solely on a handful of tweets and a couple of emails, I logged onto Travelocity and bought a plane ticket to Seattle in order to spend some time with a number of people upon whom I’d never before laid eyes. This is a scenario that might give lots of folks pause, but I felt completely at ease, because I was going to be part of the Canvolution.

I landed late on Friday night and a friend of more than ten years picked me up. She took me home with her and tucked me into a wonderfully cushy, comfortable bed. The next morning, she dropped me off in a KFC parking lot, across from the U District farmers market, where I met up with Tea and ogled produce that I could not have (I did buy a wreath of garlic to bring home). The rest of the day went by in a blur of ferry rides, more farmers market shopping (where I ate two incredible figs) and lots and lots of canning, feasting and laughter.

Now, looking back on the hours I spent last weekend with Tea, Viv, Shauna, Laura, Kim, Kimberly, Jeanne and others, I am so totally grateful and delighted that I bought a plane ticket on impulsive.

The only problem I had with my trip out to Seattle was the fact that I couldn’t really bring any of the food we made back with me (I didn’t want to take the risk that the TSA would categorize my homemade jam as a liquid and confiscate it). I did leave the canning party with a couple of jars, but I left them with my parents to bring when the come out for the wedding in a few weeks. So, when I got back home, I was jonesing for a canning project or two. So I canned plums in a honey syrup and made raspberry jam.

raspberries

This was actually the first batch of raspberry jam I’ve ever made. I’ve always looked at raspberries as being too precious to turn into jam. I believe they are far better eaten out of hand, until your fingers are stained bright red and your belly aches. However, the raspberries were so abundant in the field that I made myself half-sick from overindulgence before I even got home. I couldn’t bear the idea of eating another berry, but the 2 1/2 pounds needed to be used. So jam it was.

I made this batch using weight measures as opposed to cups, because my scale was on the counter and it seemed easier. If you don’t have a scale, I’m under the impression I used approximately 8 cups of fairly well-packed berries. Additionally, unlike my blackberry jam, I did not seed this batch. I look at the seeds in raspberry jam as being part of its charm so I left them in. However, if you’re a seed hater, feel free to seed (check out the instructions in the blackberry jam post).

raspberry jam

And, since I like to share, I have one half pint of this amazing, jewel-like jam to giveaway. Leave a comment before Tuesday, September 8th at 11:59 p.m.

Now, recipe time…

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Off to Seattle

I’m headed to the airport in just a few minutes for my flight out to Seattle this weekend. I am totally delighted to be going to hang out with so many cool canning folk while out there. Giddiness abounds!

There are still a few spots left in my Sunday canning class, and I’d love to have a few more of you join me. We’re going to be making plum jam and talking about the basics of boiling water canning, which is always a good time. If you want to sign up, click here!

See you all on the flip side!

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Seattle Canning Class Update

multi-colored beans in jars

About a week and a half ago, I mentioned that I’m headed out to Seattle for the Canning Across America weekend on August 29th and 30th. One of the reasons I’m going out there is to teach a canning class at Starry Nights Catering and Events on the 30th. I’ve been really excited about this class, but right now, it looks like it may not happen as there’s only one person signed up for this class.

In order for this class to go forward, I need more people to sign up for this class. I’ve set up an event registration page at Brown Paper Tickets to make it easy for folks to sign up (tickets are now available for purchase online! except that it’s not yet live, feel free to leave a comment if you want to sign up and I’ll follow up with you). I would so love and appreciate it if you could all help me spread the word (many thanks to Shauna who included my class in her preserving post last week). Tell your Seattle-area friends and family to come and spend an afternoon learning about canning with me! All the details are after the jump.

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