Tag Archives | tomatoes

Live Online Tomato Canning Class Tonight!

two crates of tomatoes

Tomato season is upon us! Join me tonight for a one-hour long tomato canning class. In this session, I’ll demonstrate how to prep tomatoes for canning and show you how build a water packed jar. We’ll talk about safety, best tomato practices, and I’ll answer all your questions!

The class starts at 8 pm eastern time and the fee is pay what you want. Join up over on Concert Window.

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Upcoming Classes: Online! Collingswood! DC! Carlisle!

class image revised

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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Preserves in Action: Shredded Chicken Chili

pulled chicken chili

On Wednesday, I wrote about how to make your home canned beans from dried (have you entered the giveaway sponsored by Mighty Nest yet?). Since so many of you mentioned in the comments that you like to use canned beans in chili, I thought that I’d share the basic chili recipe I use all the time. It uses 2-3 jars of beans and at least 2 quarts of preserved tomatoes.

When I have the time, I braise boneless skinless chicken thighs in puree of tomatoes, onions, garlic cloves, and fresh cilantro leaves until they shred easily. If I’m running short on time, I skip the braised chicken and instead just stir a pound ground turkey meat directly into the cooking chili (in that case, I add both jars/cans of tomatoes directly to the cooking chili). Of course, another option is to skip the meat entirely, but it would make my husband sad if I did that in our household.

pulled braised chicken

Let’s have a word about this shredded chicken. It’s an awesome addition to chili, but that’s not all it’s good for. I’ve been known to eat it wrapped in a tortilla or spooned over some braised greens. It’s incredibly flavorful and easy to make. I’ve taken to keeping a batch stashed in our freezer for lazy nights. Oh! One last thing about this chicken. Sometimes the onions make it a little bit sweet and so I’ll add either a splash of lime juice or the brine from a jar of pickled jalapeños to balance things out.

My apologies for the less than stellar photos in this post. I made this chili for dinner one night and forgot entirely to take pretty pictures. I snapped the image at the top of the post (it was the very last bowl) just moments before I ate it for a quick solo dinner. And we all know, the total lack of natural light in my kitchen makes photography hard, even on the most lovely natural light days.

But enough of that. On to the recipe!

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