Checking In + Upcoming Canning Classes

March 23, 2011(updated on October 3, 2018)

313 | 365

I realize it’s been quite silent around here lately. The middle chunk of my book was due yesterday and so for the last couple of weeks, I’ve done nothing but work (recipe testing, writing and day job), eat and sleep. Yesterday, after I cut and pasted everything together and hit send, I stood up, stretched and walked to Trader Joe’s.

It was around 5 pm and all the others on the street were heading home from work. A block away from home, I noticed that I was getting funny looks from people and realized that I had been grinning at everyone who passed me. As I gathered my groceries, I also selected the daffodils you see above. To my mind, they are one of the most joyous and celebratory of flowers, perfect for a girl who has just met a deadline.

I still have one more big push of writing to accomplish before the draft is done. However, for the next 48 hours or so, I’m just going to enjoy my daffodils and the fact that so much of it is already written.

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If you’re in the Philadelphia area, you might be interested in the fact that I’m teaching a Vanilla Rhubarb Jam class this Saturday at Indy Hall (20 N. 3rd Street, Old City). There are still four available spots, so please do shoot me an email if you’d like to sign up. The class is from 11-12:30 and will include the basics of boiling water bath canning, a chance to make and taste a delicious jam, and the opportunity to pick my brain for the bulk of that time.

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Now, what delicious jar-based things have you been eating lately?

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26 thoughts on "Checking In + Upcoming Canning Classes"

  • Forgot to say I have been eating canned cherries and peaches in a delicious homemade whole milk Ricotta and Fruit Pie.

    -Brenda

  • I’ve been enjoying the last few jars of my black raspberry freezer jam – in oatmeal, yogurt, and on homebaked bread. Can’t wait until things grow more around here, so I can get into canning season, my favorite time of year.

  • Dude, I teach canning classes for the UMaine Extension, and I am seriously wondering how you teach a class in an hour and a half! I’d be running like a chicken with my head cut off. Or babbling incoherently. I teach a 3-hour hands-on class. 🙂

    1. I teach canning classes around the community gathering places in Knoxville, TN–and mine also take 3 hours (hands-on)!

  • Glad to hear your book is coming along. When I lived in Washington I always looked forward to the Daffodils. This year however, I just bought myself a ring with a Daffodil on it as they real ones are a long time coming here in Alaska.
    I made the Salted Caramel Budinos in a jar that you posted a while back. They were delicious. Also, Meyer Lemon Pudding in Weck jars. I must have been in a pudding mood this weekend.

  • i’ve taken some of the white peach sauce–flavored with lemon and cardamom–from last summer and made very yummy muffins. (a fairly standard applesauce muffin recipe, if anyone’s interested i can forward it on.)

    1. I would love that white peach sauce recipe. I have been working on my last jars of pickles and spicy carrots. Garden is planted and ready to go!!

      1. i hobbled a few different recipes together (being careful to use the greatest amount of lemon juice found in any of them) and came up with something we loved.

        4 lbs white peaches (peeled, pitted, cut into large dice)
        2 c white sugar
        2/3 c light brown sugar
        6 Tbs bottled lemon juice
        1/2 tsp vanilla
        1 tsp freshly ground cardamom seeds (less if you want a more subtle flavor here)
        2 tsp powdered pectin

        yielded 4 pints, cooking time was fairly brief–maybe 15-20 mins?

        i’m jealous of your garden! in philly we are not yet warm enough–though i did sneak in some hardy scallion seeds already, most will have to wait another two weeks at least.

  • Lovely photo. I can’t wait to get your book, m’darlin’. Your Meyer Lemon Marmalade is the highlight of my fridge — a daffodil in jar form.

  • I will be in Philly in August, any chance you will be doing a class then? I am eating different marmalades right now. I have given most of my jams away, I can’t seem to help myself cause it is just so darn fun to share! lol

  • I have been enjoying my honey lemon jelly and my creamsicle marmalade – on toast, in yogurt, on a spoon . . .

    I’ll be having a “class” of my own with my friends who are fearful of water bath canning and making jam – I’m thinking this will be an all day affair.

    Good luck with the book!

  • Oh man, I wish I could make the class, but my Saturday mornings are spoken for til after the Broad Street Run. I’ll be keeping an eye on the schedule and signing up for something after that!

  • I wish I was closer…I would love to take that class and make the vanilla rhubarb jam. Will you be posting the recipe online? I made pumpkin butter in the crockpot this weekend, and it is in my fridge and freezer now…

  • It’s maple sugaring season up here in New England, so fresh maple syrup is our latest food in jars delicacy. Good luck with your book writing!

  • I have taught friends about canning, I can’t figure out how you do it in an hour and a half. You are amazing! I love your blog.

  • they are one of the most joyous and celebratory of flowers…
    unless you consider the working conditions of daffodil pickers…

  • I am so excited for your cookbook! Thanks for keeping in touch despite the push.

    Last week I came up with a fabulous mango cranberry chutney to use up the beautiful mangoes in the market and cranberries in my freezer. I’ve been eating it with cheese and crackers and by the spoonful!