Last Saturday, another batch of jar cozies appeared in my mail box. These guys are from Marci in Wisconsin and I’m absolutely smitten with them. I particularly love that she made one that is just a band, because it slides right around my beloved pint and a half jar. She also included a handmade dishrag that I will be pressing into service later tonight. Thanks Marci!

And now, some news about my canning classes. If you’ve tried to register for one of canning classes on the Foster’s Homewares website in the last few days, you may have noticed that their site is currently down. Sadly, the store is having some troubles. The owners are trying to find a way to stay in business, but the future is murky. Happily, some friends have already volunteered an alternate location, so the classes will go on with their topics, dates and times intact.

As soon as I know more, I will announce whether the classes will indeed be moving and where the new location will be. You can continue to sign up for my classes, just drop me an email at foodinjarsATgmail.com. Unfortunately, the class scheduled for this Saturday, May 1st is canceled. If you were signed up for this class, please get in contact so we can make arrangements to get you into a different class.

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Though it’s still only March, the summer canning season is just proverbial moments away. And since it’s going to be here before we know it, I thought it was time to tell you about the classes I’ll be teaching at Foster’s Homewares (in Philadelphia) in May, June, July and August. We’ll be offering six classes in all, three focusing on jams and chutneys and three on the pickle-y pucker-y side of things. Classes run from 11 a.m. until 12:30 p.m., cost $39 a pop and all students leave each class with a small jar of whatever we made that day.

Pickled Asparagus
Saturday, May 1

Apple-Rhubarb Chutney
Saturday, May 15

Strawberry Jam
Saturday, June 12

Peach Jam
Saturday, July 10

Dilly Beans
Saturday, July 24

Cucumber Dills
Saturday, August 7

I am also currently working on getting a couple of more hands-on canning workshops scheduled for the summer and I will let you all know when I have more details. Those workshops require slightly longer time commitments and more student involvement than the Foster’s classes, but have a much higher pay-off in terms of the amount of foods in jars that you end up with at the end of the day (depending on what we make, you’ll leave with three or four jars of food you helped preserve).

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I recently started writing for Grid Philly, a local magazine devoted to helping foster a more sustainable Philadelphia. My first article is in the April issue, which hit the streets in the last couple of days. If you live around these parts, you’ll find Grid at a variety of independent restaurants and retailers. If you don’t live here, you can check out my article, extolling the virtues of rhubarb, here. To see the actual layout, flip to pages 22 and 23 of the digital edition.

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As you regular readers know, I really love to talk about seasonal food and the many ways to preserve it. So, when reporters reach out to me, needing some canning information, I’m always delighted to talk to them, because I’m crazy for this stuff. However, rarely do these conversations turn into much. However, a recent chat I had with food writer Jeff Houck turned into a nice, juicy article in the Tampa Tribune that hit the internet earlier this week and will appear in the Sunday edition of that Trib. So fun!

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After a couple of months off from teaching, I’ve got two classes coming up, both that will focus on cranberries (just in time for Thanksgiving!).

The first is a cranberry jelly class at Philly Kitchen Share on Sunday, November 15th. I started making my own cranberry jelly last year after realizing that the canned stuff contains high fructose corn syrup (I can’t believe I never read the ingredients before last year). Homemade cranberry jelly is delicious, easy to prepare and makes a wonderful hostess gift if you’ve been invited out for the holiday this year. Here’s the class description (click here to register):

Planning your Thanksgiving spread? Consider adding a glowing jar of homemade cranberry jelly to the menu this year!

In this class, you’ll learn to make cranberry jelly that won’t retain the shape of the jar when decanted, but will complement your turkey and trimmings beautifully. The class includes instruction on the basics of hot water bath canning, an easy-to-follow recipe for cranberry jelly and one pint jar of jelly for every student. The class will be taught by local food writer and canning teacher Marisa McClellan.

Sunday, November 15, 2009
3 – 4:30 p.m.
$45

The second class is one focused on cranberry chutney, at the new Foster’s Homewares (33 N. 3rd Street, Philadelphia, PA). We’ll make cranberry chutney and walk through the steps of hot water bath canning. At the end of the class, each student will take home a half pint of chutney (it is amazing as part of a Thanksgiving relish tray). To register, click here.

Saturday, November 21, 2009
11 – 12:30 p.m.
$39

And before I sign off, I’ve got one more treat for you. I’ve been trying to slim down my stack of cookbooks* and so have  pulled out a few to give away (sadly, none are canning related). Tonight, I’ve got Chocolate for Breakfast by Barbara Passino to pass along to some lucky cacao lover. Just leave a comment by 11:59 p.m. on Monday, November 2nd for a chance to win.

*Yes, this is a book I received as a free review copy.

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Originally, when we announced the canning class line-up at Foster’s, we had a class down in which I would teach some folks how to can peach halves in light syrup. For some reason, that class has been singularly unpopular (there are only two people signed up, while there’s a waiting list for the strawberry-rhubarb jam class). So, we’ve (the very nice people at Foster’s and I) decided to transform that session into a peach jam class. So, if you were bummed about missing out on the jam class this Saturday but weren’t particularly interested in peach halves, you now have a new option!

Click here to register. If you have any questions about the class, ask away in the comments and I’ll get back to you!

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I recently heard from the folks at Foster’s Homewares that my summer canning classes are beginning to fill up. The first class, on strawberry-rhubarb jam is totally full (with one person on the waiting list) and the others are in various states of enrollment. If you were thinking about taking one of the classes, the time to sign up is now. In each class, I’ll be going over the basics of home canning, including safety tips and how to do the hot water process, in addition to focusing on a particular recipe. Each class costs $39 and all students get to take home a jar of whatever we made that day.

June 13th (sold out)
Strawberry Rhubarb Jam

July 11th
Peach Halves in Light Syrup

August 8th
Polish Style Dill Pickles

September 12th
Chopped Tomatoes

Click here to sign up for a class!

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