I have to admit I wasn’t so welcoming to fall when it started to show its face around here. I was sad to see summer coming to an end, but then I remembered that there are lots of things l love about fall, like working out and not being fearful of a heat stroke…
This weekend I’m officially welcoming fall with a hike in the North GA Mountains followed by a wine tasting (I’m setting my expectations low for the wine, but we will see). I also hope to get my hands on some apples and spend Sunday putting up jars of apple butter. Very fall indeed.

pot pies   |    winter greens  |   apple butter  |  fall beers   |   fire pit  |  fall fashion



I met Lyn from Preserving Now at the Morningside Farmers Market where she was selling her delicious jams. We chatted for a bit and I noticed that she also offered classes here in Atlanta. One thing led to another and Lyn and I decided to team up and bring this review to you.
Lyn Deardorf has been canning for over 40 years and you’ll learn both the science, and the art of canning in her class. She starts with a little meet and greet discussion where we share why we are interested in canning, and in turn what has brought us to her class. Answers range from growing and putting up ones own produce to the novice looking to explore something new. I loved hearing everyone’s stories, and their connections to canning. Canning has a long history and for many it’s been passed down through generations and connects us to our past.
When Lyn said we’d be making bread and butter pickles I couldn’t help but crack a smile. My great-grandmother always had a jar of these on the table and I immediately remembered her, and the country dinners shared at that table. What better way to honor, remember and connect than through food.




We got started with our 3 recipes and everyone contributed in the kitchen. The class was very hands on and nothing was done without a clear explanation of why we were doing it.
We talked about eating local and organic, discussed canning safety, Lyn shared a few favorite canning cookbooks with us, and any and all questions were answered. You’ll leave class with a binder full of information, 3 jars to enjoy and the knowledge to capture local, seasonal ingredients on your own. You will be practicing Farm to Pantry (as Lyn put it) in no time!

I’m finishing this post on the plane to New York and a conversation has struck up. The woman next to me is sharing stories about her mother’s adventurous cooking during the great depression and canning food to feed her family through the winter. It’s amazing what the sight of that iconic mason jar can do.

Preserving Now has a slew of canning workshops around town so grab a friend or two, and you’ll be putting up fresh tomatoes to enjoy in January before you know it. You can also schedule a group class if you round-up enough friends!
This class was held at The Indie-Pendent, a lovely handmade shop and studio/event space in the Virginia Highlands.

View More Photos Here


Canning Label Stamp with heart and arrow design
Playing around with some more designs, but so far I have this little guy up in the shop.
I’ll also be attending a canning class this Saturday at The Indie-Pendent!
Slots are still open if you want to join in on the fun.
Call or email Lyn to sign up!






beef jerky, coppa, bresaola, and a little wedge of cheese…


We stopped into  The Spotted Trotter over the weekend, and as always they did not disappoint. I added a little strawberry lemon jam that I picked up at the Farmer’s Market from Preserving Now which turned out to be an amazing idea.
Lyn Deardorff who makes tasty jams and runs Preserving Now also offers canning classes at an amazing price. If you are looking to learn a thing or two about canning, she’s your lady.

If you haven’t checked out The Spotted Trotter yet, the chef and staff at the counter know their stuff and are waiting for you…

Pickled Garlic!

Being a garlic lover, but having never eaten pickled garlic, I gave the pickled garlic recipe from Canning for a New Generation a try. The recipe was very simple, and these things are seriously addictive. I was skeptical at first, but the pickling mellows the bite, and they don’t give you the garlic breath you would expect.

Get creative with your spices! Anything goes with garlic. I made most of mine with dried oregano, whole peppercorns and red pepper flakes, but did one with cumin and chili powder, and another with old bay. The flavor will improve over the first few days as the cloves pickle in the vinegar and seasonings.
The shelf life is about 12 months with the water bath canning process, but you could make a smaller batch to keep in the fridge for at least 2 months.

If you are someone you know is looking to get into canning, pick up this book!

Spoiled Rotten

My birthday was earlier this month and while visiting last weekend I received a few gifts.
A stove top popcorn maker, a canning pot (I’m an old lady) and most importantly…
The Tim Walker Pictures book!!

I’m looking forward to some fall canning, experimental popcorn flavors and perusing my Tim Walker book. I still can’t believe I own it. I’ve been pining for this book since 08 (gasp) when I was lucky enough to see his exhibit in London.

Now, my parents are good, but not that good. I used wishlistr to clue the family in on the things I’d like. I definitely recommend the site or something similar. It’s not very easy on the eyes, but it is a great way to keep up with and share the things you hope to posses some day.

Speaking of birthdays, I’m off to SAN FRANCISCO for the weekend! It’s my first trip to California, and I’m so looking forward to seeing the west coast. Alcatraz, Muir Woods, and Napa are on the agenda along with dinner at Ad Hoc Sunday night. It’s been a busy summer and a real vacation is definitely in order (thank you Geoff)!

Canning Party!

My first little caning party was with just one other friend, but I would like to do it again with a few more people.
We selected a few recipes and rounded up our provisions (including bottles of wine) and got to canning.
In the end we each had 2 jars or more of each delicious treat.
lemon rosemary green beans, hurry curry cauliflower (this time with bits of candied ginger), pickled red onions and dill pickles.