Today’s lunch was a press event by Ball jars, glass jar experts since 1884! Cool things do to happen in Charlotte, NC 🙂
The event was on how to conquer fears of canning. I have to say, it’s one aspect of cooking that I’ve found way too intimidating to attempt.
"Advanced canner" Keith Snow of Harvest Eating was our host. He was a wealth of canning knowledge (has canned thousands of foods in his quest for local + seasoning eating) and demonstrated making a salsa. It was actually quite an easy process:
Chop, cook, prep jars, pour food into jars, cook jars, cool
[Hope I didn’t miss a step!]
Ball just released a new simple starter canning kit you can get for $12. These new starter kits come with everything you need (sans veggies and a stove!). I brought one home and will definitely give it a try in the coming weeks to test the waters. What I think will be most beneficial is things you might normally freeze – soups, sauces and the like – can be canned and then you will not get the dreaded freezer burn. [I’ve tried all methods of freezing things and STILL have trouble with freezer burn. I also have a very keen palate for detecting it…] I’m excited to see how soups work with canning. And I can’t wait to try out pickles! Be forewarned: don’t tamper with recipes because pH has a lot to do with the preservation and if you don’t use the right combination of ingredients that have been pre-tested by canning experts, you might end up with a bad batch.
And if you’d like to win a canning kit of your own, email [email protected] to enter.
I was accompanied by these lovely ladies for lunch –
And was VERY excited to see the fun Kelsey there as well!!
Lunch was at Mimosa Grill and was very impressive. Not just in choices, but in flavor. Everything was bursting with summer.
Fried Green Tomato Sliders made with Ball’s Zucchini Relish recipe –
The slider was paired with South Carolina Shrimp Salad, sweet corn relish, local tomatoes, fennel, and citrus basil vinaigrette.
Best thing I tasted!! So very fresh.
The main course was another pair – er, trio – of choices.
Roasted Springer Mountain Chicken Breast stuffed with goat cheese and lomo embuchado herb lime nage (<– don’t ask because I don’t know!)
A summerific stack of Heirlooms with mozzarella, tiny basil and aged balsamic.
And to think I used to detest tomatoes!
And a tomato risotto…
I ate about 1/3 of everything presented today. Except all of the tomatoes 🙂
I loved how the courses were split so we got to taste a lot. Two halves make a whole!!
Half a Carolina Mountain Cherry Cheesecake with caramelized raw sugar and cherry preserves. LOVED the liquor spiked creme!
Half a Georgia Peach Tart with raspberry peach melba and vanilla gelato
I ate about half of each half dessert!
After lunch we walked back to our car, stopping at a lovely farmer’s market!
I had "buy okra" on my todo list today so this was super convenient. Local, convenient and cheap!
Can’t wait to eat it for dinner. I’ve been waiting for 9 months to make okra fries again!!
Emily and I have been playing and we’re heading out on a run now. See ya!