I couldn't resist canning plum pie filling! Now all I need to do is open jar, dump in shell and bake! I made with yellow plums, but you can use purple too. FYI a bit much sugar, BUT I use it as simple syrup...
Janelle is known to wield knives, pitchforks and martinis.
She owns an urban farm in the Wallingford neighborhood of Seattle and authors the food and farm blog http://www.talkoftomatoes.com. Janelle is a chef, cooking instructor, has a certificate in home preservation and lived in Italy [with her family] for a year. She teaches classes on everything from making gnocchi and polenta to culling chickens and canning bourbon peaches.
Talk of Tomatoes is included in Microsoft Delish’ Top 50, was named Top 10 by Seattle Magazine, and ‘best of’ by Saveur.