Marisa McClellan's Blog, page 68

Links: Quick Pickles, Creamy Nut Butters, and a Winner

Throughout my high school and college years, it happened without fail. The moment the stress and pressure of the semester had passed, I’d come down with a cold, the flu, or some other strange virus that would force me to do nothing but rest and watch bad TV for at least a week.

I thought I was done with that kind of stress-related sickness, but apparently old patterns are hard to break. The moment we were through with my mother-in-law’s memorial service and had done the bulk of the cleaning out of her apartment, I came down with something resembling the flu. I spent most of the last week in bed or on the couch, trying to sleep my way back to health.

I finally feel better today and it’s not a moment too soon, since I leave for IACP and then book tour activities next week! Fingers crossed that my health holds out! Now, links!

I so want to make Autumn’s Tomato Vanilla Jam!
Meme’s quick pickled cucumbers.
These loaves of German pumpernickel, baked in jars, speak to me.
There have been so many great canning tips on Living Homegrown lately. I particularly loved reading through the mistakes that rookies make, and how to overcome them.
I love the baking posts that Stella Parks has been doing for Serious Eats lately. This one on hot cross buns was great, as is this one on soda breads.
As someone who finds homemade nut butters to be hit or miss (I made one recently with hazelnuts that was a definite miss), I appreciated these tips on making creamy nut butters.
Sweet potato red lentil biscuit? Yes, please!
Such useful information on baking with sourdough!
Peanut butter granola.

The winner of last week’s fabulous Ball Canning giveaway is #479/J. Anderson. Congratulations and enjoy the jar bounty!

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Links: Canning Myths, Co-ops, and a Winner
Links: Jam Bars, Kinda Bars, and Winners
Links: Ginger Pear Butter, Giveaways, and Winners

Giveaway: New Products from Ball Home Canning

For the last several springs, Jarden Home Brands (maker of our beloved Ball Jars) has brought out limited edition colored jars as part of their Heritage Collection. The first year, they released pint sized blue jars with a regular mouth. In year two, we got green jars, in a wide mouth quart and a regular mouth pint. Last spring delivered purple jars in wide mouth quarts and regular mouth pints.

Sometime back in the fall, I’d heard that there wasn’t going to be a Heritage Collection this spring. I took that to mean that there wasn’t going to be any new products at all. Happily, I was very, very wrong. Late last week, two giant boxes filled with jar goodness landed on my doorstep. I’ve been looking forward to sharing the fun with you all, so let’s dig in.

First up is all the new jars. I was delighted to see the new Collection Elite Color Series Jars, which currently come in blue and are available in regular mouth half pint, wide mouth pint, and wide mouth quart. What’s particularly exciting is that these jars are here to stay. They’re not a limited release like the previous Heritage Collections were. They’re sold in cases of four and the price ranges from $7.99 to 9.99.

Next up is the Super-Wide Mouth Half Gallon Jar (the round jelly jar is just there to give you a sense of scale. We’ll talk about those in a minute). Much like the gallon version that’s been available for the last few years (I have two of them!) this jar is designed to be used for food storage, as a design element, and in crafting applications.

You could use these jars for refrigerator pickles and fermentation, but the lid isn’t designed to be in contact with acidic ingredients and would eventually corrode. I find these do best with dry goods or tea bags. This jar typically retails for $9.99. [Ball | Amazon]

Now, to the round jelly jars, brought back by popular demand. Their official name is the Ball Collection Elite Design Series Jam Jar and this jar wasn’t been in production since 2006 (though you can often find them in thrift stores and at rummage sales). They hold 8 ounces of product, have a cheerful fruit-themed embossed exterior, and are sold in packages of four for $5.49.

Also new to the product line this season are lids. You’ll find blue metallic lids and bands in the Collection Elite Color Series (in both regular and wide mouth) as well as a nifty new Pour & Measure Cap. I’m especially excited about the Pour & Measure Cap, because it offers a new way to serve from a mason jar.

The bottom half of the cap remains screwed onto the jar and the top half pulls off with a gentle tug, revealing two pouring options. I can see using it for milk (when you need room and so pour the remains of a bulky container into a smaller one) or homemade yogurt. The only thing I wish is that it had a silicone seal, to prevent any chance of leakage.

The blue lids and bands retail for $3.99 to 5.49. The Pour & Measure Cap costs $3.99 when purchased independently or $5.99 for a cap and jar combination.

Thanks to the good people at Jarden Home Brands/Ball Canning, I have one set of everything you see pictured in this post up for giveaway. You’ll get all the new blue jars, the super wide mouth half gallon, the round jelly jars (I’ll have another chance for you to win some of those in the coming weeks, as well), the blue metallic lids, and the pour cap to give away to a very lucky person. Here’s how to enter.

Leave a comment on this post and me which item in this post you’re most excited about
Comments will close at 11:59 pm eastern time on Saturday, March 19, 2016. A winner will be chosen at random and will be posted to the blog on Sunday, March 20, 2016.
Giveaway open to United States only (so sorry!). Void where prohibited.
One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.

Disclosure: Jarden Home Brands sent me everything you see pictured here for photography and review purposes. They’re also provided a second set for the giveaway. No additional compensation was provided. All opinions expressed here are entirely my own. 

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Upcoming Events: Greensgrow! Local Mouthful Potluck!

Friends! My west coast book tour is coming very, very soon! However, before I fly off California, Oregon, and Washington, I want to make sure you guys knew about a couple Philly area events I have coming up this week.

First off is an Introduction to Natural Sweeteners class at Greensgrow Farms this Saturday, March 19 from 12 noon to 2 pm. I’ll show you the basics of how to swap these sweeteners into your favorite recipes, teach you how to use Pomona’s Pectin to get a good set, and make sure that you go home feeling comfortable with the canning process from beginning to end. We’ll make honey sweetened pear jam and blueberry jam sweetened with fruit juice.

Next up is the first ever Local Mouthful Cookbook Club potluck. Local Mouthful is a weekly podcast I’ve been making since last summer with fellow food writer Joy Manning. In January, we kicked off a cookbook club as part of the podcast, always with the goal to turn it into a mechanism to get together with fellow food lovers in the real world.

This Sunday, March 20 is the first of those real life gatherings. We’ll be holding a potluck at CultureWorks Philadelphia at 5 pm. All we ask is that you sign up in advance so that we know that you’re coming and that you bring a dish from one of the books we’ve focused on this year so far – Lucky Peach’s 101 Easy Asian Recipes, The New Persian Kitchen, or The Indian Family Kitchen.

Click here for my complete calendar of events
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Links: Canning Myths, Co-ops, and a Winner

Slowly but surely, we’re making our way back to normal again. My mother-in-law’s memorial is now behind us. The apartment is mostly back together after hosting the family for sandwiches, cookies, and comforting beverages. And we’ve made headway in clearing out her apartment.

It’s been an exceptionally bittersweet time, because as much as my heart is heavy, there’s also been a goodly amount of joy. Amazon started shipping Naturally Sweet Food in Jars last week and I’ve been heard from so many of you that you have it in your hands, that you’re flagging recipes, and that you’re even already cooking from it. It’s been a real bright spot in a bleak time.

Now, some links.

Different preserves, defined!
Autumn is hosting an awesome giveaway in celebration of her new book, sponsored by MightyNest. Get over there and enter.
Speaking of Beyond Canning, my giveaway is closed, but several others are still open!
The top three canning myths! If I could add a fourth, I’d say that a false canning belief is that it’s dangerous!
Rye hot cross bun loaf. I want this for breakfast tomorrow.
Tahini date granola bars with dried apricots. Perfect travel snacks.
Speaking of travel food, these breakfast bars would fuel one for hours.
This yogurt co-op makes me think that I need to start a co-op of my own. I love the idea of communal making and I’m in dire need of more face-to-face community in my life.
A very smart method for proofing bread in the microwave (no, you’re not actually microwaving the dough).

The winner of the Beyond Canning giveaway is #55/WendP. Congratulations!

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Other People’s Preserves: Genki-Su Drinking Vinegar

Other People’s Preserve is my opportunity to shine a spotlight on some of the very delicious jams, pickles, and preserved foods being made by some of the many dedicated professionals out there. If you see one of these products out in the wild, consider picking up a jar, tub, or bottle!

I first became aware of drinking vinegars (also known as shrubs) about five years ago, and started making my own soon afterwards (here’s the very first recipe I posted!). These days, not a week goes by when I make myself a concoction of sparkling water and a splash of sweet and tangy drinking vinegar.

When I first started making my own drinking vinegars, there were hardly any commercial versions available, but happily a number of small batch makers and producers have jumped into the fray in the last few years. One that I’ve been enjoying is Genki-Su. Made by hand in Portland, OR and using their old Japanese family recipes, these shrubs are brightly flavored and highly concentrated.

Their product line currently consists of five flavors – Yuzu-Citron, Nashi (Asian Pear), Ginger-Honey, Shiso, and Cranberry. Of those five, I tried the Ginger-Honey and the Shiso. The first was earthy, with gentle heat coming from the ginger. The shiso variety is herbaceous and wonderfully green.

As we head into warmer days, there’s nothing like a little splash of drinking vinegar in a tall glass of fizzy water (gin or vodka are also nice additions!).



Disclosure: The folks at Genki-Su sent the two bottles pictured here for review purposes. No additional compensation was provided. All opinions expressed are entirely my own.

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Links: Jam Bars, Kinda Bars, and Winners

Friends, things are quite sad over here at Food in Jars HQ. My mother-in-law died on Sunday morning. She had spent the last nine months struggling with metastatic colorectal cancer and had gone into hospice just a week and a half ago. We knew the end was near, but we didn’t expect it to arrive quite so quickly. Right now, we’re wading through the details and arrangements, trying to keep our heads above the fog of grief.

I have a couple posts lined up for the next few days, but on the whole, posting it going to be a little bit slow around these parts during the later part of this week. Thank you for your compassion and understanding.

Now, some links.

I’m so looking forward to making a batch of Autumn’s Grapefruit Rhubarb Preserves!
Tips for being a successful home canner!
Almond meal jam bars from Dessert for Two. Don’t they look good!
Parts two and three of the larder story from Throwback at Trapper Creek (I linked to part one last time I did a round-up).
Kinda bars (like Kind bars, but easy and homemade).
If you listen to Local Mouthful, you’ll know that I have a soft spot for cabbage. This golden carrot and cabbage dish speaks particularly loudly to me.
Atlanta folks! Don’t miss the Bread and Jam classes that Lyn and Tom from Preserving Now are teaching. Sounds like such a fun way to morning.

Here are the winners in last week’s Cuppow/BNTO giveaway.

#26/Katherine
#29/Karen
#46/Stephanie D.
#75/Anita Jackson
#296/Michelle
#319/Mary

I will email all the winners in the next couple days. And don’t forget to enter the Beyond Canning giveaway I’m running this week. It’s such a fantastic book!

Related Posts:

Links: Ramps, Water-saving Canning, and Winners
Links: Rose Petal Preserves, Garlic Scape Vinegar, and Winners
Giveaway: Cuppow Lids and BNTO Adaptors

Cookbooks: Beyond Canning by Autumn Giles

Autumn Giles and I first met nearly six years ago. It was at a canning party in Kate Payne’s Brooklyn apartment on a hot, August morning, where we chopped, trimmed, pitted, and canned our way through nearly 100 pounds of produce.

She was a beginning canner in those days, but as you can see from her new book, Beyond Canning: New Techniques, Ingredients, and Flavors to Preserve, Pickle, and Ferment Like Never Before, she has become an expert preserver in the intervening years!

The recipes in this book are divided up into three sections. You’ll find the Sweet Preserves first. That chapter includes appealing things like Tomato-Vanilla Jam, Hibiscus-Lime Jelly, Banana-Chocolate Butter, and Fig Jam with Toasted Fennel Seeds. I particularly like how Autumn makes good use of chiles and spices to add interest and flavor to familiar fruits.

Next comes the Pickles. This section positively vibrates with creativity and I want to make every single thing in it. Recipes that are particular stand-outs in my mind are the Broiled Pickled Onions (I love the idea of a little char in a pickle), the Maple Plum Mostarda (it’s made with mustard seeds rather than the oil, so that the ingredients are accessible for all makers), and the Green Chile Jam (I want to dollop some on eggs immediately).

The third section digs into various acts of Fermentation. You’ll find Dilly Beans (a long-time favorite), White Kimchi, Gochugaru Preserved Lemons, Chow-Chow Kraut, and so much more. If you’ve not yet dipped a toe into the fermentation pool, I promise, Autumn’s clear and confident instructions will help you get started without fear.

Beyond Canning has been out for a few weeks now, but today marks the start of the its online book tour and I am delighted to be kicking things off! If you like what you see here, make sure to check out the rest of the sites who will be writing about this lovely book in the coming days.

3/7: Food in Jars

3/8: Punk Domestics

3/9: CakeWalk

3/10: Hip Girl’s Guide to Homemaking

3/11: Snowflake Kitchen

3/14: Good. Food. Stories.

3/15: Heartbeet Kitchen

3/16: Brooklyn Supper

3/17: The Briny

3/18: The Preserved Life

3/21: Hitchhiking to Heaven

3/22: Hola Jalapeno

3/23: Cook Like a Champion

3/24:  Local Kitchen

I have one copy of this fabulous book to give away this week. Here’s how to enter.

Leave a comment on this post and share something that’s been sparking your culinary creativity in recent days.
Comments will close at 11:59 pm eastern time on Saturday, March 12, 2016. A winner will be chosen at random and will be posted to the blog on Sunday, March 13, 2016.
Giveaway open to United States and Canadian residents. Void where prohibited.
One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.

I have one more treat from this book for you. Autumn and her publisher have given me permission to reprint the Rose Wine Jelly recipe. I’ll confess, I’ve not had the chance to make it yet, but I LOVE the idea of it and plan on turning to her formula the next time I have a bit of wine leftover from the bottle. That recipe is after the jump, so make sure to click through and give it a read!

Print“just a cup” rosé wine jelly

Yield: 2 quarter pints

I’m very aware that many folks would say that there’s no such thing as leftover wine. The one and only solution for what to do with leftover wine is drink it, right? Well, I’m here to argue for the unpopular opinion that leftover wine exists, and a great thing to do with it is make jelly. I can no longer count the number of times I’ve started a bottle of wine and forgotten about it until it was too late.
I like wine jelly and have made a number of iterations of it over the years. That said, I also like wine, and if I open a bottle I want to be able to drink some. So, I developed this microbatch wine jelly recipe. It takes just a cup of wine and makes just a half pint (or two quarter pints). That way, you can enjoy most of the bottle, save some for later, and avoid those wasted bits at the end of the bottle.
And, if you can spare a cup of a bottle that you really love, I also think this is a neat way to save and remember a favorite bottle. I think rosé is especially nice for color and flavor, but any wine will work.

Ingredients

3/4 teaspoon Pomona’s Universal Pectin powder
1/4 cup plus 2 tablespoons sugar
1 cup rosé wine
1/2 teaspoon Pomona’s Universal Pectin calcium water, prepared according to package instructions
1 tablespoon fresh-squeezed lemon juice

Instructions

Because recipes made with Pomona’s Universal Pectin have such a short cook time, have your jars prepped and out of the water bath before you even start cooking the jelly. I like doing this in 2 quarter pints, since the batch size is so small. Because the batch is so small, you can also skip the water bath altogether and stash this in the fridge if you prefer.
Stir together pectin and sugar in a small bowl and set aside.
Combine the wine, calcium water, and lemon juice in a small saucepan. Bring to a boil over high heat.
As soon as the mixture comes to a boil, gradually add the pectin-sugar mixture, whisking continually to help it dissolve.
Cook for 1 to 2 minutes more while whisking to dissolve the pectin. Remove from the heat and use a clean spoon to skim off any foam.
Ladle into prepared quarter-pint jars, leaving 1/4 -inch headspace. Remove air bubbles and wipe rims. Place the lids on the jars and screw on the bands until they are fingertip tight.
Process in a water-bath canner for 10 minutes, adjusting for altitude as needed.
After 24 hours, check the seals. Label, date, and store out of direct sunlight without the bands for up to a year.3.1http://foodinjars.com/2016/03/cookbooks-beyond-canning-by-autumn-giles/

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All-Clad NS1 Nonstick Induction Stock Pot + Roasted Tomato and Basil Soup

Back in the Fall, I did a little project with the folks at All-Clad, in which they sent me the NS1 Chef’s Pan from their their new line of NS1 Nonstick Induction cookware and I used it to make a batch of really delicious (and totally vegan, to boot) batch of Kabocha Squash, Coconut, and Wild Rice Stew.

It was a fun project, because it made think outside of my normal patterns, and I got to play with a really fabulous pan (that Chef’s Pan has become my go-to for batches of homemade fried rice. It’s a dream). So, when they got in touch again back in early February and asked if I might want to do it again, this time with their NS1 Stock Pot, I said sure.

Just to refresh our memories, this line of All-Clad is made from anodized aluminum, has a sturdy three-layer PFOA-free nonstick interior, and is induction-compatible thanks to steel base that also helps prevent warping. The stock pot has relatively narrow base and tall sides, which makes it ideal for making stock, soup, simmering beans, or even poaching whole chickens (something people just don’t do enough).

You could even drop a blossom trivet in the bottom and use it as a medium-sized canning pot. Currently, the NS1 Nonstick Induction line is available exclusively at Williams-Sonoma and this stock pot sells for $179.95.

I’ve had this pot in my kitchen for about three weeks now and have come to appreciate its form and function a great deal. Every other stock pot I own holds 12 quarts or more, which means that when I make stock, I can’t help but make a lot (I know I could fill up the pot less, but that just never seems to happen).

Having a sturdy stock pot that holds a third less that my other pots means that I end up making a more reasonable volume of stock, which is nice. The high sides do an excellent job of preventing excessive evaporation. And the durable non-stick surface makes for really easy clean-up. This particular pot has become a piece of cookware that I didn’t know I needed, but am now very grateful to have!

In choosing a recipe to devise in this pot, I turned to my pantry. There was a moment when I considered making a big batch of brothy white beans, flavored with rosemary and parmesan rind. Then I considered doing a pasta and potato concoction, a la Rachel Roddy. Finally, I settled on a big pot of roasted tomato and basil soup.

I’ve been making variations on this soup for years now, always using Ina Garten’s recipe as a starting place. However, it’s become a particular favorite in recent years because it makes good use of two of my favorite tomato preserves — these slow roasted tomatoes and my whole peeled canned tomatoes.

I know that it’s traditional to serve tomato soup with grilled cheese sandwiches, but I tend to prefer an open-face sandwich and so opt for cheesy toast instead. However you serve it, it’s delicious!

Disclosure: All-Clad sent me the pan you see pictured above and they’re provided the giveaway unit, both at no cost to me. No additional compensation was provided.

For more about these fabulous pans, follow All-Clad and Williams-Sonoma on social media!

All-Clad: Facebook | Twitter | Pinterest | Instagram

Williams-Sonoma: Facebook | Twitter | Pinterest | Instagram

PrintRoasted Tomato and Basil Soup

Ingredients

3 pounds roma tomatoes
4-5 garlic cloves, peeled
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
4-5 turns of a pepper grinder
2 tablespoons butter
1 large yellow onion, diced
1 large leek, halved, washed, and sliced
3 garlic cloves, grated or pressed
1 quart home canned tomatoes or 1 28-ounce can peeled tomatoes, with their juice
1 cup fresh basil leaves, packed
3-4 sprigs fresh thyme
1 quart chicken stock, vegetable stock, or water
3/4 cup half and half

Instructions

**If you have a quart of slow roasted tomatoes from the summer in your freezer, use them instead and skip this step.** Preheat oven to 400 degrees F. Cut the tomatoes in half and arrange them in a roasting pan. Tuck the garlic cloves in among the tomatoes. Sprinkle them with salt and pepper and drizzle the olive oil over the top. Slide the pan into the oven and roast for 45 minutes to an hour, until the tomatoes soften.
Heat the butter in an 8 quart soup pot until it foams. Add the onions, leeks, and garlic and cook until they brown a bit and wilt.
Add the roasted tomatoes, the jar or can of tomatoes, the basil leaves, the thyme, and whichever liquid you're using.
Bring the soup ingredients up to a boil and then reduce the heat to medium, in order to maintain a simmer. Let it simmer for 35 to 40 minutes.
Once the cooking time is up, pass the soup through a food mill fitted with a large screen and return it to a pot. This is to remove the thyme sprigs, tough tomato skins, and leek strings.
Using an immersion, puree the soup. Add the half and half and taste. Season with additional salt and pepper, as needed.
Serve warm.

Notes

Recipe adapted from Ina Garten's Roasted Tomato Basil Soup.

3.1http://foodinjars.com/2016/03/all-clad-ns1-nonstick-induction-stock-pot-roasted-tomato-and-basil-soup/

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March Sponsors: Cuppow! Fillmore Container! Hobby Hill Farm Farm! Mason Jar Lifestyle!

Friends! Let’s welcome the arrival of March with a big old thanks to the companies who sponsor this site and help make it possible for me to keep writing witty and fact-filled blog posts for your enjoyment.

In the top spot is our friends at Cuppow are back in the top spot once again. They are the creator of the original mason jar travel mug topper and the BNTO, a small plastic cup that transforms a canning jar into a snack or lunch box. I’m giving away six sets of lids and BNTOs this week, so don’t forget to enter!

Next up are the lovely people at Fillmore Container. They are a family-owned business based in Lancaster, PA that sells all manner of canning jars, lids, and other preservation gear. I have a really great giveaway coming up from them later this month, so stay tuned for that!

Hobby Hill Farm is with us this month. Based in Powhatan, Virginia, they sell locally made jams and preserves, homemade pretzels, candies, and cheese making kits (including the mozzarella kit I demoed here). Sharon teaches a ton of preserving, cheese making, baking, and pasta making classes, so if you’re in her neck of the woods, make sure to check out her class schedule!

Mason Jar Lifestyle is a one-stop shopping site for all the jar lovers out there! They’ve got silicone drink lids, fruit infusers, silicone jar seals (great for those times when you want to ensure that your jars aren’t going to leak), copper regular mouth lids (fun for gifts!), and even pin cushion toppers. The season for iced drinks is coming, so perhaps a new extra long stainless steel straw is in order (they’re designed to be the perfect size for quart jars).

If your company or small business is interested in becoming a sponsor, you can find more details here. I offer discounts for multiple month purchases and am always happy to work with your budget. Leave a comment on this post or drop me a note to learn more!

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November Sponsors: Cuppow, Fillmore Container, Fermentools, Mrs. Wages, Hobby Hill Farm, & Mason Jar Lifestyle

Giveaway: Cuppow Lids and BNTO Adaptors

Our friends over at Cuppow have been really busy lately. Not only have they added more colors to their line-ups of Cuppow drink lids and BNTO jar lunchbox adaptors, they’ve added the most beautifully packaged laundry powder from The Simply Co. to their shop that I’ve ever seen (it comes in a sturdy, reusable 32 ounce jar!).

In case you’re unfamiliar with Cuppow, they are the makers of the original mason jar drink lid adaptor and the inventor of the BNTO, which allows you to transform a mason jar into a two-part food storage (great for picnics and snacks on the go). Whenever I know that I’m going to be away from home for most of the day, I tuck some cut fruit into a jar and pop a BNTO in on top and pour some nuts into it. Nothing better to prevent lousy snacking that being prepared!

The nice folks at Cuppow just sent me a box of their drink lids and BNTOs so that I can share them with you guys. There will be six winners in this giveaway, and each winner will get a Cuppow lid and BNTO. I’ll do my best to make sure everyone gets their preferred colors, but that sort of thing isn’t always possible.

Here’s how to enter.

Leave a comment on this post and tell me how you’d put a Cuppow lid or BNTO into action in your life.
Comments will close at 11:59 pm eastern time on Saturday, March 5, 2016. A winner will be chosen at random and will be posted to the blog on Sunday, March 6, 2016.
Giveaway open to United States and Canadian residents. Void where prohibited.
One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.

Disclosure: Cuppow is a Food in Jars sponsor and is providing these giveaway units at no cost to me. However, all opinions expressed here are entirely my own. 

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