Marisa McClellan's Blog, page 99

The 2014 Class of Preserving and DIY Books

A couple weeks ago, I gave away a short stack of preserving books and promised that I’d be back soon with a more comprehensive list of this year’s canning, pickling, and DIY books. Today is the day for that post and as I went through my bookshelves to pull the various volumes, I was reminded that this has been an incredible year for books in this category.

This year’s list features 20 books, some of which I’ve written about previously and others that haven’t gotten any blog love as of yet. Some I bought, and some came to me as review copies (and honestly, at this point I really don’t remember which is which). For each book, you’ll see that I link to both Amazon and Powell’s (because my liberal guilt is such that I can’t only offer a corporate behemoth option). The Amazon links are affiliate ones, the Powell’s links are not.

On the top of the stack is Hugh Acheson’s funny little book, Pick a Pickle . The recipes are good and interesting, the instructions for sealing jars are not (Amazon | Powell’s)
Next up is Leda Meredith’s book Preserving Everything. Leda is a wild edibles expert and has created an exceptionally comprehensive book that offers instruction on canning, fermenting, pickling, freezing, and more. (Amazon | Powell’s)
The Put ‘em Up! Preserving Answer Book came out this spring and is final volume in Sherri Brooks Vinton’s excellent canning trilogy. It has a tremendous amount of detail and would make an excellent gift for a nervous new canner.(Amazon | Powell’s)
Quench , Ashley English’s seventh book, came out this fall and opened up a new world of homemade beverage possibilities. It runs the spectrum of soft and hard drinks, and includes a guest recipe from me!(Amazon | Powell’s)
If you were to judge a book by it’s cover, you might skip Andrea Weigl’s Pickles & Preserves (at first glance, it seems like a quiet little book). However, that would be a mistake. This slim volume contains fifty classic Southern preserves and should be in every canner’s collection. (Amazon | Powell’s)

Preserving by the Pint .  I wrote this one, so it’s hard for me to be objective about it, but I think it’s pretty darn good. It makes a fitting gift for people with tiny kitchens, if you’re stumped. (Amazon | Powell’s)
For the nostalgia fans, Canning, Pickling and Freezing with Irma Harding  is a good buy. (Amazon | Powell’s)
Okay, this one isn’t exactly a preserving book, but if you like the idea of a portable salads packed up in quart jars, Julia Mirabella’s Mason Jar Salads and More is fun and bursting with jar goodness. (Amazon | Powell’s)
Kate Payne’s second book, The Hip Girl’s Guide to the Kitchen , came out this spring and is packed with homemade and DIY goodness that works for home cooks of all levels. (Amazon | Powell’s)
The Everyday Fermentation Handbook, written by Branden Byers has plenty of basic ferments, as well as recipes for how to use up those bubbling brews! (Amazon | Powell’s)

I learned to make shrubs thanks to Michael Dietsch’s 2011 Serious Eats piece on the topic. As far as I’m concerned, he was one of the primary instigators of this trend and knows more about the world of delicious vinegar-spiked syrups than anyone out there. I’ve been eagerly awaiting his book, Shrubs, since hearing he was working on it and am so delighted to have it in hand. It does not disappoint! (Amazon | Powell’s)
My sister started drinking kombucha a decade ago. She’d offer me sips and I’d decline with a shudder. However, over the years, I’ve gone from a kombucha hater to someone who makes batches of it at home on a weekly basis. Kombucha Revolution by Stephen Lee and Ken Koopman has been a most helpful addition to my brewing flow. (Amazon | Powell’s)
Fresh & Fermented by Julie O’Brien and Richard Climenhage is another book that strives to help you go beyond simply making fermented foods to incorporating them into all manner of recipes. (Amazon | Powell’s)
Kirsten and Christopher Shockey’s Fermented Vegetables is such a great guide to home fermenting. I love the step-by-step pictures, coupled with stories from their lives. The best pickle I made this summer (brined dilly beans!) came from this book. (Amazon | Powell’s)
Asian Pickles is the ideal book for anyone who wants to start expanding their pickle repertory. Written by Karen Solomon, this book wraps its arms around whole continents worth of pickles. (Amazon | Powell’s)

Ivy Manning’s Better from Scratch is a book that hasn’t gotten nearly enough love this year. It contains sweet preserves, savory salsas, a few cured proteins, crackers, and more. It’s a good gift for DIY dabblers who don’t want a single-subject book. (Amazon | Powell’s)
Arranged by month, The Farmer’s Kitchen Handbook by Marie W. Lawrence is bursting with recipes that will help you put up and use up the bounty of the season. Just know that if you need your cookbook to have lots of full page photography, this one isn’t a good fit for you. There are lots of images, but they’re thumbnails. (Amazon | Powell’s)
The Nourished Kitchen by Jennifer McGruther isn’t solely devoted to pantry staples, but it has a lovely chapter towards the back called “From the Larder” that includes a terrific selection of pickles, relishes, and preserves that is worth the cost of admission. (Amazon | Powell’s)
I can’t say enough good things about Cathy Barrow’s long-anticipated book, Mrs. Wheelbarrow’s Practical Pantry . It is THE book for people who want to do a deep, thorough dive into building a from-scratch pantry. (Amazon | Powell’s)
Finally, Blue Chair Cooks with Jam & Marmalade by Rachel Saunders. A meticulous preserver and writer, Rachel has written the definitive book for people who stare at their pantry and wonder, “what else can I do with this besides smear it on toast.” A must-own for an avid canner. (Amazon | Powell’s)

Related Posts:

Gift Guide: Gear for the Small Batch Canner
Giveaway: Preserving Book Bundle
November Sponsors: Cuppow, Spice Ratchet, Fillmore Container, Mrs. Wages, Blue Kitchen Canning, MightyNest, Fermentools, and The Vintage Pearl

Holiday Giving: Oven Toasted Caramel Corn

Back in the days when we were still allowed to bring homemade treats to school for holiday parties, my mom would make honey butter popcorn. She would pop enough corn to fill a clean brown paper grocery bag, and boil brown sugar, honey, butter, and vanilla extract together.

When it was thick, she’d pour the hot syrup over the popcorn, tossing vigorously with a long handled wooden spoon. The popcorn would also get a generous sprinkling of salt as she stirred the syrup in. As soon as the coated corn wasn’t molten hot, we’d be allowed a few tastes.

When it was cooled enough to handle, but not entirely firm, she’d portion it out into plastic sandwich bags and tie them off with the colored ribbon that you could curl with a scissors blade. I was always excited to share that popcorn with my friends at school, thinking it the very best offering possible.

These days, I still think that crisp, sweet popcorn is one of the very best treats around. It’s one of those things that I love to make but only cook up a batch when I know I can move most of it out of the house immediately. My self control wanes when there is caramel corn within reach.

Last Saturday, some dear friends had their annual holiday party. It’s an event that features a wide array of delicious, sugary, holiday-themed confections and I needed something worthy to add to the spread. After a quick appraisal of my pantry stores and the amount of time left before we needed to leave for the party, caramel popcorn was the winner.

These days, I use an approach that marries how my mom would make hers, with the low heat toasting that Molly Wizenberg wrote about some six years ago. It results in a crisp, deeply caramel-y corn that keeps its texture best if you stash it in jars or zip-top bags the moment it is cool.

This popcorn also makes a terrific addition to holiday cookie plates and gift bags. If you’re mailing out treat boxes, a quart bag of this corn bulks out your offering without increasing your shipping costs much. It can also serve as an edible cushion for more fragile baked goods and jars. Pair it with a bag of Eleanor’s roasted Chex Mix, for the pinnacle of sweet and salty.

Before we get to the recipe, a note. There is a suggestion in the very back of Food in Jars that you infuse flaky sea salt with vanilla beans. If you’ve made it and have a jar kicking around, make sure to use it on this popcorn. The subtle hint of vanilla you get from the salt makes a darned fine addition to the popcorn.

Oh, and just one last thing. If you are looking for a good way to make stove top popcorn, may I suggest the Whirley-Pop? It is definitely a unitasker (forgive me, Alton Brown), but I love mine with an unreasonable amount of passion. If you are a popcorn lover looking to break your dependence on the microwave stuff and have a sliver of spare storage space, you should get one.

Print
Oven Toasted Caramel Corn

Yield: between 3 and 4 quarts

Ingredients

12 cups of freshly popped corn (I find that between 2/3 and 3/4 cup of unpopped kernels gets me there)
1 cup packed dark brown sugar
6 tablespoons salted butter
1/4 cup honey
2 tablespoons water
1/2 teaspoon baking soda
1 tablespoon vanilla extract
1 1/2 teaspoons flaky sea salt (vanilla infused, if you have it)

Instructions

Place the popcorn in a very large mixing bowl, taking care to fish out any unpopped kernels.
Line a large, rimmed baking sheet with parchment paper and preheat the oven to 250°F.
In a small saucepan, combine the sugar, butter, honey, and water. Bring to a boil and cook until a candy thermometer reads 250°F.
Remove the caramel from the stove and whisk in the baking soda and vanilla extract (the syrup will sputter and splash a little when you add these ingredients. Take care).
Using a flexible, heatproof spatula, scrape all the caramel out of the pan and over the popcorn. Then stir the caramel into the corn, so that each kernel has some coverage. Finally, stir in the flaky salt.
Place the coated popcorn on the prepared baking sheet in as even a layer as you can get.
Bake the corn for 45-60 minutes, until the air in your kitchen smells like toasted butter and sugar, and the caramel has darkened ever so slightly.
Remove the pan from the oven and let the corn cool.
Once it is cool enough to touch, break it into clumps and funnel it into airtight storage containers of your choice (jars, bags, tins, etc.).
Share with friends!

Notes

Make sure that you use a candy thermometer to as you cook the syrup, as it's hard to get the caramel to the right point without it.

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Related Posts:

Holiday Giving: Pumpkin Seed Brittle
Holiday Giving: Homemade Coffee Liqueur
Holiday Giving: Burnt Sugar Toffee with Chocolate and Toasted Walnuts

Giveaway: ToGoJar Lid and Connector

This week, I’m giving away three ToGoJar lids. These nifty jar lids/connectors allow you to screw together two jars. This is one of those products that I wish has been around when I was packing my lunch up into jars each morning (a jar of soup with an accompanying stash of crackers leaps to mind as a good use for these).

The lids don’t themselves provide a liquid tight seal, but they’re designed so that you can settle a regular jar lid into the top, which when well-tightened, will protect from most leakage.

Right now, these lids are available only through a Kickstarter campaign (it wraps up in nine days), so if this is something you’d find useful, make sure to hop over there and support them (getting some lids in the process).

I have a three of the ToGoJars to share with you guys. Here’s how to enter:

Leave a comment on this post and share your favorite holiday treat. Linzer cookie? Gingerbread? Homemade caramels? I have handmade treats on the brain and I want to hear about yours.
Comments will close at 11:59 pm east coast time on Saturday, December 13, 2014. The winner will be chosen at random and will be posted to the blog by Sunday, December 14, 2014.
Giveaway is open to US and Canadian residents.
One comment per person, please. Entries must be left on the blog, I cannot accept submissions via email.

Disclosure: JarToGo sent me a bunch of these lids for review and giveaway. I am keeping two and giving the other three away. They did not provide any compensation.

Related Posts:

Giveaway: Blossom Trivets from Spice Ratchet
Giveaway: The Preservationist Gift Set from MightyNest
Giveaway: Preserving Book Bundle

Links: Thumbprint Cookies, Hard Cider, and Winners

On Saturday, I realized with a start that I’ve been focusing on the work of the holiday season instead of the joy. So, to remedy that, Scott and I spent an hour time wandering Philly’s Christmas village (even in the constant drizzle, it was nice) and in the evening, we attended a holiday party that friends have been throwing for nearly a decade now. Last night, I took advantage of Scott’s absence (he’s off helping his mom get ready to move) and wrapped some gifts to tuck under our (undecorated) tree. Now, links!

A really awesome tutorial on how to make small batches of hard cider at home.
I bet these pumpkin butter pocket cookies would work with whatever fruit butter you had on hand!
A useful trick for freezing buttermilk.
Want to give your holiday season a distinctly Scandinavian twist? Stetted has you covered with aquavit and gravlax.
In answer to the question, what do I do with the preserved lemons that I made?
Get your hands on some frozen sour cherries and then make this jam. It combines them with cranberries!
Swimming in jam? Make thumbprint cookies for your holiday cookie plate!
Jam tart!
Cranberry mustard!
Saltine toffee (it’s also good when made with graham crackers) may well be one of my favorite treats ever.
In need of a signature holiday cocktail? Might I suggest the persimmon smash?
Finally, a reminder. As you’re out there doing your holiday shopping, consider picking up a couple extra items for Toys for Tots.

The winners in last week’s Spice Ratchet Blossom Trivet giveaway are…

#28/Tammy
#75/Juliana
#288/Letitia
#431/SuperM

For those of you who were wondering who won that bundle of books I was giving away a couple weeks ago, it was#380/Tina. I posted the winner at the bottom of the post because I didn’t manage to do a link round-up last weekend.

Related Posts:

Links: Cranberries, Quick Breads, and Winners
Links: Quick Pickles, Savory Pies, and Winners
Links: Maple, Carrot Tops, and Winners

Guest Post: Honey-Vanilla Bean Quince Preserves from Camille Storch

I have a big treat today! A guest post from Camille Storch! Camille is a writer, runner, and canner living with her family in rural Western Oregon. Her blog, Wayward Spark, focuses on small agriculture and sustainable living. Camille’s husband Henry is a commercial beekeeper who manages nearly 300 hives in the Willamette Valley and remote areas of the Oregon Coast Range. Through their business, Old Blue Raw Honey, Camille and Henry sell their unique varietal honeys at local events and online (I’ve tasted this honey and it is spectacular).

I got turned on to quince a couple years ago when I overheard my friend Ana, a pastry chef, ranting and raving about the fruit’s flavor, texture, and rosy metamorphosis in the cooking process. After getting my hands on some, they quickly became one of my fall favorites, and I’ve since tried out a number recipes including quince jelly and spiced quince leather.

Quince may seem exotic, and the fruits take a little more work to prepare than an apple or a pear, but the flavor of sweetened (perhaps spiced) quince is unrivaled and almost universally appealing.

Starting in late September, quince aren’t too hard to come by at farmers’ markets or even grocery stores ‘round these parts. For the last three years, I’ve had the privilege of visiting and harvesting from the quince orchard at the USDA National Clonal Germplasm Repository in Corvallis, OR where more than 200 different quince cultivars from all over the world are planted.

This year, I put off my orchard trip until almost too late in the season, so only a few stragglers were left on the trees for me to pluck down. Luckily, I made off with just enough fruit for two batches of honey-vanilla bean quince preserves and one quince-boysenberry pie.

The following recipe was inspired by my friend Lisa who sometimes brings me fresh butter from her dairy cows but on one occasion brought me a jar of homemade quince preserves instead. I popped open the jar immediately, and then we sat around the kitchen table chatting and eating through a stack of pancakes smothered in chunky, rosy, quince-y goodness. Later when I asked for her recipe, I got only a few vague instructions, so I had to recreate her genius more or less on my own. Thankfully, the task wasn’t difficult at all.

Print
Honey-Vanilla Bean Quince Preserves

Yield: about 5 half pints

Ingredients

7 cups water
1 cup honey
1 vanilla bean, split lengthwise
1 lemon cut in half, seeds picked out
2 star anise (optional)
8 medium quince (~3 pounds)

Instructions

Prepare five half-pint jars and lids.
Stir together the water, honey, vanilla bean, lemon, and star anise (if using) in a wide, non-reactive pot, and warm the liquid over medium heat.
Peel, quarter, and core the quince, taking great caution to avoid cutting yourself. As each quarter is prepared, add it to the warm poaching liquid. Bring the poaching liquid to a slow simmer (do not boil) and cook the fruit uncovered for at least two hours until the quince is soft. Stir occasionally but not too vigorously.
Remove the pot from the stove, let cool, and store in the refrigerator for 12-48 hours. (You can skip this step, but the finished preserves won’t be quite as deep red.)
Return the pot to the stove over low heat, and gently cook the fruit mixture until there is not much liquid remaining (another couple hours), and the preserves are starting to look sludgy. Remove the vanilla bean, lemon, and star anise (if using) from the pot.
Use a silicon spatula or wooden spoon to break the quince quarters into smaller chunks. Alternately you can mash the quince with a potato masher for a more uniform consistency. Keep simmering the mixture until a track behind a wood spoon dragged through the quince doesn’t fill in immediately. Remove from heat.
Fill jars, leaving ½” headspace, and wipe rims. Screw on lids and rings until “finger tight”. Process in a boiling water bath for 10 minutes.

Notes

This recipe requires a long cooking time, though very little active time after you’ve started things simmering away.

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Guest Post: Pickled Beets with Honey from Camille Storch
Cherry Preserves with Honey and Rosemary for the Whole Journeys Challenge + Giveaway
Honey Sweetened Raspberry Preserves

Gift Guide: Gear for the Small Batch Canner

In the last week or so, I’ve gotten half a dozen individual requests from people, asking me to tell them what they should buy for someone who wants to start canning in small batches.

Working under the assumption that a list of essentials might be useful to lots of people, I spent a little time this morning rummaging through my kitchen, pulling out my favorite pieces of equipment. These are the things I use regularly, and replace immediately when they break or are lost (things get left behind when you do as many traveling demos as I do).

Starting from the left and then moving clockwise…

A basic  microplane zester . I prefer this model to the one with a handle, because it has a slightly larger grating area and can be set across the top of a bowl or pan. I use this at least once during every canning project for citrus zest, fresh ginger, nutmeg, or garlic.
A stainless steel wide mouth funnel . It’s sturdy, dishwasher safe, and will never melt if left too close to a hot burner.
An instant read digital thermometer. I like this ThermoPop , because it’s works quickly and is reliable, but is a more affordable option when compared to other ThermoWorks products.
A canning rack, like this Blossom Trivet . My love of this trivet is well documented.
Paring knife! On the high end, I like this one from Wusthof. A more affordable but excellent option is this OXO one .
A good jar lifter is vital. I find that for this tool, basic is best .
Vegetable peeler . These generally make good stocking stuffers, because most people don’t think to replace them, but are always happy to have a new, sharp peeler.
I use my potato masher all the time when making jams, fruit butters, and pizza sauce. I’ve used a number over the years, and think that this one from OXO is among the very best.
Silicone spatula. Flexible and fully encased in silicone is the way to go. This one from Mastrad is the best and most affordable I’ve found and I like it so much that I own half a dozen (so that I never have to fish a dirty one out of the dishwasher).

My canning pot list is a bit simpler. For really small batches, I use a 12 cup 4th Burner Pot. You can stack two wide mouth half pints or three wide mouth half pint Collection Elite jars in it. It’s also great for heating pickle brine, warming stock for risotto, hard boiling eggs (stack ‘em right in the basket), or making a few servings of mulled wine.

To process larger batches, I use a 12 quart stock pot. Most of the time, I reach for this one from Cuisinart. It’s light weight, durable, and can hold up to seven pint jars. However, it’s not the best for processing quart jars. If you think your gift recipient will be doing a lot of quarts, this Le Creuset 12 quart stock pot is a good choice. It’s a bit pricier than the Cuisinart, but is a little taller and skinnier, which means it holds four quart jars with ease.

When it comes to giving a pan for jam making, I suggest you do a little gentle investigation before plunking down money on a spendy piece of cookware (this goes for the canning pots I mentioned above, as well. Many people already have a stock pot that can serve as a canning pot in their kitchen). However, if you know the state of your intended recipient’s kitchen, you want to get them a piece of cookware made from either stainless steel or enameled cast iron.

Any time you’re working with foods that contain high amounts of acid (and all preserves destined for preservation in a boiling water bath will be high in acid), you want to a pan made from non-reactive materials. That’s because the acid present in the food can leach a metallic flavor from reactive metals and spoil your preserves. Non-reactive cookware won’t do that.

Additionally, I don’t suggest non-stick cookware for preserving. If you read the instructions that come with non-stick pans, you’ll find that they recommend that you never use that style of cookware with high heat. When you make jams, jellies, and chutneys, you will be cooking at high heat in order to reach the desired consistency.

Here are the small batch pans I reach for most…

A Le Creuset 11 3/4 inch skillet . This is a heavy, expensive pan. I got mine at the Le Creuset outlet in Lancaster County, which made it far more affordable than the ones online. You can also often find these at Marshall’s, HomeGoods, and other discount home stores.
A stainless steel, 12 inch skillet. The one I have and use all the time is this tri-ply Tramontina model. However, according to Cook’s Illustrated, they have changed the styling of that skillet and it’s not as functional as it once was. All-Clad makes a nearly identical pan that works beautifully, but it is expensive. A more affordable option (recommended by Cook’s Illustrated) is this Emeril by All-Clad pan.
A large, straight-sided saute pan. I have this All-Clad one, but again, it’s not a cheap pan. I got it at Cookware & More, which made it a little less expensive. Of course, because they’re an outlet store, their stock will vary.

Here are my favorites for bigger batches…

A 5 1/2 quart Dutch oven. I have an orange Le Creuset one that I adore, but once again, it’s not cheap. If it’s out of your budget, get yourself to a West Elm. They have a 5 1/2 quart enameled cast iron Dutch oven and . I bought one recently and have used it a lot. It’s a solid piece of cookware (and I mean solid, that sucker is heavy!).
A low, wide 8 quart pan. Of all the pieces of cookware in my kitchen, this may be the one I reach for the most. I have an All-Clad model that I got at the outlet and it’s a workhorse (though I got the Masterchef model, which I would not recommend. It’s got a brushed aluminum exterior that discolors in the dishwasher). A more affordable option is this one from Sur La Table. I have that one in my class kit and it’s been a really durable piece of cookware.

Finally, what small batch canning kit is completely without a cookbook or two to guide the way? If you’re interested in getting a personalized copy of either book, drop me a note and we can make arrangements!

Oh, and please do know that this post is studded with affiliate links. I make a few cents when you make a purchase using one of those links. Just wanted to make sure you knew!

Related Posts:

Cookbooks for Canners, Picklers, and Preservers
The Philly Farm and Food Fest
Holiday Giving: Kitchen Tools for Canners

Spiced Cranberry Shrub + Tangy Cranberry Applesauce

Yikes. It’s been a whole lot of sale, sponsorship, and giveaway posts around here lately, hasn’t it. Let’s get back to the pickles and preserves, shall we?

I know most people see Thanksgiving as the high point of the cranberry season, but I keep buying and using them until the last bag disappears from store shelves. I also always stash a few bags in the freezer for those moments in February when I must have some cranberry bread.

Last week, inspired the last drops of liquid left over from a batch of pickled cranberries, I devised a quick cranberry shrub. It is just a combination of cranberries, apple cider vinegar, a little water (since cranberries are so dry, they don’t add any moisture to the party), sugar, and spices. You simmer it all together until the cranberries pop.

Once the contents of your saucepan have had a chance to cool (and steep just a bit more), you position a strainer over a large bowl or measuring cup and run the contents of the pot through it. You end up with a very tasty, tart syrup and a sticky mound of berries and whole spices.

I like to dip a few spoonfuls of the shrub into a wide mouth quart jar and then fill it all the way up with fizzy water. The sharpness of the vinegar carries the flavor of the berries better than a syrup made without any additional acid and so it takes very little to brighten up a water or your favorite cocktail (I have it on very good authority that 3/4oz cranberry shrub + 1oz whiskey + 3oz champagne makes for a deliciously celebratory adult beverage).

If you choose to make this, I highly suggest that you take those sticky solids and push them through a food mill or fine mesh sieve. You’ll end up with a highly spiced cranberry paste. You could serve it just as it is with some cheddar cheese (packed into a little ramekin) or you could do like I did and stir it into a batch of freshly made applesauce. It adds gorgeous color to the sauce and would be awfully good with a batch of freshly fried latkes (which starts on December 16).

Print
Spiced Cranberry Shrub

Ingredients

1 12-ounce bag of fresh cranberries
2 cups apple cider vinegar
1 cup filtered water
1 1/2 cups granulated sugar
2 inches fresh ginger, coarsely chopped
2 star anise pieces
1 cinnamon stick
1 teaspoon whole cloves
1 teaspoon black pepper corns

Instructions

Combine the cranberries, vinegar, water, sugar, and spices in a medium saucepan.
Bring to a boil over high heat and cook, stirring occasionally, until most of the berries have popped. This should take about ten minutes of cooking.
Remove the pan from the heat and let it cool for 15 minutes or so.
Position a fine mesh sieve over a bowl or measuring cup that can hold at least 8 cups and pour the contents of your saucepan through. Let it sit and drip. If you want a clear syrup, resist the urge to press on the solids.
Pour the finished shrub into a quart jar and refrigerate. You can also process it in small jars for longer storage and gift giving if you prefer. Ten minutes for pints and half pints will do the trick.
Push the solids through a sieve or food mill. Serve with cheese or add to applesauce. Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.6http://foodinjars.com/2014/12/spiced-cranberry-shrub-tangy-cranberry-applesauce/


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Cranberries for Thanksgiving and Beyond
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December Sponsors: Cuppow, Spice Ratchet, Fillmore Container, MightyNest, and More!

It’s December 2nd and that means that it’s time to dedicate a blog post to the sponsors who help make this site possible. Please do take a moment to read this post and if they offer something that appeals, I know they would appreciate your business.

First up is jar accessory maker Cuppow! 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. Their Cyber Monday sale ends tonight, so if you’ve had your eye on one of their products, make sure to submit your order today.

Next up is Spice Ratchet. They make the blossom trivet that I use as a canning rack, and just recently, they released a line of silicone Blossom uCaps for mason jars. They are available as a storage cap, a sipping cap, and a flower frog. I’m currently giving away some of their fabulous trivets and you can enter here.

Our friends at Fillmore Container are back as well. They sell all manner of canning jars and lids, as well as a handful of books and jar accessories. They’re a family-owned business based in Lancaster, PA and they happily work with home canners and commercial producers alike. Make sure to check out all the fun programming they’ve lined up for their booth in the Pennsylvania Farm Show in January.

The fab folks at MightyNest are another December sponsor. They are an amazing resource for non-toxic, natural, and organic products for homes and families and recently added my beloved 4th Burner Pot to their stock. Don’t miss all their special blogger gift sets, including the Preservationist Kit which features my latest book!

Mrs. Wages is also back for another month of canning goodness! I’ve written for them for the last three summers and this year, we’re teaming up for an official partnership. They make all sorts of pectins and canning mixes. Make sure to sign up for their newsletter for monthly installments of canning goodness.

Next up is Fermentools. They make a brilliant fermentation starter kit that involves a heavy-duty glass pickling weight, an airlock, a lid with a reusable rubber seal, and mineral-rich salt. The pickles I made using their kit turned out deliciously!

Last on the list is The Vintage Pearl. They make beautiful, hand stamped jewelry and are offering all Food in Jars readers $15 off a purchase of $75. Just use the code “FIJ15.”

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.

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October Sponsors: Cuppow, Felix Doolittle, Spice Ratchet, Fillmore Container, Orchard Road, and Mrs. Wages
February Sponsors: Cuppow, Fillmore Container, Tradestone Confections, Preserving Now, and The Clay Studio
January Sponsors: Fillmore Container, New West KnifeWorks, Cuppow, and Preserving Now,

Giveaway: Blossom Trivets from Spice Ratchet

Sometimes the best pieces of canning gear were never actually intended for use in food preservation. Case in point? The blossom trivet! It’s the best, most flexible canning rack I’ve found in my travels (and believe me, I go through life looking at kitchenware to see if I can somehow use it my canning flow).

I like to use these trivets as canning racks because they are heatproof, flexible, and never break down in the water like metal racks can do. You can take them apart, use them as one long strip, or you can button two together to make a rack for a larger pot.

I have heard from some people that they sometimes struggle to get their blossom trivets to lay flat in the pot when the water is at a rolling boil. The trick for that is that you turn the heat off or slide the pot off the hot burner for just a moment. That will calm the boil and give you a chance to lay the trivet back into place (a jar lifter does the job nicely). Then put the first full jar in on top of the now-flat trivet and it will stay in place. Problem solved!

This week’s giveaway comes to us from Spice Ratchet. They are the makers of the blossom trivet (along with these nifty blossom jar toppers) and are regular Food in Jars sponsors. They’ve offered up four sets of trivets to my readers for the giveaway. Each set will include two red trivets and one translucent red trivet. You’ll be all set for canning season 2015! Here’s how to enter.

Leave a comment on this post and tell me what your favorite preserve from 2014 has been.
Comments will close at 11:59 pm east coast time on Saturday, December 6, 2014. The winner will be chosen at random and will be posted to the blog by Sunday, December 7, 2014.
Giveaway is open to US residents only (so sorry, further-flung readers).
One comment per person, please. Entries must be left on the blog, I cannot accept submissions via email.

Disclosure: Spice Ratchet is a Food in Jars sponsor and helps make this site possible. 

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Giveaway: Blossom uCap from Spice Ratchet
Reader Submitted Photos + Blossom Trivet Giveaway Winners
Giveaway: Blossom Trivet from Spice Ratchet

Big Cyber Monday Sale at Cuppow

Attention canning jar fans, do I have a sale for you! The folks at Cuppow have put their entire stock on sale. If you want to pick up some lids, BNTO adapters, CoffeeSocks, Mason Taps, or any thing else jar-related (the price on the Mason Shaker is pretty darn great), do it now while everything is 25% off. You don’t need a coupon code, prices are automatically adjusted to reflect the lower prices.

The sale started yesterday and runs through Tuesday, December 2.

Make sure to check out the gift pack options as well, because they’ve got some good ones, like the Perk Me Up! (a full pour over coffee set-up for your favorite caffeine addict). Oh, and they still have a few signed copies of Preserving by the Pint. I hear those make excellent gifts.

Finally, do remember that Cuppow gives 5% of all profits to charity, so the more you buy, the more they give to organizations like Cradles to Crayons and Team Rubicon.

(Disclosure: Cuppow is a loyal Food in Jars sponsor. However, I’m writing this blog post because I think they make an awesome product and I wanted to make sure that you guys didn’t miss out on this deal.)

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Giveaway: Mason Tap, Coffee Sock, and BNTO from Cuppow
June Sponsors: Cuppow, MightyNest, Fillmore Container, Mrs. Wages, and Preserving Now!