The Sur La Table Preserving Box + Giveaway

Quattro Stagione jars

It should come as no surprise to any of you that I take a certain amount of pride in being on top of all things canning. I like to know about the preserving cookbooks that are in the pipeline. I do my darnedest to be aware of any tools that are being marketed with canning mind. And I want to have canned in every jar out there, so as to be able to answer questions with some level of knowledge and understanding.

Progressive International canning kit and Le Parfait jars

So, when the folks at Sur La Table got in touch to ask if they could send me a box filled with some of the canning gear they sell in their store, of course I said yes (after all, I had to see if there was anything out there that I didn’t know about!).

The package arrived a little more than a week ago and contained an assortment of the Quattro Stagioni jars (the three sizes I got were .5 L, .25 L, and .15 L) a pair of these Le Parfait jars (these were new to me and I adore them! They’re the same style as used by Bonne Maman), and the box of canning essentials made by Progressive International (I wrote about these tools here).

trendsheet clip 475

The other thing that Sur La Table sent me along with this box full of goodies was a PDF fact sheet full of current statistics about local food, farmers market shopping, and canning and preserving. There was one particularly hunk of data that I found particularly interesting (that’s the image you see above).

I’ve always noted that when I teach a jam class, I mostly get women participating. The percentage of men goes way up in my pickling classes. It’s neat to see the numerical breakdown of something I’ve long observed.

Progressive International tools

Because it’s Monday and that’s giveaway ’round these parts, I’m going to share some of this goodie box with one lucky reader. I’m giving away the Progressive canning tools that they sent me (the lid lifter is the best one I’ve found) as well as the set of four .15L Quattro Stagioni jars they sent. Here’s how to enter:

  1. Leave a comment on this post. Tell me about your favorite jar, about something you’ve canned this summer, or your most beloved canning tool (we’re taking the grab bag approach this week).
  2. Comments will close at 11:59 pm east coast time on Friday, August 23, 2013. Winners will be chosen at random (using random.org) and will be posted to the blog on Sunday, August 25, 2013.
  3. Giveaway is open to US and Canadian residents.
  4. One comment per person, please. Entries must be left on the blog, I cannot accept submissions via email.
Disclosure: Sur La Table sent me this box of canning goodies for free. I’m choosing to share out some of its contents with one of my readers. I did not receive monetary compensation for this post and all opinions expresses are entirely mine. 

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1,087 Responses to The Sur La Table Preserving Box + Giveaway

  1. 1051
    ErinMcKi says:

    After over 20 years of living life without them, I think I’ve finally figured out my late aunt’s recipe for the most bliss-inducing watermelon rind pickles this afternoon. Now the battle with my conscience (and appetite) to let them rest for the requisite two weeks …

  2. 1052
    Mary Beth says:

    I love canning marinara in the late summer. It gives me such a sense of satisfaction to see the pretty red and green sauce and knowing I’ve got this healthy taste of summer for quick winter dinners.

  3. 1053
    Tanya says:

    I love to do a quick pickle with all the cucumbers from the garden. Also the tomatoes are rolling in hot and fast, so salsa for them. The Italian jars are just beautiful.

  4. 1054
    amanda says:

    applesauce for cooking all winter!

  5. 1055
    Shawn McCardell says:

    I guess I defy logic as I love to can, pickle, dehydrate etc. Just this summer I put up some blueberry preserves, bread and butter pickles, tomato sauce, pickled beets and strawberry freezer jam. That doesn’t count any fresh venison and striped bass I put in the freezer. Currently my favorite canning jar is the retro new blue ball perfect mason jars. The look of something old without the worry of chipped glass.

  6. 1056
    Thelma says:

    I started canning last year and enjoy it very much. So far, I have used Ball canning supplies – would love to try these giveaways! We are using up the last few jars left so I need to get started again. My favorite is tomato jam – our vines are full of red ripe tomatoes!

  7. 1057
    Ofel says:

    Peaches and strawberries are my favorite fruits to can. We will be canning some while they’re in season – these jars are just perfect. I hope I win!

  8. 1058
    Susan says:

    It’s hard to pick a favorite. I seem to like whatever is the latest. Some fun stuff has included corn cob jelly and strawberry syrup made from the the heads

  9. 1059
    Donnetta says:

    I made strawberry rhubarb sauce but I froze it instead of canning it. I’m still learning the basics of canning.

  10. 1060
    Connie Perks says:

    I’ve been “consumed” by the sweet simplicity of old-fashioned bread and butter pickles this year. I am one of the unfortunate who never liked onions. Still cook with them, but they’re always minced into bits so small that only a subtle flavor makes it through. I’ve actually had family members, in complete disbelief, snapping photos of me eating the sweet tumeric-infused yellowed ringlets of onion from the pickle jar… with incredulous grins all around.

  11. 1061
    mollie says:

    I have a bumper crop of peaches, so I am trying the peach chutney for sure.

  12. 1062
    cyndi says:

    My favorite jar so far is sour pickles.

  13. 1063
    John says:

    I just started canning last fall, and the last thing I canned was a dozen jars of apple cider butter. I’m about to pickle some green beans and make some peach butter.

  14. 1064
    Morgan says:

    I’m still new to the canning world so I don’t have a favorite tool except all of the Internet recipes! Would love this box!

  15. 1065
    Lisa says:

    I have put up peach jam,preserves, tomato jam,pickles and starting fig jam in the morning!

  16. 1066
    pam says:

    my neighbor just brought me a box of jars from his deceased mothers basement, great except they were full. The exciting thing is 2 were old wiretop jars, still sealed and an old jar that was sealed with wax. It had a little piece of paper that said March 28, 1937! That jar I did not open or dump. It is so cool! Not sure what it is but I think it must be maple syrup……

  17. 1067
    emily willingham says:

    2 weeks ago, i put up some preserved figs – they turned out so nice. looking forward to having some over vanilla ice cream.

  18. 1068
    john says:

    my girlfriend and i made ketchup out of bargain bin tomatoes a few weeks ago. it. is. awesome. we should probably make some more before the season ends!

  19. 1069
    Shelly says:

    I made your pear vanilla jam couple months ago but it came out so thick. I use a regular candy thermometer that I think is faulty. I definitely over-cooked it! But I will not be conquered! I’m going to the local farmers market to load up on zucchini and whatever else I see. My zucchini plants were eaten up by squash bugs. I managed to get 6 zucchini which I promptly turned into zucchini bread.

  20. 1070
    MariNe Summer says:

    This is my first year canning and I am LOVING it! My favorite recipe has been blackberry jam or maybe the pickled radish or green beans or green chilies or…too many yummy ones to choose just one favorite!

  21. 1071
    Theresa M says:

    Blackberries are quite abundant in my patch this year so have been making blackberry jam, blackberry syrup, and, while it is not something that is preserved, it is still no less delicious; blackberry sorbet!

  22. 1072
    Roze says:

    I am putting up quarter pint jars as wedding reception favors for October and so far have canned summer stone fruit, strawberry rhubarb, apricot vanilla & tomato jams and Meyer lemon curd. Soon to be canned is roasted tomatillo salsa & some fun variety of mustard!

  23. 1073
    Ellen says:

    I loved watching my grandmother can but was never brave enough to try it myself until recently. A friend helped me make a batch of pickles and now I am hooked. I am looking forward to trying some of your recipes. There is a lot to learn but I am excited to try.

  24. 1074
    Azra says:

    I’ve enjoyed canning so many of your recipes so far this summer, Marisa! There was some small batch strawberry jam, rhubarb chutney, rhubarb-strawberry jam, pickled red onions, so much more to do before the end of the season. All so delicious!

  25. 1075
    Lori says:

    I’m new to canning by myself. I helped my mom when I was younger. I love this website. So many good tips and delicious looking recipes. I look forward to more canning in my future. :)

  26. 1076
    Julie says:

    I grew up watching my mom can everything from strawberry jam, tomato sauce, salsa, and pickles. Nearly everything she canned was home grown. I picked it up canning after I bought my own home and had my own garden. I always remember my mom being so overwhelmed with canning until I canned on a ‘normal’ scale . . . ever had to deal with 50 tomato plants? Too many tomatoes and not enough jars! I have expanded my canning skills from mom’s traditional efforts to butters and compotes with great success and have shared with friends who have been a little intimidated with canning. And in the process, found a shared liking for preserving your own food with the knowledge of knowing how it was grown and what went into the jar. I just finished putting up salted caramel pear butter – so delicious, I made sure I used several spoons so I could lick them all after I was done!

  27. 1077
    Emily says:

    I have some jars with glass lids from my grandmother that I never got to meet. I don’t can with them but they hold dry goods beautifully.

  28. 1078
    Becky says:

    I have done peach preserves this summer that are delicious! I have tomatoes I’m tackling tomorrow, I’m thinking stewed. Pretty excited to get those put up. Thanks for all the great recipes!

  29. 1079
    Jo says:

    Just canned a baby batch (three half-pints) of peach butter. Can’t wait to start cracking open the jars!

  30. 1080
    michelle coleman says:

    am loving the squat 4-ounce jam jars. i make jam in small batches and give them as gifts.

    last week i made an incredible fig, cognac and lemon zest jam. it was so good — honestly i ate the first jar straight up with a spoon. i was able to exert more control with the next jar and ate it atop plain non-fat yogurt. super delicious, the seeds and zest gave the jam good texture, the fruit was chunky and beautiful, the coganc imparted a lovely perfume.

    tomatoes are peaking at my local farmer’s markets and prices are plummeting to $1.50/pound. tomato jam coming up. i bought a dozen more 4-ounce jelly jars today.

  31. 1081
    Eryn says:

    Raspberry Orange Jam. SOOOO yummy. We ate it on brie.

  32. 1082

    […] so much to everyone to entered the Sur La Table giveaway last week. The winner is #750/Leigh. Thanks again to Sur La Table for the […]

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  1. Links: Jam, Ketchup, and a Sur La Table Winner | Food in Jars - August 26, 2013

    […] so much to everyone to entered the Sur La Table giveaway last week. The winner is #750/Leigh. Thanks again to Sur La Table for the […]