Giveaway: Mrs. Wages Tomato Prize Pack

I look forward to tomato season all year. Because I don’t have a garden, it always starts for me when the hot house tomatoes appear at my local farmers market. Then, there comes a trickle of small tomatoes like sungold and cherry tomatoes. And then finally, the torrent. Tables heaped with heirlooms, slicers, and sturdy paste tomatoes.

Because I know that tomato season is fleeting, I make a point of canning at least 100 pounds of tomatoes each season (and sometimes more!). I can them whole, make puree, and cook pans of tomatoes down into thick, flavorful pastes. I also like to employ a little help and so occasionally turn to a package of Mrs. Wages salsa or pasta sauce. Made from spices, dehydrated herbs, citric acid, and salt, these packets are such a time saver and create a finished product that makes my home cooking delicious.

This week, I’m giving away a whole assortment of Mrs. Wages Tomato seasoning mixes. The basket will contain an assortment of mixes, including classic salsa, ketchup, and much more. If you’re interested in a chance to win this giant package of tomato canning goodness, use the widget below.

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July Mastery Challenge: Pickled Blistered Shishito Peppers

Regular Food in Jars contributor Alex Jones is here to with a recipe to preserve delicious shishito peppers. They’re one of my summer favorites! – Marisa

One of my favorite moments of summer eating doesn’t involve handfuls of blueberries, icy-cold slices of watermelon, or peaches so juicy you have to eat them over the sink. (Although those firsts fruits are up there on the list.) It’s when I spy the first shishito peppers at the farmers’ market.

When I first see those wrinkly, electric green peppers heaped in a basket or bursting out of a fiber pint container, I know I have to have them.

Back my kitchen with my market bounty, I’ll get my cast iron pan ripping hot with a glug of grapeseed oil and add the peppers, cooking for a few minutes on each side until the skin is blistered deep brown and the flesh is just tender. Then, they go into a bowl with a big three-finger pinch of flaky sea salt. A few flicks of the wrist to toss, and then I’ll sit down and eat them all, one by one.

But inevitably, shishito season ends, and it’s rare to find them off-season in supermarkets, so I have to wait for that smoky, salty experience until next year’s pepper feast…unless I can preserve it.

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Submit your July Mastery Challenge Projects!

July is nearly over, which means it’s time to get serious about completing this month’s hot pack preserving challenge! If you’ve already finished up your project for this month’s #fijchallenge, please use the form below to record your information and be counted in the final tally. If the embedded form isn’t working for you, click here.

If you’ve not yet tackled a batch of jam yet this month, check out this month’s introductory post for some ideas.

To be counted in the final tally, please submit your projects no later than Monday, July 31.

Oh, and if you do post to social media, make sure to use the #fijchallenge tag to help spread the word of our preserving activities!

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Giveaway: Grater Set from EcoJarz

When I first started canning and collecting jars, finding cool jar accessories was nearly impossible. Happily, in the last ten years, a world of nifty accessories and adapters has exploded onto the scene. One of my favorite makers of useful things for mason jars is EcoJarz. They make drink lids, storage lids, and food prep accessories out of high quality stainless steel and food-grade silicone.

This week, I’m giving away one of their grater sets. This handy kit comes with a slicer lid, a grater lid, two silicone seals, a stainless steel ring, and a wide mouth half pint mason jar. It allows you to grate, slice, and store the excess easily.

If you want to win this nifty set, please use the widget below to enter!

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Small Batch Bread and Butter Pickles

Last night, I spent an hour in my kitchen making bread and butter pickles and talking to my phone (otherwise known as doing a live broadcast via Facebook). I answered questions, used a mandoline slicer without injuring myself, and at the end had three and a half pints of tasty pickles for my efforts.

I’ve published a few different variations on bread and butter pickles over the years, but have never managed to get one up on the blog. Well, let’s change that. This is the exact version I made last night. It doubles and triples beautifully if you’ve got even more veg to use up. And it’s the perfect thing for this month’s hot pack challenge!

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Cookbooks: The Essential Book of Homesteading

Before she was writing books about picnics, parties, and beverages, Ashley English wrote a series of books about homestead. Published in 2010 and 2011, these books focused on food preservation, chicken keeping, bee keeping, and the art of home dairy.

It was an endlessly useful quartet of books that I’ve had on my shelf for years and referenced with some regularity (though admittedly, I didn’t have quite as much use for the volumes on bees and chickens as I did for those on canning and dairy).

A year or so ago, I noticed that Ashley’s series was getting harder to come by and I was sad to see such a useful resource drop out of print. Happily, I learned a few months back that my concerns were entirely unfounded. Her four books have instead been gathered together into a single edition.

Called The Essential Book of Homesteading, this edition is now one of the most thorough reference points for 21st century homesteader. It opens with a section on chickens and then marches through canning and preserving, bees, and home dairy.

The photography is vivid, useful and in full color. The recipes are approachable and the instructional details are clear and easy to follow. If you’ve been meaning to add a homesteading-themed book to your library, the release of this one could not be more well-timed!

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