Upcoming Events: Vermont and Maine

All set up to demo at the @ballcanning International Can-It-Forward. Join us via the livestream!

As you might have noticed, I’ve been traveling a lot this summer. I’ve been up and down the west coast, spent two weeks driving around the south, and flew to Chicago twice. One portion of the country that I’ve pretty well neglected has been New England. However, all that changes this week. I’m going to be doing events in Vermont and Maine and I hope that those of you who live up there will come, bring your books (or buy one!) and say hi!

August 19 – Waterbury, VT
I’m kicking off this New England trip with a canning demo and book signing at Bridgeside Books. The event runs from 6-8 pm and is free and open to all.

August 20 – South Burlington, VT
On Wednesday night, I’ll be VT Food Swap at the Healthy Living Market in South Burlington from 6-8 pm. My demo will kick off the evening, and then the swap will take place immediately after. Registration is required to attend, but is free, so don’t let that stop you. Sign up here.

August 21 – Falmouth, ME
On Thursday I head to Maine to teach a canning class at University of Maine Cooperative Extension Regional Learning Center. The class runs from 7-9 pm and just is $15 and you can sign up here.

August 22 – Brunswick, ME
I’ll be rounding out my trip up north with a canning demo and book signing at Local from 5-7 pm. This is another free event, so please come, hang out for the demo and pick up a book!

After the events are over, Scott and I are spending the weekend in Portland just to hang out and relax. If you’ve got any Portland, Maine must-sees, please let me know!

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Livestream of the International Can-It-Forward Day

peaches

Saturday, August 16 is International Can-It-Forward Day. Canning events are taking place all across the globe in order to help more people discover the pleasures and practicalities of home preserving. I’m going to be at the main event at the Brooklyn Borough Hall in New York to demonstrate the Peach Sriracha Jam from Preserving by the Pint

If you’re in the greater New York region, you should come out and join the fun. If you’re a bit further flung, join us on the livestream!

Here’s the full schedule of events!

10:00am – Pepper Jelly demonstration by Chef Sara featuring the FreshTECH Automatic Jam & Jelly Maker
10:45am – Tips on urban gardening & herb preservation
11:00am – Peach Sriracha Jam demonstration by Marisa McClellan of Food in Jars
11:30am – Crafting in Ball jars with staff from Martha Stewart Living
11:45am – Hugh Acheson Preserving and Mixology demonstrations
1:15pm – Special Mixology demonstration with local mixologists
1:30pm – Salsa Verde demonstration by Chef Sarah featuring the FreshTECH Automatic Home Canning System

Continue Reading →

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Plum Cardamom Jam and a Anolon Advanced 11-Piece Cookware Set Giveaway [sponsored]

finished plum cardamom jam

The first homemade jam I ever tasted was made with homegrown plums. I was just four or five years old and the trees in our backyard were having a bumper year. My mom picked enough to fill her yellow enamel colander, gave them a good rinse under the tap, and turned them in sweet, slightly drippy preserves. We ate those plums over pancakes and with oatmeal every chance we got.

syrupy plums

Though I will often tell people that blueberries are my foundational fruit (and they were the star in my very first solo batch of jam), there is something about the flavor of plum jam that makes my brain go, “ah yes, THIS is what homemade jam should taste like.”

finished plum jam

I recently made my first batch of plum jam for this season (I was asked by Anolon gourmet cookware to develop this particular recipe), from the same kind of sturdy black plums that used to grow in our southern California yard. I added a little ground cardamom for extra depth and I cooked the whole thing in the 7.5 quart wide stock pot from the Anolon Advanced line. Though I don’t normally gravitate towards non-stick cookware for jam making, the width and low walls of the pan made it irresistible.

Get the recipe for Plum Cardamom Jam! 

Currently, Macy’s is offering 20% off all open stock of Anolon Advanced cookware through the month of August, so if the idea of a low, wide, large, non-stick stockpot floats your boat, make sure to check it out!

I also have one Anolon Advanced 11-Piece Cookware Set to give away to one Food in Jars reader. Anolon is hosting a number of giveaways this month, so make sure to follow them on social media (Twitter | Facebook | Pinterest) to stay in the know. Here’s how to enter my giveaway.

  1. Leave a comment on this post and tell me about your favorite piece of cookware. Skillet? Dutch oven? Stock pot? Random fish pan you got at a garage sale?
  2. Comments will close at 11:59 pm eastern time on Saturday, August 16, 2014. Winners will be chosen at random and will be posted to the blog on Sunday, August 17, 2014.
  3. Giveaway open to United States residents only.
  4. One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.

Disclosure: This is a sponsored post (hopefully that was clear before you got to this disclosure statement). Anolon has compensated me for the creation of the plum jam recipe. They sent me the stockpot in which I made the jam (I did really like it, though), and they’re providing the cookware set for the giveaway. The thoughts and words are still all entire mine. 

 

Links: Fig Syrup, Blackberry Butter, and Winners

Apricot jam with fresh thyme! Last batch for the Wyck Festival.

I stayed up too late canning last night (vanilla peach butter, peach-plum-cherry jam, and apricot everything) and then got up early this morning to fly to Chicago. Just call me the canning jetsetter! I have a slew of events this week and then I’m back to the east coast on Friday afternoon. Now, links!

Mrs. Wages Pickle Pack giveaway

Because I didn’t get a link post up last Sunday, I also didn’t manage to announce the winner of the Mrs. Wages giveaway last week either. But here it is now. The winner is #12/Earle Grossman, who said:

My favorite pickle is a half-sour pickle that I have eaten and made since I was five years old. Started buying them out of a pickle barrel and then learned how to make them from my grandmother. 60 years and I am still looking forward to making them this summer.

I will update this space later tonight with the Orchard Road giveaway winners. Stay tuned!

The winners of the Orchard Road giveaway are:

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A Pomona’s Pectin and Fillmore Container Giveaway

Preserving with Pomona's Pectin

Hey canners! Pomona’s Pectin and Fillmore Container, two of my favorite preserving-related companies, have teamed up this week to offer a terrific giveaway. Because I’m a huge fan of what they do, I’m posting the rafflecopter code here to help spread the word and let as many people know about the giveaway as possible.

There will be two winners and they will each get a copy of Preserving with Pomona’s Pectin by Allison Carroll Duffy, one box of Pomona’s Pectin, one case of 6 Orchard Road jelly jars (8 oz), including lids and bands, and a lovely stainless steel wide mouth canning funnel.

Plug your info into the widget below to enter! The giveaway closes on Wednesday, August 13 and is open to both US and Canadian residents. More info about this giveaway can be found on the blogs at Pomona’s Pectin and Fillmore Container.

a Rafflecopter giveaway

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Sponsored Post: Marcella Hazan’s Butter, Tomato, and Onion Pasta Sauce Recipe from Craftsy

tomatoes for craftsy post

As a canner, the next three or four weeks are the pinnacle of my preserving year. While it’s true that there are good things to can all year round, there is nothing better than the moment when local tomatoes are in season, available from local farmers, and sold by the 25 pound box. And that moment is now.

Over the years, I’ve developed a tomato strategy. Sometime in August, I get my hands on about 100 pounds of sturdy paste, roma, or plum tomatoes. I lay a tarp out on my dining room table and I arrange the tomatoes on top. The ripest tomatoes are positioned closest to the kitchen and the least ripe ones get a few days to redden up on the far end.

I then proceed to make somewhere between five and seven different preserves. Whole peeled tomatoes take up the lion’s share of my work, with about 40 pounds going into jars after being cored and peeled. The rest are divided between basic sauce, roasted corn salsa, pizza sauce, tomato jam, and a few precious jars of oven roasted tomato paste.

The reason that so many of my tomatoes go into jars whole and peeled is that they are my most versatile pantry ingredient. I add them to stews, I turn them creamy soups, and I make Marcella Hazan’s Butter, Tomato, and Onion Pasta Sauce.

If you’ve never cooked down tomatoes with butter and a bit of onion, you are in for an absolute treat. The onion is cut in half, so it expresses its flavor into the sauce without overpowering the earthy marriage of tomato and butter. The resulting sauce is magic with pasta, but my favorite way to serve it is with braised kale and these chicken ricotta meatballs.

While I wish I could can the finished buttery sauce and have it ready to go at a moment’s notice, dairy products don’t do well in the canning pot. However, having my own home canned tomatoes on the shelf means that the finished sauce is never more than 45 minutes away.

Get the recipe for Marcella Hazan’s Butter, Tomato & Onion Pasta Sauce Recipe here!

This weekend, Craftsy is also having a sale and all Food and Cooking classes are up to 50% off. If there’s a class you’ve been wanting to take, now’s the time!

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