Autographed Copies of Food in Jars Available Through Provisions

provisions fij

Earlier today, Food52 officially launched Provisions. It’s an online shop stocked with an array of truly lovely kitchen tools, linens, dishware, and artisanal edibles. They launched with a handful of product collections and I do believe that there’s one that may be of particular interest to many of you.

Called Small Batch: Jamming, this collection includes the new blue glass heritage jars, a handy canning kit, a gorgeous vintage copper jam pan, and signed copies of my cookbook. I’m hand packing and shipping every copy that’s ordered through Provisions, which means if you’ve wanted to have one with a personalized note and I haven’t gotten to your town yet, now’s your chance. I’m ready to write notes, make recipe suggestions and otherwise inscribe a book just for you. We’re only selling 100 autographed copies through Provisions (and 20 have already been ordered), so if you want one, I suggest placing your order soon!

 

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Blackberry Sage Jam Story and Recipe on the Driscoll’s + Berry Coupon Giveaway

Driscoll's Blackberries

Back in the spring, I had a really fun (albeit brief) trip to California thanks to the folks at Driscoll’s berries (I wrote about the trip and all the berry tidbits I learned here). When I got back home, they asked if I’d be willing to write a post and recipe for their blog, featuring some of their berries. Because blackberries are one of my true fruit loves (I well and truly gorged myself on them when I was in Portland a week ago), I wrote about my childhood, picking blackberries in an open field near our house and going home to make jam with my mom. The post and recipe are now live on Driscoll’s site.

making blackberry jam

Because Driscoll’s is all about sharing the berry love, they’re hosting a little giveaway with me here today. I have five sets of berry coupons valued at $15 a piece to give away to away to my readers. Here’s how to enter:

  1. Leave a comment on this post and share your favorite berry memory. Any memory will do!
  2. Comments will close at 11:59 pm east coast time on Friday, August 9, 2013. Winners will be chosen at random (using random.org) and will be posted to the blog on Sunday, August 11, 2013.
  3. Giveaway is open to US residents.
  4. One comment per person, please. Entries must be left on the blog, I cannot accept submissions via email.
Disclosure: Driscoll’s is providing the berry coupons for this giveaway. What’s more, they are paying me for the blog post and recipe I developed for them. However, all my opinions remain my own. 

Upcoming Classes and Events: Brooklyn! Marple Township! Perkasie!

class image revised

August is here and the tomatoes are coming! Here are some of the places you’ll find me in the next few weeks! I’ll be talking jam, vinegar pickles and lots of tomatoes, so don’t miss it!

  •  August 7 – Jam class at The Brooklyn Kitchen in Brooklyn, NY. Last I heard, there were still four spots available in this hands-on class. We’ll make two kinds of nectarine jam, one with Pomona’s Pectin, and one batch without any additional pectin at all. 
  • August 8 – Free canning demo and book signing at the Marple Township Library in Broomall, PA. Festivities start at 7 pm. Click here for more info.
  • August 10 – Pickles at Indy Hall! This class will focus on vinegar-based pickles. A deeply hands-on class, students will make quick cucumber and preserved green bean pickles and will take both varieties home to compare and contrast. There are just two spots left in this class. First come, first serve!
  • August 12 – Free jam and water bath canning demo at the Santore Library in South Philadelphia. The demo starts at 6 pm. More information is here
  • August 15 – Tomato canning workshop at Reading Terminal Market. This event is sold out!
  • August 17 – A massive tomato canning workshop at Blooming Glen Farm in Perkasie, PA. I’m going to set up a bunch of burners and we’ll can enough tomatoes for everyone to take home 2-3 quarts (final yield will depend on how much we’re able to get through that day). It costs $75 and will be a sweaty, fun, productive day. Click here to sign up.
  • August 18 – Canning demo and book signing at Wyebrook Farm, with a few tastes of preserves from my pantry. I’ll make a batch of spiced plum jam and will have books to sign. The event starts at 2 pm. Click here to sign up.
  • August 20 – Spicy Tomato Chutney class from 6:30 – 8:30 pm at the Plymouth Meeting Whole Foods Market. Click here to sign up!
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Links: Pickling Cucumbers, Seven Day Pickles, and Winners

picking boxes

I got back to Philly last Monday morning, met Felicia Day on Tuesday (she was the keynote speaker at a conference my husband organized), dashed around on Wednesday trying to do work and then left town again on Thursday (it was a whirlwind week). The weekend of classes in Boston was terrific (thanks to everyone who came!) and now I’m home again and am scrambling to get ready for the photo shoot for the new book. Despite all the busy-ness, I managed to collect some links to share.

stack of canning towels

 

girlscantell winners The winners of the Girls Can Tell canning diagram towels are…

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Canning Questions, Communities, and Social Media

plate of tomatoes

We’ve hit that point of the summer when the number of canning questions arriving in my inbox each day is outstripping my ability to answer them in a timely manner. I hate that it can sometimes take me up to a week to answer your questions and so I’ve been searching around, trying to find a good solution.

It used to be that the Food in Jars Facebook page was a good way to the readers of the this site to engage with one another and get answers from a community of canners. However, Facebook has evolved in a way that has made it harder to use it in that manner.

Recently, Google Plus introduced Google Communities and it appears to be just the sort of thing I’ve been looking for. So I’ve created a little FiJ community and I’m throwing open the doors, in the hopes that it might just be a good place for ask questions, get answers, and share some favorite recipes. I’m hoping some of you will join me over there and help turn it into a vibrant place for conversation.

While we’re talking social media, don’t forget that you can also find me on FlickrTwitterPinterestInstagram, and Tumblr if you’re so inclined.

Finally, I’m headed to Boston tomorrow for three classes and a canning demo. There are still spots available in my dilly bean class tomorrow night (6-8 pm) at MassHORT as well as my Saturday morning jam and pickle class at Create a Cook. For those of you on a budget, I’m doing a free demo on Friday afternoon at  at the Hudson Public Library in Hudson, MA. The demo starts at 2 pm.

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Sweet and Sour Cherry Jam

sweet and sour cherry jam

Sour cherries have long been one of my favorite fruits for preserving. I mostly missed the season last year and so spent much of late June and early July this year trying to make up for my lackluster show in 2012. I picked at least 15 pounds on my own and when that didn’t prove to be quite enough, I bought a flat from Three Springs Fruit Farms.

Towards the end of my sour cherry extravaganza, I found myself with both sweet and sour cherries. I could have made a duo of small batches of jam, but instead decided to combine them for a sweet and tart preserve. I used a lower than usual (for me) amount of sugar and turned to Pomona’s Pectin to help me out in the set department. The finished jam has much of the sour cherries tangy bite, but with the deep richness of the sweets. I am very happy with the result.

jar cherry pitter

I realize that cherry season is rapidly drawing to a close throughout the country, but I wanted to get this one published to the blog in the hopes that maybe it will still be of use to some of you. Plus, I want to remember it for next year, as it’s a recipe truly worth repeating.

Speaking of cherries, the folks at Fillmore Container are hosting a giveaway this week, featuring this fun cherry pitter and one of the new blue heritage Ball jars. It screws on to a regular mouth mason jar and catches the cherry pits there (perfect if you want to use them for an infusion project). To throw your hat in the ring for a chance at it, head over to their blog.

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