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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Upcoming Events: Chicago!

jars at GHE

Attention mid-west canners! I am heading out to see you next week! I’ll be in and around the Chicago area and here is where you can find me!

August 11 – Highwood, IL
I’m teaming up with the nice folks from the Canning with Kids program to teach a canning with kids pickle making workshop at the Highwood Bocce Courts, 2:30-4 pm. Find your favorite kid and click here to sign up! It’s never to early to impart a love of canning!

August 12 – Gurnee, IL
I’ll be at the Warren-Newport Public Library from 7-8:30 pm to demonstrate how to make one of the small batches of jam from Preserving by the Pint. Afterwards, there will be tastes of jam and books for sale and signature. Click here to sign up!

August 13 – Glen Ellyn, IL
I’ll be at Marcel’s Culinary Experience from 6:30 – 8:30 pm. I’ll be making jam and pickles and will be signing books. I promise, a good time will be had by all. Click here to sign up!

August 14 – Lake Forest, IL
I’ll be teaching a hands on canning class at Sunset Foods from 6:30 – 9 pm. We’ll make tomato jam and dilly beans and everyone will go home with jars of each. Click here to sign up!

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Preserves in Action: Potato Salad with Pickles

potato salad angle

Back in May, my dad was in town for about a week. While he was visiting, we took a quick trip down to the Jersey shore to have dinner with my cousin Liz and her family. As is so often the case with my family, the plan was to potluck. Liz and her boyfriend Scott took care of steaks, clams, and a big green salad. I brought a pickle-heavy potato salad and a barely sweetened apple crisp.

dinner plate

I have been meaning to tell you about this salad since that night. It’s actually a dish I’ve been making for nearly a decade now, though I never make it exactly the same way. You quarter enough small red or yukon gold potatoes to feed your particular crowd. Boil them until tender. Drain the potatoes and return them immediately to the pan. Put the pan back on the stove, turn the heat to low, and pour in about 1/4 cup of apple cider vinegar. The heat makes it vaporize and the flavor steams right into the potatoes.

boats and weathered wood

Once all the visible vinegar has evaporated, drizzle in about 1/4 cup of extra virgin olive oil and toss the potatoes to coat. Remove the pan from the heat and add generous amounts of kosher salt and freshly ground black pepper. Add torn parsley, minced celery, diced red onion, and some chopped pickles (most of the time, I use cucumber pickles, but dilly beans and pickled peppers also work nicely). Don’t be stingy with the pickles, really heap them in there.

Toss it all to combine, give it a taste, and adjust the seasonings as necessary. Sometimes you might need more vinegar or olive oil. For best results, eat in the open air, in the company of friends and family.

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Tomorrow (Friday, August 8) in Lancaster County

so many peppers

I’m headed to Lancaster County bright and early tomorrow morning for a day of events! If you’re in the area, I’d love to see you at one of these classes or demos! I’ve heard that the demo at Fillmore Container is practically sold out, but there is plenty of availability at Lemon Street Market. As added incentive, everyone who comes out will get a Food in Jars sticker!

August 8 – Lancaster, PA
10-11:30 am – Canning class at Fillmore Container. Click here to sign up!
1-3 pm – Demo and signing at the Le Creuset Outlet. No registration required!
5:30 – 7:30 pm – Canning class and signing at Lemon Street MarketClick here to sign up.

Additionally, Fillmore Container is hosting a giveaway of Orchard Road products in conjunction with my visit out to their place. Check out this blog post for more details and to enter!

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Giveaway: Orchard Road Mason Jars

stack of Orchard Road jars

In the five and a half years that I’ve been writing this blog, I’ve been asked nearly every canning-related question in the book. One that comes my way a lot is people wondering if there are options beyond traditional Ball jars.

Orchard Road jar line up

Sometimes they want a more affordable option. Other times they’re interested in jars that will give their preserves a different look from everything else out there. And once in a while, they just want a jar that will take a label nicely.

Orchard Road quarts

Happily, there’s a new player in the jar marketplace that can address these wants and needs. Called Orchard Road, they are selling lovely, simple mason jars in three sizes. The quarts and pints come in both regular and wide mouth versions, and the half pint jars come in just the regular mouth variety.

Orchard Road pint jars

All the Orchard Road jars are sold in packs of six and come in sturdy boxes that fully contain the jars. For those of you who like to store your finished jars in a box that will keep the jars out of the light, these boxes will be a godsend for you.

Orchard Road half pint

One thing to note is that Orchard Road sells their jars without lids or rings. For those of us that have giant bags full of rings and a stash of lids, this is a great blessing. If you don’t have an equally hefty collection, you can buy the lids and rings together in boxes of six.

Orchard Road lids

I’ve done a good bit of canning in Orchard Road’s jars now and really like them. The flexibility of the lids is slightly different from those made by Ball, so they don’t make the same satisfying ping noise as they seal. However, they make up for it by having a ton of open real estate so that you can scrawl the contents of the jar across the top with a Sharpie. As long as a jar has that, I’m happy.

Orchard Road used lid

Currently, Orchard Road jars have limited availability. I spotted them at the Goods Store out in Lancaster a couple weeks ago and I know that Fillmore Container has them in stock (and, they’ll be giving some away at my demo out there on Friday!).

Additionally, the nice folks at Orchard Road are sponsoring a giveaway. They’ve offered up three cases of jars and a set of matching lids. Winners get to choose the size jar. Many will enter, three will win.

  1. Leave a comment on this post and tell me about your most recent canning project.
  2. Comments will close at 11:59 pm eastern time on Sunday, August 10, 2014. Winners will be chosen at random and will be posted to the blog on Monday, August 11, 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: Orchard Road sent me some jars and lids for testing and photography purposes for free. They are also are providing the jars for the giveaway winners at no cost to me. Still, all opinions expressed are mine alone.