Giveaway: Gift Card from The Pint and a Half

pint and a half products

Many years ago, I fantasized about opening a coffee shop in which, for an extra $1, we’d sell to-go iced drinks in mason jars with holes punched in the lid for the straw. Basically, I was only in it for the jar accessories.

Nuby zippy cup lid

Happily, there have been a number of different companies that have popped up in the last few years that have started offering all manner of mason jar toppers, drink adaptors, lids, and sleeves.

mason jar lids

And now, there’s a shop that pulls all the different lids, sleeves, straws, and converters into a single place. Called The Pint and a Half, it’s a site devoted to celebrating the jar a drink vessel and I am delighted to welcome them to the jar blog scene (if there is such a thing).

Koverz

One of the products they offer that I’ve not seen elsewhere is the neoprene jar sleeve. Available to fit either a 24 ounce pint & half jar (that’s the Koverz) or a 12 ounce jelly jar (known as the Kidzikoo), it allows you to pack a chilled drink without having it sweat all over your hand, cup holder, or desk. They have them in a bunch of different colors, but I’m more than a little taken by the zebra stripe version (I’ve always had a thing for animal prints).

And if the full coverage sleeve isn’t your thing, there are also these nifty silicone Eco Sleeves. They’ll give you a good grip without covering the entirety of your jar.

straws and spoon

They also offer a nice selection of straws, cleaning brushes, and long-handled spoons (all the better for eating your morning yogurt parfait out of a pint jar). I’ve tried a number of reusable straws over the years and I really like the Glass Dharma Straws (I have some that I bought several years ago). They are nearly unbreakable (I dropped one behind my washing machine a while back and it survived unscathed) and don’t impact the flavor of your drink at all.

The Pint and a Half

Now, time for the giveaway! April from The Pint and a Half is offering Food in Jars readers a chance to win a $50 store credit plus $8.50 to cover shipping (that’s enough shipping credit to cover one jar and several accessories) in her online shop. What’s more, for those of you who can’t wait to buy your jar goodies, she also sent me a coupon code to share. Use the code FOODINJARS10 at check-out for 10% off your purchase. The code is good until June 30.

Here’s how to enter.

  1. Leave a comment on this post and tell me what you’re drinking this summer. Are you exploring shrubs? Or are you dedicated to iced tea? Or do you have a signature cocktail for 2014? Let me know!
  2. Comments will close at 11:59 pm on Saturday, June 21, 2014. Winners will be chosen at random and will be posted to the blog on Sunday, June 22, 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: The Pint and a Half gave me the jars and adaptors you see pictured above and are also providing the giveaway prize at no cost to me. However, all opinions expressed remain entirely my own. 

The Pint and a Half can also be found Twitter, Pinterest, and Facebook. Make sure to follow them for new product news and occasional deals!

MightyNest, 4th Burner Pots, & a Preserving by the Pint Giveaway

4th burner pot

Back in April, I teamed up with my friends at MightyNest for a canning party at a fabulous cooking school in Evanston called Now We’re Cookin’. I made a batch of my honey-sweetened strawberry jam for the gathered audience and signed a bunch of books. MightyNest held on to a small cache of those signed books and is currently giving one away (along with six pretty tulip-shaped Weck jars and a sturdy bamboo cutting board). The giveaway ends today (all this travel has me off my blogging game) and so if you want to enter, please head over to this blog post right now!

Another thing came out of that night in Evanston. The MightyNest team was so taken with my 4th burner pot (I tucked it into my checked luggage and brought it with me on that trip) that they’ve added them to their product line. This is my favorite piece of cookware for small batch canning. I use it as a canning pot. I heat up my pickling liquid in it. I use it as a tea kettle when canning tomatoes and other water packed vegetables. It’s versatile, it’s sturdy, and it only costs $40.

Updated to add: The MightyNest folks just sent me the code for the widget, so you can now enter the giveaway right here!

*Just so you know, MightyNest is a Food in Jars sponsor. However, I loved their products and their team long before they started sending a few bucks my way to help support this site. They are good people.

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Links: Pickled Fruit, Book Reviews, and a Winner

Making honey sweetened strawberry jam at Farmers@Firehouse.

This trip to Columbus and Pittsburgh has been totally wonderful. In Columbus, I stayed with Faith (and got to see her amazing kitchen), taught in a beautiful space, and discovered that Columbus might possibly have the best thrift stores in all of the US. I think I’m a little bit in love with Columbus.

Here in PGH, I’ve gotten to know the wonderful folks from the Pittsburgh Canning Exchange, peeked into the preserves room at Legume Bistro (they had jar after jar of smoked rhubarb ketchup!), and got some quality time in with one of my dearest friends. All in all, not a bad stretch of travel.

Now, links!

A few nice things about Preserving by the Pint!

Core Kitchen tools

The winner of the Core Kitchen giveaway is #416/e, who said, “I like my flat wooden spoon. Regular spoons don’t touch enough surface area in the pan, but I have one that is flat at the end and cut on an angle and it is perfect. I’m tempted to cut all my wooden spoons that way! But, I’d give the silicone variety a try.”

E, I think you’ll like these tools!

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Honey Sweetened Rhubarb Compote With Ginger

chopped rhubarb

I am currently in a motel room about an hour north of Pittsburgh, PA. My class in Columbus yesterday went gloriously well (so many thanks to The Seasoned Farmhouse for having me!) and my appearance on All Sides with Ann Fisher earlier today was so fun (you can watch it or download the podcast here).

The upcoming weekend in Pittsburgh got some really nice coverage in the Post-Gazette today. If you’re in the area, please do come out and say hi!

rhubarb compote

Happily, this blog post isn’t only about what’s happened over the last few days and what’s to come later this week. I also have a recipe for honey sweetened rhubarb compote with ginger. This particular preserve doesn’t have much of a story behind it. It was one of those ideas that sprang fully formed into my brain and I knew I wouldn’t be able to stop thinking about it until I made it.

I used two forms of ginger (freshly grated and juice. I used this bottled juice, but instructions on how to make your own can be found here) to make it kicky, and had I been able to find my jar of crystalized ginger, I would have included some chopped bits as well (how does one misplace a pint jar of ginger?), but the kitchen is a bit of a mess these days and I just couldn’t put my hands on it.

Still, even without the third form of ginger, it’s quite good. I had intended it to be something closer to a jam, but it refused to thicken beyond a very soft set, and so I’m calling it a compote in order to set consistency expectations. You can call it whatever you’d like.

Honey Sweetened Rhubarb Compote With Ginger

Ingredients

  • 2 pounds rhubarb stalks
  • 1 pound honey (or 1 1/3 cups, if you prefer volume measurements)
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon ginger juice

Instructions

  1. Prepare a boiling water bath canner and four half pint jars.
  2. Trim rhubarb stalks and cut them into inch-sized segments. Place them in a pot and add the honey, grated ginger, and ginger juice.
  3. Let the rhubarb sit for 5-10 minutes, until the honey mingles with the ginger juice and starts to dissolve.
  4. Place the pot on the stove and bring the rhubarb to a boil. Cook at a fast bubble, stirring regularly, until the rhubarb breaks down and the whole mess has thickened to your liking.
  5. Remove jam/compote from heat and funnel it into the prepared jars, leaving about 1/2 inch head space. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.
  6. When time is up, remove jars from canner and let them cool. Sealed jars are shelf stable for a good long while. Any unsealed jars should be refrigerated and eaten within a couple of weeks.
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Giveaway: Core Kitchen Silicone Utensils and Funnels

Core Kitchen tools

It used to be that I was singularly devoted to my wooden spoons and spatulas for just about every kitchen task. I stirred soup with well-worn spoons and had a wooden spatula that was permanently dyed purple from all the batches of blueberry jam it had known.

But then, my allegiances started to shift. I don’t know exactly when it started, but somewhere along the way I became a silicone utensil girl. I love my fully encased silicone spatulas for stirring jam, and have a favorite silicone turner that I use nearly every day for scrambling eggs.

I love these tools because they are one-piece (instead of being silicone or rubber heads perched on wooden or plastic handles), won’t melt in a hot pan, and can go right into the dish washer.

Core Kitchen funnels

Recently, I got an email from Core Kitchen, asking me if I’d be interested in trying some of their tools. I took a quick look at their website, spotted their line of Essential Silicone Utensils and immediately said yes. They sent me a package that included four silicone tools and their set of funnels.

I’ve spent some time with these tools in my kitchen and I really enjoy using them. I particularly appreciate them when it comes to scraping out every last drop of jam from the pan. They are super flexible and bend nicely with the shape of the pan.

The funnels have also proven to be invaluable, particularly the small wide mouth funnel. When I’m filling jars with relatively small mouths (like the lug lidded jars I wrote about here), I put the silicone funnel in the jar first and then perch a regular wide mouth funnel in on top of it. That way, I get all the surface area of my standard funnel, but I’m able to fill the narrower jars without spilling.

The generous folks at Core Kitchen have offered to give away one Food in Jars reader the very same set of utensils and funnels that they sent me. The set includes an All Purpose Spatula, a Pointed Spatula, a Spreader, a Dual-Ended Spatula, and a 3-Piece Funnel Set.

Here’s how to enter.

  1. Leave a comment on this post and tell me what your favorite material is for kitchen utensils. Wood, silicone, plastic, metal, or something else?
  2. Comments will close at 11:59 pm on Saturday, June 14, 2014. Winners will be chosen at random and will be posted to the blog on Sunday, June 15, 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: Core Kitchen gave me the tools you see pictured above and are also giving the same set of tools to one blog reader, all at no cost to me. However, all opinions expressed remain entirely my own. 

Book Tour: Seattle, Portland, Eugene, San Francisco, & LA!

at The Pantry

This is it. The last truly huge book tour push of this summer. I’m still going to be traveling a lot throughout July, August, and September, but this will be the final extended journey. If you’re in or near Seattle, Portland, Eugene, San Francisco, or LA, I hope to see you soon!

Friday, June 20 (Portland)
I’m teaching a demo-style class at The Cakery in Portland, as part of their Pages to Plate program. The event starts at 6:30 and runs until 8 pm. The cost is $25 and that includes a copy of Preserving by the Pint. You sign up by calling 503-546-3737 and there are more details here.

Saturday, June 21 (Portland)
You’ll find me at the Beaverton Farmers Market from 9 am to 1 pm. I’ll be demoing at 10 am and 12 noon and will have books on hand for sale and signature. Best of all is that I’m sharing the stage that day with Kate Payne and she’ll be demoing at 9 am and 11 am, so make sure to come in time to catch her as well!

Monday, June 23 (Eugene)
I’ll be at Down to Earth in Eugene (532 Olive Street) from 2-4 pm. There will be a demo. There will be books. There may even be cake, as this event is in conjunction with the store’s 37th anniversary celebration. It’s a free event and fun will be had by all.

Wednesday, June 25 (Seattle)
I’ll be at the Book Larder (4252 Fremont Ave. N) in Seattle from 6:30-8 pm demonstrating a recipe from the book and signing as many copies as I can. The event is free, but they ask that you RSVP using this form.

Thursday, June 26 (Seattle)
I’m teaching a four preserve class at The Pantry at Delancey. I believe that the class is currently sold out, but it never hurts to get on the waiting list.

Saturday, June 28 (San Francisco)
From 12 noon to 1 pm, I’ll be doing a book signing at the CUESA classroom at the Ferry Building (you’ll find me under the white tent at the front of the building). Books will be on hand for sale! More details can be found here.

Sunday, June 29 (San Francisco)
I’ll be at Omnivore Books from 3-4 pm, demoing a tiny batch of honey sweetened strawberry jam, and signing books. There will be samples and they will be delicious. Please come!

Tuesday, July 1 (Los Angeles)
My very last stop on this tour will be at The Gourmandise School of Sweets and Savories in Santa Monica. I’ll be teaching a free demo-style class from 2-5 pm and will have books on hand to sign. Click here for more details and to sign up!

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