Tag Archives | giveaway

Giveaway: Mrs. Wages Perfect Pickle Sampler

This picture features an assortment of pickle spice and starter packets from the brand, Mrs. Wages.

This week’s Perfect Pickle Sampler giveaway comes to us from long-time Food in Jars sponsor Mrs. Wages. I’ve been doing a bit of work with the folks from Mrs. Wages for the last six years and one element of our annual partnership is that they always offer up one or two awesome baskets of their mixes, spices, and starters for me to give away to my wonderful readers. This summer is no exception!

This is the first of two baskets of canning helpers that I’ll be giving away from Mrs. Wages this summer. This basket contains nearly every pickle product that Mrs. Wages makes, which should delight the pickle lovers. Here’s exactly what’s in the basket.

If this massive collection of pickle spices and starters appeals to you, here’s how to enter the giveaway.

  1. Leave a comment on this post and tell me about your favorite pickle. Whether it’s fermented or vinegar based, one your mom always has in her fridge or something you discovered at the local supermarket, I want to hear about it.
  2. Comments will close at 11:59 pm eastern time on Saturday, June 11, 2016. Winners will be chosen at random and will be posted to the blog on Sunday, June 12, 2016.
  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: Mrs. Wages is providing the basket for the giveaway. They are also a Food in Jars sponsor and so do help contribute to the running of this site.

Giveaway: Broth & Stock from the Nourished Kitchen

Broth & Stock cover - Food in Jars

I learned to make broth from my mom during my childhood, though there was never a point at which she sat me down for a lesson. It was simply something she did and in my way, I watched and absorbed the information. When I had my own kitchen, homemade chicken stock was one of the very first things I cooked.

Broth & Stock intro - Food in Jars

These pots of homemade broth are something I mostly do by feel, and while I don’t think that’s going to change anytime soon, there’s a new book on the topic that I am delighted to welcome into my kitchen. Called Broth & Stock from the Nourished Kitchen and written by Jennifer McGruther, this book offers info on making your own broths and stocks as well as recipes designed to help you make the most of every drop.

Broth & Stock scrap broth - Food in Jars

The book opens with an introduction that walks you through a brief history of broth (mention of portable broth in this section inspired me to cook two quarts of my own stock down into a single, concentrated cup, so it served me before I got to the first recipe!). From there, we get chapters entitled The Broth Maker’s Kitchen, Master Broths and Stocks, Poultry, Meat, Fish, and Vegetables. It’s a simple and highly useful method of organization.

Broth & Stock pho - Food in Jars

One of the things that I appreciate about this book is that it’s useful whether you’ve got a whole day or less than an hour to make your stock. What’s more, the recipes for using up the batches of broths and stocks you’ve made are appealing and aren’t limited to just soups and stews (risotto! glazed bok choy! gratins!). It makes me hungry every time I pick it up.

Broth & Stock back - Food in Jars

Thanks to the kind folks at Ten Speed Press, I have a copy of this book to give away. Here’s how to enter the giveaway.

  1. Leave a comment on this post that has something to do with homemade broth, stock, or soup.
  2. Comments will close at 11:59 pm eastern time on Saturday, June 4, 2016. A winner will be chosen at random and will be posted to the blog on Sunday, June 6, 2016.
  3. Giveaway open to United States and Canadian residents. Void where prohibited.
  4. One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.

Disclosure: Ten Speed Press sent me the copy you see pictured above for photography and review purposes, and is also providing the giveaway unit. Both are being provided at no cost to me. All opinions expressed here are entirely my own. 

All-Clad d5 Stainless-Steel All-In-One Pan + Apple Butter Barbecue Sauce

All Clad d5 - Food in Jars

Back in the Fall, I did a little project with the folks at All-Clad, in which they sent me the NS1 Chef’s Pan from their their new line of NS1 Nonstick Induction cookware and I used it to make a batch of really delicious batch of Kabocha Squash, Coconut, and Wild Rice Stew.

In March, I did it again. That time, they sent me an NS1 Stock Pot and I make a pot of roasted tomato and basil soup to brighten up a cold winter day.

All-Clad handle - Food in Jars

I always enjoy these cookware challenges because they give me opportunities to play with a really fabulous pans and push myself outside my regular culinary patterns. So, when they got in touch again back in April and asked if I might want to do it again, this time with their d5 Stainless Steel All-In-One Pan, I said yes.

finished barbecue sauce - Food in Jars

This line of All-Clad is made from five bonded layers of stainless steel and aluminum to best conduct heat and cook evenly. It’s induction-capable, has two loop side handles, sloped sides for efficient reduction, and a shining stainless interior that makes it easy to clean. It comes with a tight-fitting lid and is made in the US.

Currently, the d5 Stainless Steel All-In-One Pan is available at Williams-Sonoma, and the 4 quart pan they sent me sells for $149.95.

barbecue sauce ingredients in pan - Food in Jars

The particular challenge with this piece of cookware was to design a recipe that only used five ingredients, to mimic the five layers of metal that makes up the pan. I decided on building a five ingredient barbecue sauce, using a jar of apple butter as the base.

It’s a tasty, tangy, spicy sauce that is perfect for summer cookouts and slow cooker pulled pork. You could always fancy it up with additional ingredients, but I enjoy the simple approach.

saucing chicken legs - Food in Jars

This is the perfect pan for quick sauces, because the low, wide base allows for quick evaporation and the marriage of flavor. You combine a pint of apple butter with apple cider vinegar, finely chopped onion, honey, and a couple heaping spoonfuls of gochugang in the pan and cook until it is thick and the onion is tender (also, add some salt and pepper to taste).

I like to scrape the finished sauce into a large measuring cup and zap it with an immersion blender to smooth it out, but that’s totally optional.

roasted chicken legs - Food in Jars

As you can see, I also used the pan to roast off some chicken legs that I then painted with my tangy sauce. I’d also use this sauce on top of turkey meatloaf, on grilled burgers, and will happily combine it with some chicken thighs in the slow cooker for pulled chicken sandwiches.

Thanks to the kind folks at All-Clad, I have one of these All-Clad d5 Stainless Steel All-In-One Pans to give away. Here’s how to enter.

  1. Leave a comment on this post and tell me what you’d cook in this pan OR how you’d use the barbecue sauce.
  2. Comments will close at 11:59 pm eastern time on Saturday, June 4, 2016. Winners will be chosen at random and will be posted to the blog on Sunday, June 5, 2016.
  3. Giveaway open to United States residents only. Void where prohibited.
  4. One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.

Disclosure: All-Clad sent me the pan you see pictured above and they’re provided the giveaway unit, both at no cost to me. No additional compensation was provided.

For more about these fabulous pans, follow All-Clad and Williams-Sonoma on social media!
All-Clad: Facebook | Twitter | Pinterest | Instagram
Williams-Sonoma: Facebook | Twitter | Pinterest | Instagram

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Giveaway: Whiskey by Michael Dietsch

Whiskey cover - Food in Jars

In my early years as an adult of drinking age, I made terrible choices. I drank many an amaretto sour or green apple martini before eventually coming to my senses. Slowly but surely, I found my way to a small handful of cocktails that I enjoyed, were designed to be sipped slowly, and didn’t make me feel like I’d spent the evening licking a Jolly Rancher.

Whiskey spine - Food in Jars

The bulk of this short list featured drinks made with a member of the whiskey family. Over time, I’ve also found myself gravitating towards the same array of spirits in when preserving peaches and cherries. There’s just something about those flavors that speak to me.

Whiskey contents - Food in Jars

So, now that you know that I have something of a weakness for the world of whiskey, it will make perfect sense that today I’m writing a post about a lovely new book called Whiskey. Written by Michael Dietsch (he is also responsible for Shrubs, a most fabulous book), this volume offers its reader the history of whiskey, helpful instruction on making cocktails, and 100 pages of the most popular whiskey cocktails of all time, arrayed in chronological order.

Whiskey cherry bounce - Food in Jars

Half compelling history and half instructional volume, this book begins with a dive into whiskey’s history (known today as distilled spirit made from a grain mash, though that wasn’t always the case) and an explanation the differences in spelling (whiskey/whisky) and where they appear geographically.

From there, Michael traces its international heritage and deals with the history of production around the world. Finally (because the first half will make you thirsty), we get to the nuts and bolts of cocktail crafting and the recipes.

Whiskey mixer recipes - Food in Jars

It’s a wonderfully crafted book, written with skill, humor, and enthusiasm. The photography is gorgeous and the whole thing is presented in a very pretty package. If you have a family member who is a fan of whiskey (Father’s Day is just around the corner!), it would make a lovely gift (particularly if paired with a nice bottle).

Whiskey back - Food in Jars

Thanks to the kind folks at The Countryman Press, I have both a recipe from this book to share, and a copy to give away. The recipe is for a Whiskey Cobbler, which speaks to me thanks to the presence of berries. Here’s how to enter the giveaway.

  1. Leave a comment on this post that has something to do with whiskey.
  2. Comments will close at 11:59 pm eastern time on Saturday, May 21, 2016. A winner will be chosen at random and will be posted to the blog on Sunday, May 22, 2016.
  3. Giveaway open to United States and Canadian residents. Void where prohibited.
  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 Countryman Press sent me the copy you see pictured above for photography and review purposes, and is also providing the giveaway unit. Both are being provided at no cost to me. All opinions expressed here are entirely my own. 

 

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Giveaway: Naturally Sweet Food in Jars

Naturally Sweet Food in Jars cover (1)

My birthday is this Saturday and in celebration, I’m giving away three copies of my new cookbook, Naturally Sweet Food in Jars. As most of you know, this is my third cookbook(!) and it focuses on preserving with honey, maple, agave, coconut sugar, fruit juice concentrates, and dried fruits.

Naturally Sweet Food in Jars spine

The idea for this book was initially sparked by this post, as well as the many alternatively sweetened recipes that have come since on this site. The finished book features more than 100 recipes for preserves, as well as a handful of recipes designed to help you use up some of what you’ve put up.

Naturally Sweet Food in Jars roasted apricot jam

I had two primary goals in mind when I was writing Naturally Sweet. The first was to translate some of my most beloved sugar-sweetened recipes into those that used less refined sweeteners.

Naturally Sweet Food in Jars Honeyed Meyer Limoncello

The second objective was to create new and novel recipes that would be safe for canning and that featured the various sweeteners in ways that made the most of their unique, individual flavors.

Naturally Sweet Food in Jars Lemony Strawberry Jam

I also wanted to help change the conversation about preserving. So often, people dismiss it because they feel like the products created when you preserve aren’t always the healthiest.

Naturally Sweet Food in Jars Concord Grape Jam

However, by shining a spotlight on alternative sweeteners, I feel like I’ve created a collection of recipes that are able to balance health concerns with issues of safety and shelf stability.

Naturally Sweet Food in Jars Sweet Onion Relish

And, as always, the recipes are relatively small batches that don’t require too much of your time and energy.

Naturally Sweet Food in Jars back

Thanks to my publisher, Running Press, I have three copies of my book to give away today. Here’s how to enter.

  1. Leave a comment on this post and tell me about something you like to eat to celebrate your birthday. And if you don’t have a favorite birthday food, just wish me happy birthday!
  2. Comments will close at 11:59 pm eastern time on Saturday, May 21, 2016. A winner will be chosen at random and will be posted to the blog on Sunday, May 22, 2016.
  3. Giveaway open to United States and Canadian residents. Void where prohibited.
  4. One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.

Disclosure: Running Press is providing the giveaway copies at no cost to me. 

Giveaway: Foolproof Preserving from America’s Test Kitchen

Foolproof Preserving cover - Food in Jars

Over the years, America’s Test Kitchen has become known and respected for their tireless pursuit of the very best recipes and techniques for home cooks. In their newest cookbook, Foolproof Preserving: A Guide to Small Batch Jams, Jellies, Pickles, Condiments, and More, they’ve turned their attention to the art of putting up.

Foolproof Preserving peach jam - Food in Jars

Like the other America’s Test Kitchen books that have come before, this volume is thoughtfully constructed, clearly written, beautifully photographed, and features a number of recipes that will have both new canners and seasoned preservers leaping up to gather produce and pull out their cookware.

Foolproof Preserving pickled red onions - Food in Jars

The introduction to this book is particularly useful, because it answers so many of the questions that people typically have about canning. They clearly go into the issues around acid content, achieving set, adjusting for altitude, and, in the case of fermentation, the relationship between salt and temperature.

Foolproof Preserving figs - Food in Jars

As I see it, there exists a fairly large flaw with this book. To my imperfect count, of the 111 recipes included, 42 of them cannot be processed and made shelf stable. To be fair, there are 16 recipes for quick and fermented pickles, which are things that never go into a boiling water bath in the first place. But that still leaves us with a goodly number of recipes that will require space in the freezer or fridge.

I can see why the authors made the choices they did. They were developing recipes where the topmost priority was flavor, texture, and freshness. Those are all noble and worthy goals. However, as someone who preserves primarily to create good-tasting food that can live on the shelf until needed, I find myself frustrated to be confronted with a tomato jam recipe that can’t be processed (particularly since a small amount of citric acid would make it safe for the canner and would have very little impact on the finished flavor).

Foolproof Preserving back - Food in Jars

Reading the introduction, I have a sense of why this book came to be as it is. The authors confess from the start that they approached this project as canning novices and that the testing was a process of discovery for them. I can see how that shaped the book I hold in my hands, because they were not driven by the primary goal of having shelf stable preserves to last the year. However, it doesn’t stop me from wishing they’d better addressed the fact from the start that 38% of the book focuses on short-term, rather than long-term, preserving.

Foolproof Preserving giveaway pack - Food in Jars

With all of that off my chest, let me say that again that this is a beautiful, well-designed, useful book. If long-term shelf stability isn’t your primary goal, you will find much to love here. I plan on exploring this book throughout the summer and fall, just taking care not to fall in love with too many recipes that demand space from in my limited fridge and freezer.

Thanks to the kind folks at America’s Test Kitchen, I have one copy of this beautiful book to give away, along with a jar lifter and stainless steel wide mouth funnel. Here’s how to enter.

  1. Leave a comment on this post. Tell me about something you’ve preserved lately, or a preserve you opened and enjoyed in recent days.
  2. Comments will close at 11:59 pm eastern time on Sunday, May 8, 2016. A winner will be chosen at random and will be posted to the blog on Monday, May 9, 2016.
  3. Giveaway open to United States only (so sorry!). Void where prohibited.
  4. One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.

Disclosure: America’s Test Kitchen sent me the copy of the paperback you see here, along with a box of jars, two wide mouth funnels, and a jar lifter. I’ve included the jar lifter and one of the wide mouth funnels in the giveaway, they’re also providing the second copy of the book. All this has been done at no cost to me. No additional compensation has been provided. All opinions expressed are entirely my own.