Tag Archives | small batch

Giveaway: Raw Rutes Yaozu 2 Liter Fermenting Crock

Longing for a mini fermenting crock to call your own? Read on to learn about a charming little fermentation vessel and enter for a chance to win one as well! (This is a sponsored post!)

When it comes to fermenting, small batch is the name of my game. As much as I admire the folks who make sauerkraut 25 pounds of cabbage at a time, my space constraints mean that my very largest batches of kraut, kimchi, or brined dilly beans top out at no more than five pounds of total ingredients (and often, much less than that!).

Over the years, this small batch approach has meant that mason jars have been my vessel of choice for fermentation. I do have a 10L crock that I was given years ago, but it’s just too darn big for my workflow (it sits next to my desk and holds my collection of airlocks and jar-sized pickle weights).

Still, I’ve often gazed upon the various large pickle crocks out there with a good deal of envy, wishing that there was one that would work for my small batch life. Amazingly, the folks at Raw Rutes sensed that I was pining for a petite pickling crock and created one (okay, so they didn’t make it just for me. But it’s the perfect size and is so adorable that it feels like the answer to my wish!).

The Raw Rutes Yaozu fermenting crock is small enough to fit on the counter of even the smallest kitchens. Made from natural clay and finished with food-safe white glaze, this little crock feels solid and is easy to use. It comes with a pair of clay weights and a built-in water channel (which means you don’t have to mess around with airlocks).

Best of all, this crocks holds the perfect amount for my household. When the fermentation phase is done, you’ve got between one and two quarts of tasty kraut, kosher dills, or sauerruben to decant into jars, tuck into the fridge, and fork up alongside any number of sandwiches, salads, and soups. As you can see in the picture below, it’s actually not even that much bigger than a quart jar!

At this point, you’re probably thinking, “This all sounds great, Marisa. But how do I get my hands on one of these sweet mini crocks?” You could either head over to the Raw Rutes website and get your order in before the rush. OR, you can take your chances and try to win one of two crocks I’m giving away this week!

Use the widget below to enter the blog giveaway and then head over to Instagram to enter the second giveaway I’m hosting over there. So many chances to win!

a Rafflecopter giveaway

Disclosure: This is a sponsored post. The folks at Raw Rutes have compensated me for my time and efforts. However, I only accept sponsored posts from businesses that jive with the mission of Food in Jars (to educate and inspire people to pickle, preserve, and cook from scratch) and Raw Rutes is most decidedly in line with that mission. The thoughts and opinions expressed here are honest and entirely my own.

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Small Batch Nectarine Lime Jam Recipe

On the hunt for a quick, satisfying preservation project? Look no further than this small batch nectarine lime jam recipe!

I love making tiny batches of jam (I often wish I could write a second volume of Preserving by the Pint, because I so enjoy developing small, quick preserving recipes). This one is a three ingredient job, made with just 1 1/2 pounds of nectarines (thanks Washington State Stone Fruit Growers!), a scant cup of sugar, and the zest and juice from a small lime.

Cooked down in a stainless steel skillet, it needs no more than 15 minutes on the stove. You can either process it, or funnel it into a jar, pop it in the fridge, and eat it until it is gone. Fast. Easy. Good.

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June Mastery Challenge: Foraged Berry Jam

Regular Food in Jars contributor Alex Jones is back to share the tale of a tiny batch of jam made from fruit grown right in her West Philly neighborhood. I do love a good forage! – Marisa

When it comes to gardening and foraging, I do my best to hit enough planting milestones in early spring so that I’m not missing out on a particularly delicious spring or summer crop. And I keep an eye on ripening berries and fruits in my neighborhood so I can forage goodies to enjoy and preserve, too.

This spring was a little different. It was my first working as a freelancer, and any hope that I’d have extra time and flexibility to spend on these pursuits quickly vanished — I felt busier and less in touch with what was growing around me than I had been when I was employed full time.

For example, I missed planting peas this year. On the other hand, I got in two good harvests of elderflower during a particularly busy May, a first for me. And yet, I just missed the height of my West Philly neighborhood’s flush of juneberries, mulberries, and sour cherries, which hit a little earlier than usual this month.

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Small Batch Strawberry Plum Jam

Looking for a preserve to bridge spring and summer? This small batch strawberry plum jam is just the thing to marry the seasons in delicious fashion.

Fruit for strawberry plum jam

Last week, I had lunch with a canning friend. After doing a quick check-in about the general state of our lives, we got down to the real business at hand – dishing about our summer preserving plans.

Lucia is planning on focusing on stonefruit this summer since they’re her favorite (and it was a terrible season for peaches and nectarines around these parts last year) and also hopes to do some classic strawberry jam to satisfy a plaintive request made by her partner.

Chopped fruit in the pan for strawberry plum jam

After spending so many seasons working on books and developing new recipes for various partnerships, my plan is to focus on restocking our beloved basics. Simple jams, plenty of fruit sauces (peach! nectarine! apple!), lots of tomatoes, and a triple batch of my beloved roasted corn salsa (the recipe is in the Food in Jars cookbook).

Artfully out of focus fruit for strawberry plum jam

I am also hoping to get my hands on a goodly number of plums in the coming months. The local ones were almost entirely wiped out in the late freeze last year and so I’m totally out of plum jam and chutney (two of my favorites).

We had plum trees in the backyard of my family’s LA house and so the flavor of plum preserves has the ability to instantly transport me to my early childhood. I need a little of that taste memory in my life.

Finished strawberry plum jam still in the pan

I will confess that I have already dabbled with plums this year. They traveled many miles to reach my grocery store, and while they wouldn’t have been particularly delicious to eat out of hand, in combination with strawberries, sugar, and a little lemon juice, they brought texture and deliciousness to a small batch of strawberry plum jam.

Finished strawberry plum jam in jars

And remember, the best pan for cooking up these small batches of jam isn’t always your beloved dutch oven or copper preserving pan. I like to use a wide pan with low sides because it means that the jam will reduce quickly and evenly. The pan pictured in this post is the Lagostina Martellata Tri-ply Copper 5-Qt. Casserole which they nicely sent me awhile back for review purposes. My review? It’s a lovely pan that’s good for jam making and so much more!

And now, for the recipe.

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Strawberry Meyer Lemon Jam

This weekend, cook up a small batch of strawberry jam. I use Meyer lemons here, but any flavor enhancer is welcome!

Earlier this week, I hosted an hour-long Facebook livestream on the topic of jam making. I used a small batch of Strawberry Meyer Lemon Jam to demonstrate the no-additional-pectin approach.

I started with just two pounds of berries, used a scant two cups of sugar and flavored the whole thing with the zest and juice from two Meyer lemons. When the jam was finished cooking, the yield was two pints (you may be sensing a theme here). I canned up the finished jam in these cute half pint Anchor Hocking jars I got from Fillmore Container.

If you find yourself in possession of a couple of pounds of berries this weekend (there’s no shame in using a clamshell from the grocery store), consider making something similar. Oh, and if you can’t get Meyer lemons, try flavoring the jam with vanilla bean paste, grated ginger, a splash of balsamic vinegar, or even the juice and zest from some regular lemons or limes.

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Small Batch Tomato Jalapeño Jam

Prevent food waste with a tiny batch of tomato jalapeño jam. It needs just two clamshell boxes of grape tomatoes and less than an hour of cooking.

24 ounce jar of tomato jalapeño jam

I have half a dozen or so buckets of activity that I’m trying to move forward at the moment and I spend most of my time ricochetting between them. A book proposal. The podcast. My teaching schedule. Taxes. This blog. My email inbox (good lord, that inbox). And around 4:30 this afternoon, I was just done.

grape tomatoes for tomato jalapeño jam

I wandered to the fridge and started looking for things that needed to be used up. Even if I couldn’t move my work world any further at that moment, perhaps I could be productive in other ways.

slivered tomatoes for tomato jalapeño jam

I found two squat containers of grape tomatoes and a tiny jar containing three tablespoons of diced jalapeños (leftover from a recipe testing project that I did for a friend a couple weeks back). Ah yes. Tiny batch tomato jalapeño jam.

all ingredients for tomato jalapeño jam

From there, it was a matter of a few minutes of chopping, a quick bit of measuring, and 45 minutes of low simmer. I could have cooked it down more quickly over higher heat, but wanted to be able to do a sink full of dishes and some other prep, and so opted for a lazy bubble rather than a frenzied one.

cooked tomato jalapeño jam

And then, it was done. Tomatoes and jalapeños repurposed rather than wasted and a sense of purpose regained. Now, I’ll confess that finished batch doesn’t forge any particularly new territory in the world of tomato jams. But the heat and brightness of flavor made it delicious enough to merit a quick blog post. And so here we are.

Now, tell me. How do you handle it when you hit a work wall?

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