Giveaway: Blossom Trivet from Spice Ratchet

September 11, 2012(updated on October 3, 2018)

trivet

It’s been nearly nine months since I switched from using a round cake cooling rack for my canning rig to the silicone trivet you see above and I wouldn’t go back for anything. I love the trivet at canning rack with all my heart, particularly since it doesn’t impart any funky particles into the water and looks just as good now as the first day I got it.

In fact, the only minor issue I’ve had is that when it’s left in a pot of boiling water with no jars holding it down, it can sometimes float. However, a quick maneuver with a jar lifter and it’s back in place and ready to lift and pad the jars again.

Awhile back, I got an email from the spokesperson at Spice Ratchet, the company that makes the Blossom Trivet, delighted with the new use I’d found for their product. They offered to sponsor a giveaway, to help spread the trivet love even further. I have five (5) trivets to give away to a handful of lucky winners.

If you’re interested in entering the giveaway, here’s what you do.

  1. Leave a comment on this post and tell me about your canning rig. Are you a traditional canning pot user? Or have you cobbled together something more interesting?
  2. Comments will close at 11:59 pm east coast time on Friday, September 14, 2012. Winner will be chosen at random and will be posted to the blog on Saturday, September 15, 2012.
  3. Giveaway is open to US residents.
  4. One comment per person, please. Entries must be left via the comment form on the blog, I cannot accept submissions via email.
Disclosure: Spice Ratchet is providing five Blossom Trivets for this giveaway. They sent me an assortment of their mini blossoms for testing purposes. I’ve not been paid to host this giveaway and my opinions remain my own.

Sharing is caring!

Leave a Reply

Your email address will not be published.

697 thoughts on "Giveaway: Blossom Trivet from Spice Ratchet"

  • When I process big jars I use the rusty big ‘ol rack that came in my canning pot. For smaller batches/jars I use the progressive canning rack, but it doesn’t exactly fit and tends to shift. I’m loving that the rubber trivet would just stay put!

  • I have a HUGE canning pot from Costco, but am looking for something to use for just the small batches. I never thought of using a trivet… Fantastic idea!!!

  • This season I’ve been experimenting with the Kuhn-Rikon Fourth Burner Pot. It’s tall, slender, and includes a rack. It’s just the ticket for the small-batch canning I’m also experimenting with.

  • I use the green plastic “starter kit” basket from Ball in an 11-12 quart IKEA pot I got during one of their specials a few years ago. Works as well as I imagine anything else would!

  • Depends on how much I’m canning – I love my Kuhn-Rikon 4th burner pot for small batches and a standard enamelware pot for larger batches.

  • Depends upon which pot I am using. My favorite pot came with a rack that I found practically useless and my favorite rack only fits one pot! The dilemma of it all! Would love this trivet as a solution.

  • I have the traditional canner and rack, but my rack is getting rusty and gross, so I’ve been looking for something else. Thanks!

  • I use a regular canning pot and rack I picked up a couple years ago, but the rack is pretty rusted and I love the idea of silicone since it would avoid that problem.

  • I am a round cake cooling rack person. My set up is not ideal. I tried to use a larger pot but my flat top stove could not get the water to a boil. So I can only can pints, or 1 quart in my 4th burner pot (which I also purchased at your recommendation). Before I got the cooling rack I used butter knives.

  • I have a traditional canner I won from Ball that I use for big batches. For smaller batches I use the 4th burner pot by Kuhn Rikon? I found these pots at a freight damaged store for $7.00! I bought one for everyone I know.

  • I have a rusty (but not very old) canning rack. The idea is nice, but why would they use something that rusts?? So for now I use a washcloth in the bottom of my stockpot. It works ok, but I’d imagine this would be perfect.

  • I use the rack from my pressure cooker inside a bigger stock pot. The rack has not fared well after about twenty jamming seasons. The trivet certainly looks a bit more forgiving for those times when a jar slips out of the jar lifter.

  • I’m a traditional canner. I use this big pot I got years ago at a local drug store. Stainless steep canning rack. That’s it! 🙂

  • I’ve got a few options.
    For large amounts, I use my pressure canner (new! super excited about it!). It came with a rack and is deep enough for water bath canning quarts. Before that, I used a tamale pot, which came with a built in steamer shelf — that was nice, but required heaps of water and hardly fit over my burners.

    If I’ve got something small, I use my pasta pot, with a cake rack in the bottom. It works okay, but the rack was cheap and I don’t imagine it will hold up forever… a trivet would be great instead….

  • Mine started as just a stock pot with the cooling rack at the bottom but even doing pints in there was kind of tough, they barely fit. Now I use our beer brewing pot and while it takes forever to heat up, I can easily do several quarts at a time! I need to get a bigger rack at the bottom though… Maybe a cool silicone trivet!

  • My round cake rack fits perfectly in my big stock pot, but sometimes I just use a smaller pot and a thick washcloth I knitted. A trivet makes so much sense!

  • I’ve been covering one of these since attending your class a few weeks ago! I use a wire canning rack in my canning pot and some jury-rigged rings in my stock pot (in which I process quart jars because there’s more space). But one of these would be much better. 🙂

  • I actually ordered one of the trivets off of Amazon after attending one of your classes! Haven’t had a chance to try it yet – planning to try it today with the raspberries I picked yesterday.

  • No canner here – I use a stock pot with a cotton cup towel in the bottom. to keep the jars from rattling. It’s what my godmother used to do, and she’s who taught me to can (she was a home-ec teacher from the 50’s, so I figured she knew what she was doing!).

    A silicone trivet would be kind of awesome! Right now I have a very, very clean towel at the end of the process, so I use it to wipe up the counter, etc. But the trivet is really pretty, and adheres to my “multi-use” philosophy for anything I try to fit into my really tiny kitchen.

  • I most often use a canning pot, but since you mentioned using smaller pots, I have used canning rings in the bottom as a riser of my smaller stock pot when I have only a few jars to process.

  • I use a canning pot. I’m still new to canning so I’ve stuck to the traditional way of doing things. Hopefully I can branch out and get more creative as I get better.

  • I have two canning pots–one that fits 7 pint jars and one that’s bigger that I hardly ever use. I did just get the 4th burner pot after seeing yours in action at the book demo!

  • I have a traditional canning pot, but the most horrible rack ever. Jars don’t sit right in it, and it adds so much room at the bottom that certain jars don’t fit into the pot at all. I definitely need a new one and have had my eye on this one. Thanks for the giveaway!

  • I use a big Le Creuset for the jam-making, and a stainless stock pot for the water bath. So far I haven’t used anything under the jars to prevent clattering, so this would be a nice upgrade 🙂

  • I have the basic ball canning set with pot. It works just great although the basket did rust the bottom of the pot a bit after sitting in there between uses without a paper towel layer.

  • I use my stockpot as my boiling water canner. I think I’ve only ever made 3-4 batches of stock in it, but it has been used countless times for canning. For a trivet, I use the perforated aluminum plate that came with my father’s old pressure cooker. My father & that old pressure cooker are long gone (and, in the case of Dad, greatly missed) but the trivet has gone on to perform its duties well. It raises my jars just off the bottom of my of my stockpot for safety, is light, & easy to clean. Sadly, it is also beginning to show its age & warping a bit…

  • I learned canning by helping my mother and grandmother. I have an enameled canner for water bath canning and a small aluminum pressure canner. My ex- mother-in-law got me a big aluminum pressure canner at a yard sale.

  • It depends on the pot I’m using as to my rack/towel set up. If I’m doing a mini batch, I’ve been known to throw a towel in the bottom of a smaller pot, but if I’m lugging out the whole canning pot set up, I use the rack. Not terribly inspired, but functional!

  • For small batches, I use a variety of different size pots (depends on the jar size) and line the bottom with canning jar rings. Works great. Can really use this method on any size pot.

  • The mother of one of my friend’s helped me do some canning; sadly, she has had to move in with a daughter and I can no longer go to her house for assistance. I need to start doing this on my own!

  • I use a dish cloth in the bottom of my water bath enamel pan, as my rack was rusted. I keep thinking I should get a new rack, but either I don’t think of it in a store or I am feeling frugal..I have used the dishcloth method for a couple of years now. There seems to be less breakage. I WOULD LIKE TO TRY TRIVET! The dishcloth is floaty. I know an amish woman who uses a stovetop trivet..the part over a burner?

  • I use a traditional 7 quart water bath canner with the lift-out rack. I have two of them–picked up one at a yard sale for 5 bucks! And when I can in large quantities, I am so glad to have two! Also works well when canning together with someone else.

  • When I process tomatoes I haul out the big ole canning set-up from ball. And tomatoes used to be the only thing I canned because it seemed too big a chore to haul everything up from the basement for a few jars of jam.

    Since discovering your site and book (love that it is for smaller batches I rarely have a need for 24 pints of blueberry jam) I have started using an asparagus steamer for small batches of veggies from my CSA and garden. I have expanded to pickled jalapenos and beets and look forward to applesauce. It has been life changing and has had me rethinking the way I process the tomatoes. converting my stockpot into a canning pot with one of these trivets will eliminate the need to store that big pot for a once a year event.

  • I bought a stainless steel rack for my big pot, so it doesn’t rust. I would love, though, to use the trivet in my smaller “jelly canner” pot!

  • I use a conventional water bath canner, but for small batches, or tiny jars, I use the bottom half of my smallest pressure canner, with the rack that came in it. I would love to have one of these trivets, because then I could use a pot I have as an “in between” size canner.

  • Man, I just plunk my jars into my dutch oven pot filled with water….I do always worry that they are touching the hot bottom of the pot without a lift….I would love that darn trivet.

  • i use a big water bath canner, or a smaller pot will a steamer for super small batches… and sometimes i go totally crazy and can using the oven, gasp! dont tell the FDA!

  • The rack that came with my second hand pot it useless – the jars fall right through unless, I suppose, you are canning massive jars, but I’ve yet to try that. My metal cooling rack fits perfectly in the pot and I thought it was the perfect solution. That is, until it started rusting leaving unsightly rust stains on all my jar lids. Now I’ve tied canning rings together (don’t laugh) and gingerly try to make sure no jars fall over in the process. A silicon trivet is a brilliant idea, and I will be on the lookout for one should I not be one of the lucky out of the 648 commenters to win one here.

  • When canning, I use a giant pot that my uncle gave me for chili (I also use it for chili) and the tray from a broken steamer that my parents got when they married. It’s not as pretty as this trivet, which I would love!

    Also, heard you on NPR today, great segment!

  • I just have a huge pot that I hover over, I tried to use chopsticks once but that was one of those good in theory not in practice things. To be honest I didn’t start processing my jam until I made it for my wedding favor. My mom never did so I didn’t think to until I was making it to give to lots of people.

  • I use my grandmother’s big old canning pot when canning pint or quart jars; if I’m doing a small batch of jam I use a stock pot. Would love to give the blossom trivet a try!

  • I have replaced the racks that come with the big waterbath canners. And I HATE the replacements! They don’t raise up and hook on the top of the canner like the originals did. The handles fall down into the boiling water and then they’re a pain (literally!) to retrieve. That silicone trivet looks great! I’ve looked at a stainless steel one and it’s going to be an investment!

  • My husband is our resident canning guru. He uses a pressure canner and uses mostly traditional methods. We are newer to canning but LOVE it!! Thanks for the chance! 🙂

  • I use an old cloth (clean) because I only can a few jars at a time. It’s not the best thing, constantly floating! This trivet sunds like the “cats meow”

  • I use a traditional canning rack, and in its third year of use it is DEFINITELY starting to shed some creepy particles. Time for a replacement!

  • For the quarts, I use my mother’s canner. I found a stainless steel pot that I now use for the smaller jars or smaller batches. I still need a trivet. This looks like a great idea.

  • I have a traditional canning pot, but sometimes, when I’m canning just a couple of jars, I wish I had a trivet or cake rack that would fit into the bottom of my big soup pot. Every time I go to the store, I look, but so far, no luck. Thanks for the chance!

  • I would love this to replace my rusting canning rack. Not a big fan of it anymore since I use different size jars and they tend to fall through it or too big. I recently bought the 4th burner pot for canning small batches and absolutely love it!!

  • I have a giant (giant!) canning pot with a rack that I normally use. I have frequently wanted to make a smaller batch of something with a smaller pot. But, not having a smaller rack was problematic. This would be grand!

  • I use a big pot. I used to use a round cake rack but was inspired by your spice ratchet post. I bought one, but would love another – did you notice how can put multiple blossoms together? One blossom is not big enough to fill up the bottom of my bottom so a second would be great!

  • This looks like a great trivet! I have a traditional canning setup with which I have canned tomatoes, green beans and jelly. From looking at your postings, I have a lot more options for using my canner. I can see where using a trivet like this one would be helpful, and why this company appreciated your use of it so much as to share some with your readers! Thanks!

  • I use a large grannyware stock pot as my hot water bath. I’ve tried rings (half-pints always tip over), dish towels (led to painful burns, steam got trapped under the towels and released when I added a jar, ouch), and considered a cake cooling rack but have yet tofind one that is just the right size. Really like the look of those silicone trivets! Looks like that’ll be just what I need.

  • I recently started canning and I love it. I should have learned sooner. I had to teach myself how to can and the tips I’ve gotten from you have really helped, a big thanks to you! I use a large pressure canner and it has a trivet that sits in the bottom. If I want to make a smaller batch with smaller jars the trivet doesn’t fit in the smaller pot I have. I would love to win the blossom to try smaller batches and test out new recipes. I just recently stumbled upon your page and it’s so inspiring to see that there are many other people out there canning, gardening, caring for the environment, living sustainably, sharing and encouraging it with others! And, having SO much FUN doing it all! It’s also nice to see other young people doing it. I’m 25 and all my close friends think I’m crazy that I’m out scratching in the dirt growing my own produce when they just go to the super market to get their food. Once they come over for dinner and try the food I’ve grown they understand though! I love using the recipes from your book and links on the blog! They are going to make perfect gifts come this holiday season! I applaud you for taking the time to do a blog and even a book about it all.  I would love to have a blog documenting and sharing my endeavors but there isn’t enough time in the day! Thank you for being a good teacher and inspiration to keep canning and try new recipes! Keep it up, don’t stop.
    -Jackie

  • I just received your book in the mail on Wednesday and am LOVING looking at it! Can’t wait to try some of the recipes…hopefully this weekend (the cantaloupe jam is first up, I think). My setup is a basic stock pot with a few canning rings tossed into the bottom for a rack.

  • Like many of us, I’ve cobbled together a few options, depending on the size of the batch. Traditional canner, an enamelware pot with it’s colander-like insert, and an old RevereWare pot with a cotton dishcloth in the bottom. The last one is the most challenging, as the dishcloth resembles a stingray evading capture when the water is boiling and one is trying to lower the jars. A silicone trivet sounds like an excellent replacement!

  • For quarts I use the traditional graniteware pot with included rach. It is definitely beginning to show some signs of aging! When I have just a few jars, I will use my 8-quart all-clad pad with a tea towel in the bottom and then my round, metal cooling rack on top of the towel. The first time I did it in this pot without the towel and got rust spots from the feet of the rack in my fancy pot! So the towel is now part of my canning kit. This silicone one would eliminate the need for the towel! (hint, hint)

  • I use the same canning pots I’ve had for ages. Thinking about investing in some new since my husband keeps appropriating them for dog treats.

  • This is my first year of canning and I love it! I have a big pressure canner that this silicone trivet would work great in! Neat idea.

  • Holy cow! I was just talking to my friend about designing something for the bottom of my canning pot, as I hate the rack that comes with it that is just useless for quart jars (and hard to get the jelly jars out w/ tongs). That is way cool. My friend uses a round cookie rack in hers but this is way awesomer. Yes, awesomer. In the meantime, I have bypassed waterboiling a lot of the time because if everything is hot enough, they often seal without it. But would much rather have the trivet!

  • I typically use an old Mirro 23 quart canner but for smaller batches I like to use a stock pot. Maye this trivet is the answer I”ve been looking for. None of the racks I have fits in there well and it’s always iffy about the jars staying upright all the time.

  • Ooooh, I covet the trivet. I’ve got a mostly traditional set-up. But I cobble things together if I’m doing a small amount and don’t feel like pulling out the whole she-bang.

  • I’ve been using a large canning pot and rack, except the rack doesn’t fit in the pot properly, so my little jars have this obnoxious tendency to weasel their way UNDER the rack while processing. I’m on the lookout for a new contraption. This looks like it could to the trick!

  • I just recently found your blog, and have enjoyed reading it. I’m not new to canning, but am a bit out of practice. This silicone trivet sounds terrific because I don’t like the way the handles on the stock racks fall in while you’re moving the jars.

  • I use a huge canning pot with rack that used to belong to my great uncle. The rack is too hard to lift out as its kindof stuck and starting to rust big time. I would love to try something new!

  • I met you at the Chicago Food Swap last month and mentioned this since it’s kind of strange, but I inherited my late grandmother’s canning setup last year. It’s an enameled stockpot fitted with a rack my grandpa made for her out of chicken wire (and I have to sure to remove it from the pot with the jar lifter immediately when I’m done processing–I want to avoid it rusting or corroding away, since I could not easily replace it and the memories are huge). This trivet would be great to use instead though to ensure I don’t ruin it and can show my kids one day how their great grandma used to can.

  • I pew pewed canning for all my life. My Mom and Grandmother were both advice cankers and probally would of had loads of advice if I would of been more open to that. Now after years past and money so tight I am a self taught canned novice. I’m muddling my way through this and just been falling basic canning guidelines so far. Living in Oregon has so many bonuses and some Ive looked past. Well its a different time and when neighbors say ” I have a box of peaches do you want them ” or would you like to come pick my ” picked” strawberry field for straglers you say “yes be right there”. With this over load in produce I had to think quick on ways to preserve.

  • Yeah, I’ve got one of those racks that came with the canning setup and it’s flaking on me. Yuk. Yours is a beautiful alternative.

  • I have a big vintage canning pot that I found for a buck at a sale. What a score! It’s awesome and reminds me of the lobster pot we used when I was a kid. : )

  • I have a pressure canner, and an enamel water bath canner. Both I acquired over time in my attempts to become better at homesteading. I use the racks they came with, because, well, they came with them, LoL. 🙂

  • My canning set-up is pretty traditional: a 5-gallon stainless pot, a cake rack (rusty and sad), and lots of water. At some point I hope to get a pressure canner and get comfortable with that… or maybe a 7-gallon pot.

  • I’ve always used a kitchen towel in the bottom of the pot- like my Grandmother did, but I’m willing to update. I’m flexible that way.

  • I have a big old stockpot with a pasta insert that works ok, but there are inevitable boil-overs when I try to process pint jars, not that that deters me. If I had this trivet, the jars would sit about an inch and a half lower, and not as much mess!

  • I have a stock pot (gumbo pot) and put a really cheap, crappy, horrible rack at the bottom. Your post reminded me that I need to get a trivet! *rolls lucky dice and hopes for a win*

  • Maybe I’ll Make it!
    I mostly use ball jar lids, or borrow a canning pot from a friend. But I would love to have a handy one of my own 😉

  • I have a stock pot that I can in, and I use a wash cloth at the bottom instead of a rack. I sure do wish I had a trivet! 🙂