Giveaway: Blossom Trivet from Spice Ratchet

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


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.

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

  • I am a traditional canner using a stock pot but the rack on the bottom is our vegetable steamer rack. I unscrew the center post and fill the well with a face cloth to create a balanced surface. It works but not well, sometimes the expletives coming out of the kitchen when I lift the jars out are not very lady like……..oh well. It is a little tippy. πŸ™‚

  • I used to use a cake rack/stock pot, but my cake rack got so rusty I caved in and got an actual canning pot! I’d love the trivet for smaller jobs in my stock pot, though.

  • I’ve got a graniteware canner with a rusted wire stand thing in the bottom. I also have a pressure canner (used to be my MIL’s) that has an aluminum disk in the bottom with a rusty cage type thing that holds the jars. I don’t dare lift it out just in case it should break at the wrong time. The blossom trivet looks wonderful.

    I’m canning some tomato jam tonight! And covering my tomatoes too — it could freeze overnight, just when my tomatoes are ripening.

  • This is my first year of canning. I bought the traditional speckled canning pot but the bottom isn’t completely flat so it doesn’t make complete contact with my glass stove top. I think I could use my regular stock pot for canning if I had one of these cool trivets!

  • I have a pressure canner and a water bath, but lately I’ve been avoid the water bath since its rack has been leaving gross film on my jars that is a huge pain to clean off.

  • I use a hot water bath in my largest stock pot and random piece of metal that elevates the jars off the bottom of my pot that, I think, came from my 1980’s pressure cooker. Definitely not perfect but it’s worked for the past few years.

  • I just use my biggest stockpot, a kitchen towel instead of a rack, and rubberbands around tongs to lift jars… πŸ™‚ it’s very cobbled together, and not ideal, but it works!

    1. Wow! That really is the Mcgyver way of canning!! Ever thought about what you could do with dental floss and chewing gum!? :). Good job though. You show gumption, dedication and cleverness.

  • I’m pretty traditional, but racks have always been an issue. Some the rings are to far apart and it’s hard to balance 1/2 pints on them. They rust with many uses etc. Recently found one I really like, but this trivet looks great!

  • I had been borrowing all my canning equipment but found a water bath canning pot at a flea market – however the rack which holds the jars is very rusty so I would love this. Thank you!

  • Oooh, this looks very user-friendly! I have a very traditional set up with the old speckled enamel pot and the wire rack. The wire rack looks worse each year and I’ve often wondered if I should find something else. I’d love a chance to try this, thanks!

  • Before purchasing my now canning pot set up, I was using a large pot and dish rags on the bottom to keep the jars from ratteling.

  • Have been collecting things I need to can with, beginner. Planning my garden for next year. Just found your site and so excited about all the advice you give, thanks!

  • I use a traditional canning pot that belonged to my 92 year old mother in law. I think I’ve used it more than she did, the pot is still great but the basket is a rusted mess. I’d love the chance to try the trivet. Love your site!

  • Well. While I do and have used many things, my favorite is an old dial-gauge pressure canner I bought from an uncle. Water bath, pressure, whatever, I love it. My most creative thing has to be using a metal trivet for a rack, and a magnet from a kid’s science kit for a lid lifter.

  • I started canning with a big stock pot (12 qt IIRC) and some lid rings tied together, then I was using a washcloth (the lid rings rusted right away due to using wire to tie them together). The next year I upgraded to a black enamel pot plus canning rack so I could process quart size jars. But I really would like a streamlined smaller set-up that blends seamlessly with my everyday kitchen – it feels a little silly filling up that big black pot for 2-4 half-pint jars.

  • I use the bottom of my pressure cooker with the steamer insert that came with it (though I was sad to learn that you can’t use a pressure cooker as a pressure canner!)

  • oh, i want one! i use a traditional canning rack for my big canner – i’ve had to replace it this year because of the yucky rusting… and when i just to pint jars i often use my pasta pot with a washcloth on the bottom. not such a great system…

  • Marisa, i’m having a devil of a time getting the thing to not float and curl up into itself. Can you describe this maneuver of yours that gets the darn thing back down flat into the bottom of the pot?

  • I am cooking up a peach butter for my very first attempt at canning as I write this! I’ve had my eye for ages on that same 12qt Cuisinart stock pot that you use so because I took the plunge and bought that, I held back on the trivet and am making do with a kitchen towel as mentioned on another post in the archives somewhere. I’d love one of the brightly colored ones though! The kitchen towel seems to be interfering with the bubbles in the boiling a bit.

  • My dad is a pressure canner, and that’s what I grew up doing, but currently I use a traditional rig that I picked up for cheap.

  • I use a traditional canning set-up I inherited from my mom. I do however have a smaller canner that could really use a silicone trivet!

  • I use a pint canner, quarts won’t fit, ‘cuz my stove is too small! The rack is a cake rack maybe… I’ve wanted this trivet since I saw is some time ago and couldn’t remember where! I’m pretty sure now that it was here!

  • I’m a sometimes canner, usually doing stuff that I can freeze or eat soon. I hope to find Mom’s canning stuff when I clean out the basement, and get serious about canning again.

  • I was using a pot with a cake rack in the bottom but that only fit half pints. I just purchased a pressure canner at a garage sale but don’t really know what to do with it! However, it has come in handy as I am now able to water bath pints in it! πŸ™‚

  • I have only used traditional tools. I don’t own a canning pot, so I only can when I am able to borrow one. I did spring for my own tool set though, so I didn’t have to worry about losing someone else tools when my kids put away dishes. πŸ™‚

  • I began my canning career about two months ago. Bought a standard enamel canner, but it’s HUGEl My stove is electric and very slow to heat it up the canner. I’ve since bought a tall stockpot to replace the canner. It’ll hold four quarts and a pint jar. And for pickle brine, I bought a “4th burner pot”, which has a perfect spout to pour from and a nice silicone handle that stays cool. My small pressure cooker doubles as a jam pot. I think it’s the perfect set-up for small-batch preserving.

  • This is my second time canning. I hear popping so I did it correctly. I use a very large stock pot that I have. I do think it time to invest in the proper thongs.

  • I use a borrowed stock pot (handy to live next to a good friend–we’ve been borrowing his for years) and my husband cobbled together a rack for the bottom out of unused paint stir sticks. Every time we can something, that rack cracks me up, but it’s starting to show its age. We have an aluminum pressure cooker, but it advises against using it on our glasstop stove. *sigh*

  • I’m a traditional type canner. Canning pot, ball jars. This spring/summer I canned strawberry jam, your strawberry vanilla jam (delish) blueberry pomegranate jam, mango chutney, sweet pickles, pickle relish, jalapeΓ±o jam, and pickled cherry peppers. I did take your advice and bought the Kuhn Richon third burner. I love that pot. I’ve used it a few times now when I have just one jar left over that wouldn’t fit into the full canner. That’s perfect! I also use it while I’m canning to hold my rings and lids. And it holds a dozen of eggs perfectly to hardboil. Love your blog and your book – thanks for all you do to help make us better at what we love to do!

  • Most often, either the PC or the Victrio stainless steam canner, but overall just try to use the smallest pot necessary to get the job done. This trivit is a GREAT alternative to the pie racks. And now that you mention it, I seem to be using them less often, perhaps simply because they have become quite difficult to find in my neighborhood and mine are in pretty bad shape now.

  • I’m a more traditional canner but not afraid to experiment. I did but the ‘fourth burner pot’ and have used it for a few things. I consider it a good investment and will probably get one for each of my daughter-in-laws for their ‘kitchen gift’ for Christmas.

  • I’m a reluctant traditionalist, using the rack that came with the canning pot. I know what you mean about those flakes that come off in the water. Ick.

  • I inherited my mother’s traditional canning set-up a couple years ago. Although, I’m pretty sure now that canning is ‘vogue’ and I use it to make all sorts of things, she’s regretting giving it away!

  • I usually use a big old fashioned enamel pot, but the first rack that came with it rusted, so I replaced it with a replacement metal rack that I don’t like as well, as it has ridges that prevent placing jars of various sizes easily together. I think using this trivet would be much more flexible and would accomodate teeny quarter pint jam jars up through quarts.

  • I have a traditional rig, with the black speckleware kettle. The rack is rusty and I hate it. I often use a bunch of spare bands zip-tied together as a bottom rack.

  • I recently purchased one of these trivets and I to have a problem with it floating when there are no jars holding it down. How do you maneuver it to get it back into place?

  • i use a le cruset stockpot (found on the cheap at tj maxx) and canning rings zip tied together for the bottom. i think the silicone would be better though.

  • I’m just getting back to canning after a long absence, largely due to health issues. I’m eager to use anything that can make it less strenuous to put nutritious, local food onto our shelves and in our stomachs. Thanks for sharing your experience & knowledge!

  • ummm, let’s see..we have the enamel pot for the water bath canning, and we have a pressure canner that holds 7 quarts. We just use the normal jar rack – which I hate! This trivet looks like a worthy alternative.

  • This would be great. I use a folded towel right now. Talk about floating…….. Oh well, at least it works, although I have burned my fingers numerous times. Ouch! And other not so nice things. πŸ™‚

  • I could never fit my oblong cake rack into my smaller pots when I was doing
    a small canning, so now I just use a large 16 or 24 qt. pot so the rack fits.
    The round trivet looks interesting

  • I used to use a little rack that didn’t quite fit my pot. Lately I’ve been using a silicone trivet (not nearly as lovely as this one though).

  • I use a traditional stock pot and whatever is free at the time for a rack. Usually some similar square trivets stacked or lids banned together. I would love something that fits correctly!

  • i am a traditional canning gear user, but often when i’m canning a huge batch of something and/or i’m short on time i’ll use a second stock pot and line the bottom with extra canning rings so i can crank out extra jars at a faster pace. it works great in a pinch!

  • I have two of the traditional canners for water bathing (just bought the second one that will fit inside on my stove, the other one is for my propane stove outside, but my favorite is my big granite wear pot that I found a grill rack to fit into it for double stacking pints and 1/2 pints!

  • I am pretty much a traditional canner–although I do sometimes use a stock pot with a pressure cooker insert to elevate the jars off the pot bottom. The trivet is a GREAT idea!

  • I have a different setup for each batch size that I tackle, but usually I’ll use my stock pot and a round cooling rack. Though I need a new cooling rack because the one I have is starting to develop rust! Eek!

  • I just started canning this year so I”m a newbie. I use a stock pot that I”ve had for years, the same one I use to blanch peas, and a plastic Ball canning rack and lifter. My husband and I have enjoyed canning!!!!

  • I have a canner that I picked up at a garage sale with the traditional metal basket that is slowly rusting throughout this season. The trivet looks interesting!

  • I am a newbie, and came across your website thanks to a mentor/friend who is teaching me how to can. This system looks great! Thanks for considering me πŸ™‚

  • We have a 4 gallon pot with a veggie steamer in the bottom. I’ll be honest, it’s not great. The steamer wants to tip over and so we use two jar lifters to stabilize and remove. I’ve been looking for a replacement but numerous things have failed. I brought home something just last week and it almost almost fit. But not quite. But things get canned and it gives us something to talk about.

  • Oooh, fun! I’ve been meaning to pick one of these up for canning ever since I read about it on your blog! Thanks for the giveaway!

  • I have a tradtional canning pot set up. I have to say that it bugs me. I really do not like the flakes from the rack and the tendency to rapidly rust. I have not gotten around to cahnging it but I would like to do so soon.

  • What a great solution. I’ve got a cobbled together canning setup and have been using old jar rings, then a metal trivet (that’s now rusting so i’m back to jar rings). I would love to have something reliable that doesn’t rust or require lots of adjusting. I think I’ll look for one even if i don’t win your giveaway. Thanks as always for a great blog full of awesome information.

  • Why, just 2 weekends ago I was thinking about this trivet and my lack thereof. (I wanted to make a double boiler out of two pots, instead of a bowl resting on top of a pot, so that I could make cheese with less constant stirring)

    For half pints and 4oz jars, I use a 5 quart soup pot that came with my cheap-o set of pots from K-Mart. But it’s not quite tall enough for pint jars. Then again, I’m mostly putting applesauce in the pint jars, so I’m pressure canning those, anyway (just to be safe… and because it gives the applesauce a rosy color). And quarts are almost exclusively tomatoes or vegetable stock, so those are getting pressure canned, too.

    What can I say? I like many small jars of jam so that I don’t have to be loyal for long.

  • I started out using old jar rings tied together when I started canning a few years ago. Now it’s a stainless steel pressure cooker insert, which is better but I’ve been looking for something better. That trivet is a find!

  • I use the Ball small batch canning set up in a stock pot, and I love it. I don’t use quart jars, and the rack holds the right number of jars for the small batches that I normally do. If I do larger batches, I do have a traditional set up that I pull out.

  • Oh, that trivet is so cool! Sometimes I use the rack that came with my canner, but I find it clunky and annoying, so I’ve gotten in the bad habit of leaving it out. The Blossom would be a lovely addition to my canning system. Thanks!

  • I use either a 6 qt stainless steel stock pot or an enamel one. The enamel one has a steamer insert so that serves as a rack. My only investments so far were the jars & lids and a jar lifter, which is a necessity!

  • Oh! this is so cute and would be perfect. I’m using a bit of a cobbled together canning set up. A big stock pot, usually lined with a kitchen towel-not the easiest to work with. πŸ˜‰ I love your blog, and refer to it over and over again. Thank you!

  • I use a large stock pot and a washcloth in the bottom. For a while, I was using a set of tongs to lift my jars… I have since bought a jar lifter!

    I actually have this trivet on my Christmas wish list!

  • I have the traditional 21-qt canner but very rarely use it. I prefer my cheap (cheap, cheap, cheap) stock-pot & a smaller rack.
    I plan to show my friend how to can in a week or two and this would be perfect to get her started.
    Marisa, I can’t thank you enough for this site. Between it and your book you have given me so much information and inspiration that I am encouraging everybody to check it out and try canning.

  • For smaller canning jobs, I used an old stainless steel steam rack (one of my mom’s favorite things on loan) in a black stock pot. It worked, but the steam rack turned black (shhh– don’t tell mom) and i never quite got it all off (i need to figure out how to get it clean before returning it- any suggestions?).

    The black trivet would be perfect- I won’t have to worry about getting the black off since it’s supposed to be back plus it would be so much quieter!

  • I use a trivet in a smaller pot if I’m just jarring up a couple of 4 oz or a half pint or two, and a cake cooling rack in either of my larger pots, one for making small batches (less than 5 half pints) or large batches (up to 10 pints).

  • I have no special tools except the jar lifter, lid lifter and funnel that Ball sells as a kit. I used a steaming rack for a while but didn’t like the icky way it interacted with my hard water. I now use a blossom trivet too. Mine is lime green. I also use a tiny splash of vinegar in my waterbath. Keeps the jars and pot nice and shiny.

  • I don’t have any special equipment!
    I use a stock pot, and two soup spoons to lift the jars out.. its a bit dangerous at times, but at least its always exciting! I would love to actually acquire some real grown up canning equipment though…

  • I’m a traditional girl but as I start expanding my canning horizons and start making smaller batches I would love the flexibility this product would give.

  • I use the rack that came with my large canning pot but I can tell it’s only a matter of time before it will need replacing. For smaller canning jobs I use the small batch green canning basket from Ball.

  • I started out using the granite-ware but when it started to chip & rust, i decided to go for stainless steel, i bought a giant martha stewart pot from macy’s and it works better than the old one did. but i still use what looks like a pizza pan with holes in it on the bottom.

  • I have a canning rack, but the wires are too widely spaced and let the jars tip. I’ve used my pressure canner rack, which is flat but doesn’t work when I have both canners going. This looks very interesting.

  • I started canning this year and am loving it. I use a regular canning pot and rack but have been looking for something to use in the bottom of one of my soup kettles and haven’t found anything to fit. This would be fabulous!

  • When I do small-batch canning I use a folded dish towel that constantly floats to the top and ends up being a hot mess. This looks not only neat, but pretty!

  • I use a metal steamer, the kind made of interlocking petals that can fold up or down for different sized pots. Works like a charm….

  • I have a large water bath pot and a pressure cooker canner. I don’t have a metal rack to put in the bottom of my water bath, I borrow my grandmas. I sure would love one of my own. And I love your blog, I love to can!

  • This trivet looks awesome! I have a canner with a traditional rack, but when I am just doing one or two jars, I put a cloth napkin in the bottom of a smaller pot. Air gets under the napkin and as it moves and tries to float, it can sometimes knock the jars over.