Sometimes the best pieces of canning gear were never actually intended for use in food preservation. Case in point? The blossom trivet
! It’s the best, most flexible canning rack I’ve found in my travels (and believe me, I go through life looking at kitchenware to see if I can somehow use it my canning flow).
I like to use these trivets as canning racks because they are heatproof, flexible, and never break down in the water like metal racks can do. You can take them apart, use them as one long strip, or you can button two together to make a rack for a larger pot.
I have heard from some people that they sometimes struggle to get their blossom trivets to lay flat in the pot when the water is at a rolling boil. The trick for that is that you turn the heat off or slide the pot off the hot burner for just a moment. That will calm the boil and give you a chance to lay the trivet back into place (a jar lifter does the job nicely). Then put the first full jar in on top of the now-flat trivet and it will stay in place. Problem solved!
This week’s giveaway comes to us from Spice Ratchet. They are the makers of the blossom trivet (along with these nifty blossom jar toppers) and are regular Food in Jars sponsors. They’ve offered up four sets of trivets to my readers for the giveaway. Each set will include two red trivets and one translucent red trivet. You’ll be all set for canning season 2015! Here’s how to enter.
- Leave a comment on this post and tell me what your favorite preserve from 2014 has been.
- Comments will close at 11:59 pm east coast time on Saturday, December 6, 2014. The winner will be chosen at random and will be posted to the blog by Sunday, December 7, 2014.
- Giveaway is open to US residents only (so sorry, further-flung readers).
- One comment per person, please. Entries must be left on the blog, I cannot accept submissions via email.
Disclosure: Spice Ratchet is a Food in Jars sponsor and helps make this site possible.
It is a toss up between the Apricot Butter that I purposefully planned to make (bought the apricots for the recipe) and the Vanilla Plum Jam which was a result of an unplanned and hasty use up of the fruit before leaving on vacation.
peach salsa
Blueberry lime jam in my old school(40 years) aluminum canning set.
Making my grandma’s sweet pickle recipe. Tastes like home.
My favorite this year was ginger pear made with brown sugar
My favorite this year was habanero apricot jam.
I came into a bunch of cherries this year and made several batches of black forest preserves. It is delicious on chocolate cake with whip cream. Hello Christmas presents!
I love the sweet pickle relish I made this summer. So good.
All I’ve canned this year so far is peach butter. I’m hoping to get around to some cranberry chutney and some sour cherries that are in my freezer, though!
My fave new jam this year was the plum cardamom jam from Canning for a New Generation.
Tomato paste made from San Marzano tomatoes we grew on our NH farm!
My favorite is the blackberry sage jam. So good over yogurt!
Favorite would be the black cherry jam made from frozen, store bought black cherries. Yep. They worked GREAT! Not the cheapest way to acquire fruit for jam, but the taste is wonderful
Stil haven’t ordered these trivets, and need to do just that. Or win them!
So far, our favorites have been the Roasted Corn Salsa. I sell breads at our local farm market, and sometimes do some trading with the other vendors at the end of the day. I come home with extra sweet corn, peppers, and tomatoes (that were too blemished to sell to customers, but good enough for salsa!)
I just started canning this year after my husband got me both books. By far my most popular jam has been the Apple Rosemary. I’m pretty sure I’ve gone through 50lbs of apples to make it so far this year!
We created what we like to call Strawberry Lemonade Jam – and boy, it is a burst of summer in the midst of winter!!!
Thanks for your great blog xoxox!
Jsut one favorite… lol…your recipe for apple rosemary jam makes the top, along with cranberry catsup! oh, and the pickled pumpkin…so many good ones to choose from this year. So glad I ran across your books at my little local book store!
So sorry, didn’t mean to post this here, got side tracked by how wonderful your strawberry lemonaide jam sounded. Is it a personal recipe?
Tomato jam!!
Our favorite is cranberry orange preserves. Really good on biscuits with cream cheese.
I’m happy that I made the triumvirate of nostalgia for my childhood this year: mulberry jam, crabapple marmalade, and honeysuckle marmalade. I’m not sure which was my favorite but I’m digging the crabapple marmalade I still have left.
My favorite has been the cranberry quince sauce–so yummy with Thanksgiving dinner!
Just one favorite… lol…your recipe for apple rosemary jam makes the top, along with cranberry catsup! oh, and the pickled pumpkin…so many good ones to choose from this year. So glad I ran across your books at my little local book store!
Tomato Jam sweetened with Honey! I made three big batches of tomato jam this year (I’m not running out by May again next spring!), and this batch allowed me to share with a friend who has a bunch of dietary restrictions — who I hadn’t realized wouldn’t be able to eat my last canned-good share. Also, I think it might be my favorite & I might make it more than sugar-sweetened next year. Thanks, Marisa!
Spiced nectarine jam!
Dilled green tomatoes. I loaded them with garlic this year!
Spiced pear butter! Had friends with a overflowing pear tree that needed to be put to use. 🙂
My favorite preserve was roasted apricot jam.
I think I have 2 faves from this year. From the summer- apricot jam. Mom’s country orchards nice little organic farm stand up in Oak Glen, apple country near my home had cooking apricots for a dollar a pound. Then at the end of fall a friend gave me a couple bags of quince. I made quince butter.
My favorites this year have been pickled cauliflower and fermented kosher dills. Yum!
Bread and Butters.
I made a batch of cinnamon apple slices with apples from the tree in the new yard of friends. And it is delicious. I did not make enough!
Cherry jam!!