Giveaway: Pickle Packer and Pebbles from Masontops

October 5, 2015

pickle packer vert

Over the last couple of years, I’ve gotten more and more interested in small batch fermentation (these dilly beans and last week’s batch of hot sauce are two good examples). Throughout my slow-motion tumble down the lactobacillus rabbit hole, I’ve gathered a useful collection of gear designed to help my little ferments turn out well.

pickle pebbles

Late in the spring, a pair of products I’ve come to use a lot fell into my lap, thanks to the folks at Masontops. They had reached out in the hopes that I’d write about their Chalk Tops (which I did), but also included a Pickle Packer and a set of regular mouth Pickle Pebbles in the package they sent, just so I could see their whole product line.

pickle pebbles open

I use the Pickle Packer nearly every time I make a batch of sauerkraut (which ends up being at least a couple times a month). It allows me to quickly bash the cabbage and salt together and then compress them neatly into a quart or half gallon jar. And the Pickle Pebbles are great for weighing down the veg so that the top doesn’t rise up above the liquid and then dry out, discolor, or mold. They are just simple, useful products.

masontops pickle pebble

On Thursday, the folks at Masontops are launching a Kickstarter campaign for a new product, which I do believe is going to knock the socks off those of you who do a lot of fermentation. I’ll have more about that product on Thursday as well. In the meantime, I’m giving away one of their fermentation sets, which includes both the Pickle Packer and Pebbles. Here’s how to enter.

  1. Leave a comment on this post and tell me what you’re cooking, canning, or fermenting this week.
  2. Comments will close at 11:59 pm eastern time on Saturday, October 10, 2015. Winners will be chosen at random and will be posted to the blog on Sunday, October 11, 2015.
  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: The Masontops folks send me a collection of their products for photography purposes and are providing the fermentation kit for the winner of this giveaway. They recently become a Food in Jars sponsor. However, all opinions expressed here are my own. 

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344 thoughts on "Giveaway: Pickle Packer and Pebbles from Masontops"

  • This morning I made a batch of vodka soaked/infused fresh and dried pears and apples in a quart jar. The pickle pebbles would be perfect for this project!

  • This set looks really neat. I haven’t played with pickles yet (other than the overnight-refrigerator variety), but Sunday I baked macarons, Monday night I baked my first ever sour cream pound cake, Thursday is fajita night, and this weekend I’ll be canning a couple of jams/jellies to get rid of the fruit in my freezer.

  • Today is our CSA pickup day, so I have to see what the bounty is before I know the entirety of what we’ll be making this week. That said, we acquired beautiful snow pea leaves over the weekend from a local Asian market, so those are definitely in line for some garlic-sauteed TLC!

  • Interesting item…..thinking about trying fermentation! I have some peppers on the vine and thinking about making some hot sauce. Everything I read about home fermented foods has been very interesting. My only venture into fermentation has been muscadine wine. This year was a waste for canning. My figs were not pretty and pears and tomatoes didn’t even appear. The only item readily available was okra and we cook that off and freeze for gumbo. This weekend I cooked Shrimp and Grits and fried a soft shell crab…mmm……wish I had more time to cook during the week!

  • This week’s adventures! First time wine making. yummy. And of course wonderful muscadine grape jelly and a little end of the season garden relish with green tomatoes. What a great week!

  • I bought some Pie pumpkins that I will be roasting, then freezing. I am going to make some small containers for those recipes that call for a cup or less of pumpkin.

  • Ooooh, I have my first batch of lacto sauerkraut fermenting away for the past month. Would love to start fermenting some additional things!

  • Canning the last of the tomatoes from the garden, and putting my last batch of fermented dill pickles in the fridge to keep them from getting too soft!

  • Canning applesauce right this minute! Apple butter coming up and I do sauerkraut every 6 months or so too. The pickle packer looks great!

  • 2 bushels of Romas. So far made 15 quarts of plain crushed tomatoes and was going to crush the rest, but I’m now thinking of roasting the rest first.

  • No canning this week, but I am about to start my first batch of kombucha and will be baking up some autumnal cinnamon-apple bread tomorrow afternoon. 🙂 Thank you for the opportunity, these look like wonderful tools!

  • I’m cooking vegetarian sloppy joes (made with textured vegetable protein and mushrooms) with coleslaw this week.

  • Too cold here to leave the peppers on the plants any longer so lots of jalapeños being pickled this week…and local Napa cabbage is finally in so kimchee moved to the top of the list.

  • I’ve been putting up apples (sauce, butter, pie filling) and have made some dill pickles. I’m going to make some pickled beets this week.

  • Ohh! What I wouldn’t do for a set of these! I have tried several methods and always wind up with mold in my kraut.

  • I think the only thing I have left to can is my mom’s family recipe for zucchini relish, so I’d better get to it before zucchinis are all gone! I bet this kit would be handy for it.

  • I’m making mini pumpkin whoopie pies this week. Loving the cooler weather and the treats that come along with it!

  • They say you can’t teach an old dog new tricks… well, I turned 71-yrs old in September. As long as I have been canning and preserving foods I am always looking for ways to make my canning easier. I have just about finished my canning for 2015. Next will be dried cranberry salsa and pears. Well, I still have at least fifteen pounds of whole tomatoes in the freezer that need thawed out and canned. Oh yes, lets not forget the pie pumpkins. [smile]

  • This is fate…cabbage is on sale this week for .29 cents a head. I am going to try to make crout for the first time…in my grandma’s old pickle crocks! (I have all of them…they range from a small one to a huge one I am using as a base for an end table. I will be using the smallest one! :>

  • The long rainy weekend inspired me to get canning as fall moves so quickly and the canner helps keep the kitchen warm on chilly wet days! I fermented dilly beans and a whole quart of sirarcha sauce! I canned chow chow and 3 quarts of spiced apple pie filling. I made a half gallon of sauerkraut tonight.

  • Hi! I just wanted to say I love your blog, and both of your small-batch canning cookbooks! They have really helped me pave the way in my canning this year. I’ve got pots of habaneros and cayenne growing on my porch waiting to be used for your awesome fermented hot sauce recipe!

    This week I’ve made 2 types of pickled zucchini from your books. I’ve also made peach-habenero hot sauce (it’s-burn-your-face-off hot goodness), pickled okra, candied fresh dates in spiced syrup, caramel apple jam, and watermelon and cantaloupe jelly. Up next is mixed veggie giardiniera, blackberry-basil jam, pickled watermelon rind and definitely more hot sauce! ^_^

  • Oh wow…those look really useful! This week I am cooking/preparing lots of apple stuff. Maybe a batch of apple pie kombucha?

  • Chutney of all sorts…to complement all of the slow cooked sunday crock-pot roasts that I’ve been making now that fall-ish weather has arrived in North Carolina. I’d love that pickle packer to use instead of my rolling pin!

  • Canning up some Apple Pie Filling this upcoming weekend. My first time canning with Clear Jel! Any tips would be appreciated!

  • I actually have shredded cabbage sitting on the countertop waiting to be packed in jars. A couple of weeks ago, I made kimchi! The pickle packer and pebbles sure would have come in handy! Maybe for next time. 🙂

  • I am going to pressure can some beef stew for the winter. Nothing beats a quick yummy meal in the cold months.

  • I have been looking for a better way to make both sauerkraut and kimchee and this looks like the perfect thing.

  • I’m in Central California and it is olive time! I’m a huge fan of olives but until this week have only had store bought olives. I’ve been known to blow $20 at Whole Foods just at their olive bar. Anyway, I took an olive curing class last Saturday, then picked six gallons of olives at a friend’s house. She happens to have quite an orchard (of everything) and is very generous! They are Mission and Sevillano varieties. Some of the Sevillano are the size of medium eggs!!! So I’ve got about two gallons of water-cured cracked olives in three buckets on my washing machine. And I’ve got the rest in two tubs soaking in lye in my garage. I’m on my way home to rise them and then soak in water for a couple days. We shall see how it goes!! I’m very hopeful!!

  • Salsa verde from the incredibly prolific plants I had this year: just 4 tomatillos and 6 pepper plants have yielded an incredible bounty. We’ll be all set for the whole winter!

  • Let’s see…this week we are trying two kinds of watermelon pickles, a beet pickle and I’ve also done peach butter and jam. I’m dripping for apple jelly right now–thinking balsamic & chili or garlic & rosemary. I’ve made kimchi and want to do it again and the packer sounds like it would be perfect! Thanks for your blog!

  • i got 40# of apple seconds I’m working my way through this week. Tomorrow I’ll make apple bread and can some pie filling.

  • I made some cranberry juniper fruit leather, and some elderberry rose hip jam. Hooray for autumn! Apples get eaten too fast to do anything else with around here.

  • I am in the process of developing my first sourdough starter, and just put a gallon of half sours and a gallon of brined green cherry tomatoes into the fridge. Kimchi will sit out quite a bit longer. Fire cider ready in another month — started it the day of the lunar eclipse! Hoping to do saurkraut next, actually, and maybe some honey fermented garlic.

  • I’ve currently got some thai chili hot sauce fermenting away in one of my crocks and am planning on makng some apple butter over the columbus day weekend! These things look amazing! I’ve been fermenting for awhile but these handy tools seems like they’d really make things easier. 🙂

  • I made some of your pear caramel sauce last night, and plan to make some suaerkraut & kimchi this weekend. This would be handy!

  • I just stumbled upon your blog and am enjoying it so much. I just finished canning applesauce this week and going to make some beef stew this weekend.
    Thank you!!

  • Cooking a batch of onion jam. It’s my first year growing onions and I want to maximize the punch of the 6 golden gems!

  • Just cut up 15 pounds of cabbage to turn into sauerkraut last night. Could have used this pounder instead of my fists to get enough liquid out of the cabbage to ferment. If I don’t win – I’m definitely buying one of those!

  • This week I’m making 101 Cookbooks golden potstickers, and pressing cider. I’m thinking I’d love to try my hand at a small batch of sauerkraut though too!

  • Definitely the time of year for some sauerkraut! Picked up some lovely purple cabbage from the farmer’s market, so ready for fermentation action.

  • I started off with a (basically all) tomato garden 3 years ago, then a HUGE garden on out 3,00 SQFT backyard. Then canning and now I’m obsessed with fermenting. Kraut, dilly beans, dilly carrots, pickles (hit or mis with those) and would love to win these! Thank you!

  • Pickle Pebbles are such a great idea! It can be tricky to get the veggies to stay down in the jar!

    This week, I’m fermenting homemade sauerkraut, and also made my first batch of yogurt and paneer!

    I’m harvesting beets this weekend, too, so I see pickled beets in my future. . .

  • I’ll be canning Hatch Green Chili Salsa – I’ve been known to make up to 100 jars to give away at Christmas. I have a friend who flies in from Colorado and brings me hot peppers from her garden and I pull out roasted Hatch Green Peppers I froze in August. We spend one whole day from early morning to very late at night making our salsa.

  • Making purple and white cabbage sauerkraut. Trying fermented garlic next! New to fermenting, but loving it! Those tools look awrsome.

  • I’ve been canning sungold tomatoes pickled in Sierra Nevada’s Torpedo beer. I’m hooked on these sweeties. I found this recipe for green cherry tomatoes and loved it last year. So, I had to try it this year with ripe ones. I will be doing some green ones pretty soon here as the garden is starting to wind down. I’ve been pickling alot of peppers also and have added your Simple Jalapenos to my cache. I’m also infusing some habaneros in white wine vinegar. It smells wonderful.
    I plan on trying my hand at kraut once I’m caught up with my garden. Thank you for sharing your techniques and recipes.