Jars on Vacation: A Week in Lancaster County, PA

August 23, 2011(updated on April 24, 2023)
recent jar acquisitions

We’ve been back home for just over 24 hours and already, our vacation week is starting fade in the presence of regular life. While I unpack, do laundry and find spots for some of the treasures we picked up, here are a few jars from the trip.

baby pattypan in a jar

Baby pattypan squash, on their way to being pickled.

peanut butter chocolate dessert in a jar

We finished dinner at Ma(i)son in Lancaster City with a half pint jar full of chocolate peanut butter goodness.

finished dessert

All gone.

bailing wire jars

A couple of the vintage jars I picked up.

Food in Jars

Spelling out the name of this blog. It was too bad I couldn’t find a better ‘F’ in that box of blocks.

pickled pattypans

Those pattypans, all pickled and delicious.

packing jars

Making refrigerator pickles on a picnic table. You’ll see more of these soon, in an unexpected place.

post-vacation sea of jars

And home again.

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21 thoughts on "Jars on Vacation: A Week in Lancaster County, PA"

  • Love those vintage jars! I have never had pickled pattypan squash, I have never even thought of making them, what a terrific idea. So many possibilities…


  • Looks like you hit the jackpot! I recently received some jars from a neighbors barn. I will spend part of today sanitizing them then filling them with grape juice. I so enjoy your blog!

  • I’d know Earl Groff’s baby pattpans anywhere and they do pickle beautifully! So glad you had such a wonderful getaway here and discovered Ma(i)son.

  • Ahhhh, I grew patty pan for the first time last year and just knew they’d make adorable pickles….no room this year though. I want to call them flying saucer or UFO pickles though.

  • What a beautiful haul of vintage jars! It surely makes me want to visit Lancaster County again.

  • I would love to have that recipe for the pickled patty pans, I’m being overwhelmed with them right now. How big are those, quarter sized, nickle sized…

    1. They are quarter sized. All I did was take 1 cup apple cider vinegar, 1 cup water and 1 tablespoon pickling salt. While that came to a boil, I packed the squash into the jar, along with 2 tablespoons pickling spice. Pour brine over veg, apply lid and let cool. Pop into the fridge and allow to rest for a few days before eating.

  • I don’t have jar addiction like you do, but I certainly see the beauty in them. I just wonder what used to be well-preserved in them thru the years??? Thanks for sharing.