Giveaway: Put 'Em Up! Fruit & Ball Heritage Canning Jars

You’ve likely seen the Put ‘Em Up! Fruit blog tour steaming along through preserving and other lovely blogs; today I get to host! These sites hosted giveaways on Sherri’s blog tour:

• 4/8 Food In Jars
• 4/9 Punk Domestics
• 4/10 Autumn Makes & Does
• 4/11 Local Kitchen
• 4/12 Mission: Food 
• 4/15 What Julia Ate 
• 4/17 Daily Dish Recipes

These sites are currently hosting or slated to host this giveaway:

• 4/16 Tigress in a Jam Ends 4/24, head here!
• 4/18 Shockingly Delicious, Ends 4/25, head here!
• 4/22 From Scratch Club, Ends 4/26, head here!

Sherri’s site has videos and her physical book tour schedule posted.

So, this is a book review and I’m totally jazzed for this opportunity from Storey Publishing. Put ‘Em Up! Fruit is a fine resource for the newly initiated and for the old hat preserver. I love Sherri’s approach both here and in her first preserving book, Put ‘Em Up. While the main preserves recipes look great, it’s the Use ‘Em Up ideas that have my heart. 

As some of you might know, I’m on a sweet preserves hiatus (except for the one jam we actually eat, strawberry). From gifted jars to my low-grade hoarding behavior of delicately-flavored jams, the pantry is certifiably stocked. Letting those jars age indefinitely isn’t really the best use of the time that went into making said preserves, so 80 recipes using homemade fruit preserves (or projects) are a blessing!

I’ve also been on a pickling tear, especially with fruit. (I find pickled fruit infinitely easier to incorporate into everyday dishes and their syrups/brines into delicious drinks called shrubs.) I leafed through the book and decided to pick a Use ‘Em Up recipe in lieu of highlighting the fruit recipe. When I stumbled upon the Sweet Pickled Plums recipe and its corresponding use, Cinnamon Rice with Pickled Plums. I had a few different pickled fruit jars to choose from, peaches, pears and, the one I opted to use, tangerines.

Cinnamon Rice with Pickled Plums

shared with permission from Sherri Brooks Vinton and Storey Publishing

halved, so it serves 4-5

1. Heat 1 Tbs olive oil in a medium saucepan, add half an onion, diced finely and 1 tsp salt. Sauté until onion is translucent.

2. Add half a can (13.5 oz) of unsweetened coconut milk, 1 cup water and 1/2 tsp ground cinnamon. Bring to a boil and then add 1 cup long-grain white rice. Cover and cook until there are craters in the rice and the liquid is absorbed, about 20 min.

3. Dice (or chop) 1/4 cup pickled fruit (or more to taste) and scatter over finished rice, let rest for 10 minutes. Fluff with a fork and serve. We topped ours with sprouted pepitas, which added a nutty finish.

Here’s a super-fabulous added bonus, Ball, one of my preserving class sponsors, agreed to throw in another case of the Heritage Collection Jars (6 to a case) to the winner of this preserving-centric post.

Enter to win these two treats by making a comment below telling us what fruit you’re awaiting your seasonal chance to hoard or your funniest moment with fruit (mine being when I rolled a 5-gallon bucket full of rhubarb strapped to a luggage cart onto a Brooklyn bus during rush-hour. It was funny after-the fact, in an I’m-glad-no-one-shoved-me-out-of-the-door-I-was-smashed-up against-for-30-minutes kind of way.)

Enter by 11:59 CST on Thursday April 25. US residents only, per Storey’s shipping request. And if your email address isn’t in the box on the comment form where it’s supposed to be, you won’t win. I’m not hoarding it, I just need to reach out to you early, early on Friday morning.

Disclosures: There are Amazon affiliate links from which I may make an ever so small commission. Ball provided me a free case of Heritage Collection jars and sends a case to the winner directly. The review copy and book giveaway prize are provided courtesy of Storey Publishing. Opinions and statements are my own.

Update on Friday, April 26, 2013 at 9:00AM by Kate

Congrats to Shannon, lucky number 62!

Thank you all for entering and sharing your fruit hopes and funnies.

Comments

[Amy G]

I am looking forward to rhubarb! Everyone LOVES rhubarb jam and rhubarb jam with ginger, but I want to do a chutney this year as well. However - I'm in Minnesota and with a foot of new snow today, rhubarb season may be a little late. I'll have to keep dreaming for a bit.

[Liz]

I can't wait for raspberry season! It's my favorite jam - by itself, or with jalepeno.

[Michelle]

Rhubarb! A friend visiting her uncle in Wisconin last spring had so much rhubard she fedexed me a big box to New Mexico!

[Emily]

I'm looking forward to experimenting with pickles this year!

[Sandra]

Most of my preserving has been apple and quince-related. I need to learn more!

[Shannon @ moveeatcreate.wordpress.com]

I'm totally getting ready to hoard rhubarb! It's a favorite of mine and only around for a short time every year.

[Sacha]

I'm waiting to hoard tomatoes. This just might be the year that I do large-batch canning of sauce and salsa. Tomatoes are bountiful in Indiana so there is no excuse not to roll old-school.

[Scrubber]

It's not -- technically -- a fruit, but I can't wait for really good rhubarb. I've made some really lovely jams with it....

[Daedre Craig]

I can't wait for raspberries. My favorite jam is by far raspberry.

[Amber]

Strawberries!!!! I cannot wait for alllllll of the wonderful, tasty things you can do with those little fruits!

[Lauren]

Do tomatoes count? I love tomato season! If not tomatoes, then strawberries -- I can't wait to experiment with some fancy jams, as well as my tried-and-true recipe.

[adrienne]

I can't wait for blackberries and raspberries. Thankfully, living in California means I get them sooner than most people. Hooray!

[Lacey]

I'm waiting for raspberries if the snow ever goes away!

[sarah rodriguez]

great book to start off the growing season!

[norma cross]

Sadly most of the fruit blossoms got nipped by the frost the last 2 nights, so not sure what I will get...apples and crabapples for sure, hopefully some peaches. But the rasberries and strawberries look promising enough to ponder for hoarding/gifting.

[Abigail]

Strawberries, OMG, Strawberries!
I know it's kind of cliche, but this is my first year preserving, and I have totally fallen in love with Strawberry-Lemon Marmalade.

[Megan]

I am so excited about any season other than winter. It snowed yet again yesterday. Ugh! My brightest spring spot of hope so far is this weekend's super strawberry sale at the local super market. 11 lb totes for $11. We'll just pretend it's spring.

[Julie]

I'm looking forward to strawberry season so I can make a batch of Strawberry Vanilla Jam. And I had a funny preserving incident this past fall when I was making marmalade and the power went out right in the middle of things! Imagine canning by candlelight -- I felt like a pioneer!

[Alison Y]

Blueberries. I haven't pickled them yet, must try

[judy metty]

I can't wait for blueberries!!!!!! Pears, peaches......

[Valerie Cole]

Watermelons! I love making watermelonpickles with the rind and then lots of agua fresca with the rest.

[Kristl]

I can't wait for peaches!!

[Jessica Raav]

Strawberries!! They go with everything and I can never get enough!

[jodi]

Apricots! I've never made apricot preserves and have some great recipes I'm excited to try.

[Kira Gavin]

My funniest fruit moment was actually while cooking it. I was brand new to canning, literally my very first project, and I decided to use up a bunch of frozen berries that were starting to get freezer burn. No one told me they'd foam up so much! I managed to boil them over not once, not twice, but THREE TIMES. I kept wiping down the pot and putting it on a different burner. By the time I was done, it looked like a jelly bomb had gone off just above my stove. I was less than amused at the time, but the jam was amazing and I learned a bunch of important lessons (ie. use a VERY BIG pot).