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

[Jess]

I want to learn to pickle apples - I had some at a restaurant with hints of clove and they were divine! So exciting!

[Jeffrey]

I can't wait to hoard cherries! I will be making jam, pie filling and fruit leather.

[christa h]

raspberries and figs...oh boy!

[Susan]

It's hard to pick a favorite. I love strawberries, but I really love fruit butters and plan on making some peach this year. I made a pretty batch of pear butter last all, but totally forgot the sugar. So I'm using it on pork chops and roasts.

[Megan]

I am currently looking forward to finding small baby beets at the farmers market for pickling. I used the Put Em Up recipe last year and the 6 jars I made were gone within 2 months. So that means that I need to make 36 jars for this year, right?

[Leigh Sabey]

I am seriously excited for strawberry season now that I recently moved to the California central coast, one of the biggest strawberry growers in the US! Can't wait!

[Tammy B.]

I am waiting for two fruits to hoard. The first is dewberries; I am recruiting my Grandsons to pick with us this year. They are ready-outfitted, Mom bought them boots, Grandma bought them gloves. : ) The other is the peach tree in the back yard where I work. We watch the tree every year for those fuzzy little gems; I make the most lovely peach butter out of them and share it with friends at breakfast every Thursday morning. : )

[Jenn]

I'm looking forward to my raspberry plants that will be arriving soon! I'm getting three varieties so I'll have berries the entire growing season :)

[Kristie V]

Pretty basic, but I just can not wait for more strawberries!

[Krista C]

I am running seriously low on raspberry jam. To the point that I am hoarding it and getting stingy. I need raspberry season to come QUICK.

[Wendy]

I can't wait for rhubarb this year. I'm all out of my rhazzbarb jam, and can't wait to make more!

[Alison Russell]

I planted three blueberry bushes last year, and raspberries the year before that. I'm looking forward to (I hope!) my first harvest from both of these!

[Natalie]

I can't wait for mango season! Our neighbor has a tree that swings into our yard, so it is mango all summer long!

[Jessica N.]

I can't wait for blueberries! :D

[Whitney]

Rhubarb, gooseberries, and raspberries... How can you pick just one? But as we just got another 1.5 inches of snow last night, it still might be awhile before I see any fruit at all!

[Ashley Hensel-Browning]

Oh my... Summer fruits are my favorite as these short short summer months in Vermont are very busy with putting up as much as possible to enjoy the rest of the year. My family has been blessed with incredible black raspberries. They cannot be beat.

[Teruska]

I want another crack at peaches ~ Peach Bellini jam, Peach BBQ sauce, pickled peaches ~ just for starters.

[Shannon]

Blackberries. I can almost taste them!

[Nichole]

All of them but wild huckleberries I tend to get territorial over :)

[Lauren]

Plums!

[Jods]

Always waiting for okanagan peaches, so sweet no need to add sugar for preserving!

[FLORENCE FINK]

Kumquats! I have a kumquat, ginger & honey sauce/syrup (?) that is divine. I grow the ginger & get kumquats from a friend. We share the finished product.

[Kathy]

I can't wait for blueberry season to roll around again... they're just so good. I hardly ever can them because they're so easy to freeze, but this year I'd love to try making some blueberry preserves.

[Melinda]

I'm looking forward to raspberries. I'm enjoying watching the bushes wake up this spring and love making raspberry jam with lavender.

[Janet]

I can't wait for strawberries! No matter how many I PYO, I can't make enough strawberry jam to keep up with the demand from friends and family!