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

[Angela Wats]

I am looking forward to peaches. Although I actually saw a seeded watermelon in the store last week. So I will be nabbing a couple to make pickled rind with. I could eat a jar a day....

[Meghan Finley]

I always wait to hoard apricots. And I'm also not ashamed to borrow anyone's children to help me come pick them in the summer, although I doubt many actually believe that we pick all day like I tell them to from the start ;)

[jonquil]

I'm waiting to hoard cherries!

[Liz]

I am definitely looking forward to hoarding tomatoes. I thought I had prepared enough to get me throug the winter, but I ran out in December. :(

[adina]

blueberries. the container looks smaller at the farmers market than it does in my kitchen, so i ended up with way more than i needed last year. it was great, and this year, it will be intentional.

[Monica]

I'm waiting for blueberries! We have several "pick-your-own" local farms. Last year, I made jam and syrup. This year, I plan to make blueberry vinegar and shrub as well.

[Maura]

My favorite season is RIGHT NOW! Loquats! The jam tastes like an awesome version of a creamsicle. Unfortunately, the fruit has a limited lifespan... so I better start cooking!

[Kris]

I can't wait for peaches. I don't have preserved and this year I promise myself to hoard as many as possible!

[Holly Loyd]

Rhubarb. Hands down. I can't get enough of it, and I have been craving strawberry rhubarb pie for MONTHS!

[Heather]

After pruning back my fig tree for the first time, I'm hoping it not only produces fruit in general, but that it produces as much fruit as it did last year. Cans at the ready!

[alliumstozinnias]

Tomatoes! Because I am out of my awesome (tomato) chili coriander jam (chutney) that I make following (pretty much) the recipe in Australian Women's Weekly

http://alliumstozinnias.wordpress.com/2009/09/17/when-the-glut-strikes/

Also cherries because the cherry jam is gone too...

[Shannon]

Oh I would love to win this as I love canning and preserving various veggies & fruits! My favorite one for me is blueberries as I have so many bushels that I am just overflowing with them so I have had to learn to be creative with preserving them. Thanks at the chance of winning!

[Beth C.]

Thimbleberries! They don't last long but the taste is heaven....

[Jessica]

I can't wait for stone fruit season. Last year I got boxes of peaches, apricots, nectarines and pears (ok not really a stone fruit) that were great for canning and pickling (my first attempts at pickled fruit). I have new recipes to try and repeats I want to do, particularly an accidental, thick apricot syrup that is just amazing in yogurt and I'm down to my last jar.

[libeled.lady]

Oh cherries cherries cherries!

[Sarah M]

Strawberries are always so quick to come and go. It's snowing again here in Boulder which it's getting old fast for April. Last year the bottom of a 20 lb tomato box went out on my husband and splatted on the sidewalk.

[Brionne Griffin]

Oh man, I LOVE me some apricots. I just got a crockpot, so I'm going to try my hand at apricot butter. Yummeee!

[Pollyanna]

We are so desperately looking forward to our raspberries! Here in Central PA we are getting the beginnings of a bud. Thankfully they are early bloomers!

[Jessica P.]

strawberriesssssss!

[Barbara]

This is our first year canning, and I am planning to start with strawberry jam and tomatoes. :-)

[Julia]

A friend has two gooseberry bushes. I picked gooseberries last year and had the scratches to show for it but didn't get to making anything. I would really like another crack and a whoosh of energy.

[cecile]

I'm waiting to make peach and apricot jam.

[Emilee P.]

Gotta give it up for fresh strawberries!

[Jennifer S]

We've gotten into strawberry season & I'm loving it!

[Megan]

Im looking forward to strawberry season!