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

[Cambria Kolstad-DeVaney]

I made kumquat marmalade with honey and star anise last spring and canNOT wait to make another batch! It brightened up everything from toast to salmon!

The recipe:
http://pomme-amore.blogspot.com/2012/02/kumquat-marmalade-for-wintery-day.html?m=1

[Liz]

I can't wait for peaches and peach vanilla bourbon jam!!! yum yum yum!

[Sarah G]

Asparagus is here in Oregon! I've really gotten to love Italian style pickled asparagus. Last year a friend and I put up 11 pounds of asparagus, and we both decided that this year we'd like to double that. The quart jars are so pretty on my pantry shelf!

[Beka]

Pears! I make spiced pear butter every fall and we eat it with blue cheese and slices of baguette. So. Good. ;)

[Leslie]

I can't wait for tomatoes and raspberries! We also have tons of blackberries growing all over our property. My youngest son and I like to go BlackBerry hunting through the "Lost Woods" (like in The Legend of Zelda games) and we run into all sorts of monsters and obstacles in our hunt. He is autistic, and this was a game he came up with on his own when I took him with me to pick berries. We have a lot of fun!

[Toni]

I can't wait for berries...any of them. Last year, the late frost killed them all here in northern IN :( Hoping for a better season this year! I don't even want to say I can't wait for fall fruits...because that means summer will be over. Thanks for the chance!

[carrie s]

I can not wait till Raspberry's come on so I can freeze them for this winters Kombucha and fruit smoothies

[Patty]

I cannot wait until the cherries come in here in Montana. I do so many things with them from jelly to jam to just freezing the fruit.
Thanks for the opportunity to win.

[Karen Anderson]

Here in SW Florida I am waiting with revered anticipation the start of Mango season. This is the absolute top of my fruit pyramid every year. I will make mango chutney with an "Old Florida Family" secret recipe with as many mangos as I can procure, eating them fresh at the same time.....For several months saving my empty jars for this ritual. Green mango pickles are setting on the counter now but are nothing like the ambrosia sweetness of the ripe. I hope to be busy with this very soon....

[JennieL]

Can't wait to go strawberry picking next month and put up lots of different jams!

[Tania]

I CANNOT wait til Strawberry Season!! I make so much strawberry jam that I become stained with splatter and my boys think they are new freckles!
I always have to make enough to last the year for my boys (they call it Mama Jam) and enough to give away to all my friends who have tried it.
Thank you for the opportunity!!

[Kathryn Bailey]

Lady Rhubarb. She is so versatile! Rhubarb slump, sautéed rhubarb with roasted Pork loin, vodka macerated rhubarb well shaken with a strawberry purée. Yep, rhubarb is on my mind and I'm ready to play.

[VictoriaInMD]

'Tis rhubarb season...or close enough! Jams, syrups and chutneys galore!

[kymm fox]

i always cant wait for strawberries. so many ways to can.

[Teresa]

Tomatoes are a fruit, right? I love making jam with them. I also canned them whole for the first time last summer, and it was so satisfying to open one up in the dead of winter - though I admit to hoarding them for fear of running out before tomato season starts again. I also use green tomatoes to make chutney.

[Lisa P]

I can't wait to put up persimmons again... and my funny fruit moment has to be when I was in a friend's yard, hopping up trying to get to some loquats, and I kept accidentally slapping myself with a branch.

[Jenny C]

Definitely a rhubarb hoarder! We still have a few bags in the freezer, need to use them up so I can freeze some more!

[Brighid]

I'm looking forward to hoarding cherries; the last has been defrosted and is headed for a cherry clafouti.

[Allison Daun]

I'm looking forward to the tomato season! Last year my husband I u-picked tomatoes at an organic farm and it was quite the adventure....100+ degrees, hottest part of the day, no shade, untamed vines everywhere, and about a foot deep of mud in the rows--if you could even see the rows! Glad I wore my chaco sandles that day! We laugh about it now but at the time, we were asking ourselves why we were so brilliant!

[tanya]

No funny fruit stories here, other than the standard ones that arise from too much fruit and too little counter space, but my favorite is always cherries.

[Karen]

Hmm….strawberries or raspberries. I can't wait! The only fruit I've actually preserved is apples, which I LOVE, but I really want to make strawberry and raspberry jam this year. :)