Giveaway: Fermentation Kit from Fillmore Container

This month in the Mastery Challenge, we’re focusing on fermentation. In honor of our topic and in celebration of their brand! new! website!, long-time FIJ partner Fillmore Container is sponsoring a ferment-focused giveaway here on the blog.

Before we dig into the details of the giveaway, let’s talk a little about the new Fillmore Container site. First of all, it’s faster, mobile-friendly (so important for those emergency jar orders!) and so much easier to navigate. They’ve improved shopping, ordering, and reordering experience and have lowered their shipping rates!

The Fillmore Container blog is also brand new and ready for visitors. There’s an easy-to-use navigation bar at the top that makes it simple to find the information you want. Seasonal content is featured at the top of the page and as you scroll down, you’ll see thumbnails and links from the eight most recent posts.

Now, on to the giveaway! This time, one lucky winner will receive…

To enter the giveaway, use the widget below!

a Rafflecopter giveaway

Disclosure: Fillmore Container is a Food in Jars sponsor and buys a monthly banner ad on this site. This giveaway is being offered as part of our partnership agreement. However, all thoughts and opinions expressed here are entirely mine.

And one more thing! Fillmore Container is also hosting a giveaway on their blog in conjunction with CanningCrafts over the same week that this giveaway will be live. Make sure to head over there and enter that as well!

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A Gravy Story in the Fall Issue of Edible Philly

Stirring toasted flour and turkey drippings into roux

Photo by Courtney Apple for Edible Philly

Apart from the bird, the most important element on my family’s Thanksgiving table is the gravy. I learned the art of gravy making watching and working alongside my dad. His skill came from his mother in similar fashion. I’ve written tidbits about our particular obsession with turkey gravy in the past and this year, I brought the story together with the recipe for a piece in the fall issue of Edible Philly.

If you’ve been looking to improve your gravy situation, the recipe I shared in the article will help. It is scaled to make just a quart, but depending on how many guests you plan on serving (and how much leftover gravy you want to have), you can ramp up your production as is needed.

While we’re on the topic of Thanksgiving, if you’re in the market for cranberry options for the upcoming holiday, I have you covered.

Finally, there’s a trio of sweet potato recipes I wrote for Table Matters five years back that are so good that they’re worth revisiting.

For those of you who are in the US, how’s your Thanksgiving planning going? What are the classics that you serve year after year? And are there any recipes you’re trying for the first time this year?

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Fermentation for the November Mastery Challenge

For the November Mastery Challenge, we’re digging into fermentation. This a huge topic and you can go a number of different directions. Kimchi, sauerkraut, hot sauce, yogurt, sourdough, apple cider vinegar, kombucha, ginger bugs, brined pickles, and anything else you can think of are fair game!

If you’ve never done any fermentation, I suggest sauerkraut as a good starting place. It’s an easy entry point and can be done with just a wide mouth quart jar, a 4 ounce jelly jar, a piece of clean kitchen towel, and a rubber band.

If you’re looking for a little more detail on sauerkraut making, make sure to watch the Facebook video I did recently. I also talk about various airlocks and fermentation helpers in the video.

As far as fermentation resources go, there is no better source than Phickle. Written by Amanda Feifer (who also wrote the excellent book Ferment Your Vegetables).

To have your project including in the tally and round-up for this month, please submit your finished project using this form by Thursday, November 30.

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Giveaway: Primo Manual Water Pump + Water Coupons

This post is sponsored by Primo Water.

When I was in college, I boldly declared to my friends that I was never going to live in a city that didn’t have good tasting tap water (I believe that my thinking was that water flavor would be an indicator of the quality of the municipality). And then I proceeded to make my home in Philadelphia, a city with many fine qualities, but decidedly lackluster water.

Happily, I’ve learned that much like judging books by their covers, cities shouldn’t be judged by the flavor of their municipal water supply because there are a number of relatively easy fixes. In my case, my easy fixes for water flavor are an in-sink water filter and the occasional purchase of a jug of Primo Water.

When I first considered Primo Water, I thought that it wasn’t actually an option for me because I didn’t have the space to dedicate to one of their dispensers (though I do love the looks of their Ceramic Water Dispenser). However, then I spotted the Manual Water Pump and realized that this was the perfect solution to my space limitations.

The manual pump allows me to buy a bottle of water when I need one for canning workshops, picnics, and parties without having to commit space to a larger dispenser. The plastic bottles (they come in either 3 or 5 gallon sizes) hold plenty of water for my events and when they’re empty, can be refilled or returned (with tons of locations, there’s bound to be one near you). Best of all, the water always tastes great.

The water goes through a careful, multi-step filtering process that leaves you with water that you’re excited to drink, use, and share. Another thing to note is how Primo Water can serve as the perfect blank slate for homemade syrups and pickling brines. It’s a really good option if you find that your tap water is giving your preserves a funky flavor.

As we head into the holiday entertaining season, instead of picking up a case of individually bottled water for your guests (so much disposable plastic!), consider a refillable/reusable bottle of Primo Water, a manual pump, and a stack of dishwasher safe glasses. It’s an easy way to ensure that everyone has access to plenty of tasty, clean water, no monitoring and refilling necessary. When the party is over, return the bottle and tuck the pump away until the next event!

Thanks to the good folks at Primo Water, I have five of these manual pumps to give away this week. Each winner will also receive 2 coupons 5 gallon jugs of water. Please use the widget below to enter.

a Rafflecopter giveaway

Disclosure: This is a sponsored giveaway. Primo Water sent me the pump you see pictured here, as well as a pair of coupons to cover the cost of the water. They also compensated me for my time and attention. However, alll thoughts and opinions expressed here are entirely my own.

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How to Brew Bracing Homemade Fire Cider

Regular Food in Jars contributor Alexandra Jones is dropping in today with a recipe for homemade fire cider. This invigorating tonic is said to help boost your immune system and keep you healthy throughout the winter cold and flu season! -Marisa

Ingredients for homemade fire cider

Where I am in Philadelphia, the leaves are changing, the air is getting cooler after a warm start to fall, and root crops are ready to harvest.

That means it’s time to start a batch of homemade fire cider.

This spicy, bracing infusion has been used for centuries as a way to preserve herbs and vegetables that also have medicinal value. Whipping up a big batch at the end of the growing season means that you’ve got a tasty tonic to sip on or use in recipes like sauces, marinades, and salad dressings.

I first tried making this recipe years ago, when I was a CSA manager tasked with finding with a handful of new and interesting recipes to include with each share of vegetables. One week, we included horseradish in the boxes, and I came upon the now familiar recipe.

I loved the ritual, the acidic flavor, and the kick — a powerful whoosh of horseradish, garlic, and onion straight to the nose. I’m not sure whether it was thanks to the homemade fire cider or something else, but I didn’t get sick that winter.

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November Sponsors: Cuppow, Fillmore Container, EcoJarz, Mason Jar Lifestyle, CanningCrafts, and Mrs. Wages

Happy November, dear readers! It’s the start of the month, which means it’s time to thank the businesses that help make this site possible. Please do show them that you appreciation their support with your time and attention!  

In the top are our friends at Cuppow. They are the creators of the original mason jar travel mug topper and the BNTO, a small plastic cup that transforms a canning jar into a snack or lunch box. Right now, you can get five of the wide mouth lids for just $40. They also have a few signed copies of my second book, Preserving by the Pint, should you want to give one to a friend or family member for the holidays!

Lancaster, PA-based and family-owned Fillmore Container are next! They sell all manner of canning jars, lids, and other preservation gear. As always, their blog is an amazing resource for all things jar-related. And stayed tuned, as I have a fabulous fermentation-themed giveaway from them coming up next month.

Our friends over at EcoJarz are on board again this month. They make an array of products designed to fit on top of mason jars, including cheese graterscoffee brewers, and stainless steel storage lids. They have a ton of giveaways, specials and sales coming your way this month, including a blow-out Black Friday sale, so keep your eyes peeled.

Mason Jar Lifestyle is a one-stop shopping site for all the jar lovers out there. They sell all manner of mason jar accessories and adaptors. If you’re in the market for lids, straws, sprouting lids, and cozies to transform your mason jars into travel mugs, make sure to check them out. Their cork jar stoppers continue to be one of my all-time favorite jar accessories.

Next up is CanningCrafts. Shop owner Alison sells an array of ready made and custom mason jar labels for all your various preserves, syrups, and backyard honey. As you plan ahead for holiday gift giving, make sure to check out all of fabulous CanningCrafts Christmas and holiday-themed labels.

Our friends at Mrs. Wages are on the roster again this month. They make pectin, vinegar, and more canning mixes than I can count. Their website is an incredible preserving resource and I can’t say enough good things about their salsa mix.

And if your company, shop, or family business is interested in reaching the food-loving and engaged Food in Jars audience, you can find more details here. Leave a comment on this post or drop me a note to learn more!

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