For The Love Of Mason

So what exactly is this fascination Southern folks have with drinking out of mason jars? Are we Just That Country? Is it a tradition? Or does sweet iced tea really taste that much better in a jar?

The answer is yes! to all of the above.

It is said that canning jars came about when Napoleon Bonaparte offered a reward for a method of preserving food for his traveling army. That first jar was a glass vessel, reinforced with wire and sealed with wax.

By the time the U.S. Civil War broke out, a new canning jar was in use. John L. Mason was an inventor and tin smith from New York City, and in 1858 he invented the mason jar that we recognize today. The difference between his design and previous jars was the seal:  his glass container had threads molded into the neck and a metal lid with a rubber ring.  The rubber created the seal, and the threaded lid kept it secure. Food preservation was simpler and safer than ever.

Much of The South was devastated by The War and many country families turned to sharecropping as a way to sustain life. The only way to survive a long, hot day in the cotton fields is to stay hydrated, and the easiest way to keep flies and dust out of the water was to keep it covered. Mason jars were common and the lids made transporting and drinking fresh water, or homemade brew, less a chore.

When Prohibition rolled around in the 1920's, mason jars took up a new role. The government had intended to hamper the consumption of alcohol by doing away with the businesses that made and distributed it. Instead, the moonshine industry saw a boom. With alcohol in short supply, personal backwoods stills became money-mines; the key to success was not getting caught. Mason jars were commonly used by country folk for putting up food, so they could be easily purchased without raising suspicion with the sheriff or the revenuers. The jars were smaller and lighter than pottery jugs, so they were preferred by the bootleggers who delivered the spirits, and they were transparent, so customers could gauge the clarity and quality of the product at a glance. And...they were just the right size for sippin'.

Tradition dies hard in The South and many of us still prefer 'shine, tea, lemonade and coffee straight out of Mr. Mason's jar.

So we see that the Mason Jar is rich with country tradition... but does sweet tea really taste better from a jar?

I would say so, yes. Maybe it's in the delivery - the particular angle at which the beverage goes from from the jar to your mouth - that makes the difference. Maybe it's because you're tasting pure, sweet iced tea instead of plastic chemicals.

Or maybe it just tastes like nostalgia.

MAMA'S SUN TEA RECIPE
  6 Regular Tea Bags
  Water
  A Glass Gallon Jug with Lid
  About 1 Cup of Sugar
  A Sunny Day
  Ice
Fill jug to about one inch from the top with fresh water. Drop in tea bags; cover. The best tea is made in the morning and steeps in the sun for about 4 hours. Properly served over ice and in a mason jar.

HOW TO: Preserving Peaches, Dry-Pack Freezer Method

Nothing says Summer In The South like a sweet, juicy peach! In this post I will explain how to preserve that fresh peach flavor for year-round enjoyment.

Peaches are very forgiving when it comes to preservation; they are delicious canned whole or as jam, bulk preserved in syrup, or dry-packed and frozen, which I will explain today.

To enjoy fresh tasting peaches year 'round, it is necessary to begin with ripe, high quality peaches. The farmer's market is your best bet for beautiful, tree-ripened produce. You want peaches that are richly colored, aromatic and that will "give" just a little with a gentle squeeze. Although you are looking for a Perfect Peach, a small bruise is acceptable, as a damaged area can be cut away.

To preserve peaches using the dry-pack freezer method, you will need:
Peaches
Lemons or lemon juice
Granulated sugar
Waxed paper
Zip-close freezer bags

Before freezing, peaches should be peeled, pitted and sliced.

The simplest way I have found to peel the peaches is by blanching. Fill a 6 quart dutch oven half full of water and bring to a boil.  Fill the sink or a tub with ice and water, leaving plenty of room to add peaches.

On each peach, cut a small X into the end opposite the stem. Set a timer for 1 minute and gently lower 6 or 8 peaches into the boiling water. Do not allow the peaches to remain in the boiling water for more than 1 minute - you do not want to cook the fruit!

Using a slotted spoon, transfer the peaches to the ice water.

As the fruit cools, combine 2 Tablespoons of lemon juice with 1/3 Cup of sugar in a large bowl. The lemon juice will help keep fruit from turning brown, and the sugar will protect the peaches from freezer burn, as well as enhance the flavor.

When fruit is cool enough to handle, begin at the X and slip off the peels.

Cut each peach in half and gently pull apart to remove the pit. Slice the peaches into the bowl of lemon-sugar and stir to coat.

Marinate the peaches in the lemon sugar for 10-15 minutes, stirring frequently. Arrange slices in a single layer on a waxed paper lined cookie sheet. Lay a second sheet of waxed paper over this arrangement and freeze until solid, about 2 hours. The most accurate way to make sure the peaches are frozen through, is to pop one right in your mouth! (Maybe not the most accurate but definitely the most fulfilling!)

Your frozen peaches are now ready to be packed into zip-close freezer bags and put back into the freezer for later use. Preserving summertime taste couldn't be easier.

These dry-packed frozen peaches should be good for at least 12 months...but they probably won't be around that long! They add fresh fruit taste to pies, homemade ice cream and smoothies, and they are a cool, refreshing treat right out of the bag.

4 Quart bags from 14 peaches!

Do you have a favorite Peach Recipe to share? Your comments are always appreciated!