Seems that Mason Jars or canning jars in general have made a resurgence in the last little while. I have seen on Pinterest and other cooking blogs food items not usually placed in a canning jars like a cake or even a pie are appearing as an idea to try when trying to impress family and friends. The Toronto Star this morning had a item in the Life and Entertainment section siting that Mason Jars are not just for grandma’s raspberry jam anymore. They are appearing in bars across Toronto apparently following a trend according to Bon Appetit.
The Mason Jar was patented by New Yorker John L. Mason in the mid 1800s as a screw top “fruit jar” for preserving foods such as strawberries, green beans and peaches for over the winter. During the prohibition years the Mason Jar was used to carry moonshine through back alleys to thirsty patrons across North America. Three featured bars in Toronto came up with their own version of a cool drink such as the Collins McMacintosh, the Bungalow Island Caesar and Sours all served in a Mason Jar.
So, in keeping the thought alive I brought out one of my own Crown brand of Mason Jar and stuck in stem of daisies for Texture Tuesday Challenge. This week we were to use the texture “happyheart” by Kim Klassen Café. It gives the Mason Jar arrangement a little vintage feel with two layers of the texture.
I will also be joining with Lisa Gordon of the The Creative Exchange. Have a great day. Valerie