Top 10 Reasons iLIDS are Really Intelligent Lids


Intelligent LIDS or iLIDS are a unique product that was invented by a Seattle woman who loves her mason jars, and like many of us, wanted a one-piece, non-rusting, reusable, non-leaking lid for everyday use.

ILID Collage

Many of us use Mason jars beyond preserving…packing Mason jar meals, blending smoothies, making iced tea concentrate, fermenting, storing dry goods, replacing those awkward 2-piece lids on open preserves, storing and freezing leftovers, and the list goes on. While mason jars have always been practical and popular storage tools, these Intelligent LIDS make perfect partners. They provide practical, stylish, environmentally thoughtful, food storage for use at home, or on the go.

Top 10 Reasons iLIDS are so Intelligent 

  1. They are one piece!ILid Drink Lids
  2. Two styles are available Storage Lid & Drink Lid.
  3. Both styles come in regular mouth and wide mouth.
  4. They are dishwasher safe…big thumbs up for this one!
  5. They come in a rainbow of pretty colors! Get your favorite colors for fun. Organizational folks will rejoice as they knock themselves out color-coding the pantry, fridge, freezer, or whatever their heart desires, etc.
  6. A handy dandy gasket prevents leaking. Which means no more spilled soup in your lunch bag. Oh, and here’s a bonus – the gasket is removable for cleaning!
  7. The lids are designed to open easily, thanks to the attractive grippy swoosh design.
  8. They are made in the USA – Seattle to be exact.
  9. Intelligent Lids are made from food safe polypropylene #5 that is recycled and recyclable.
  10. They are BPA, BPS and Phthalate free.

Flip Cap

A close cousin of the iLIDS…our beloved Flip Caps from the makers of ReCAP. From on-the-go meals to pantry storage to a multi-purpose shaker, the reCAP Flip is a BPA-free plastic cap that ‘flips’ to a large 2” opening. An optional accessory pack includes a counter ring to track contents, and two different sizes of screens to transform jars into shakers for parmesan cheese, hot pepper flakes, spices, flour, corn-starch and more.
FlipCap Collage

We want to hear from you…how would you use these neat mason jar companions.


How to Make Elderberry Syrup


Cough, cold and flu season is here and we’ve been hearing quite a bit about the benefits of taking Elderberry Syrup. If you didn’t know already, Elderberries act as an immune booster and can help naturally alleviate symptoms of the common cold or flu.

Elderberries are an antioxidant and are high in vitamin A, B and C. These berries are a natural alternative that is effective for preventing and treating a cold or the flu. Read more about the benefits of black elderberries here.

Making Elderberry Syrup is one of the more common ways to get the benefits from this plant, as you cannot consume uncooked (raw) Elderberries.  Certainly, you can buy elderberry syrup pre-packaged, or you could make it yourself. It’s really easy!

Elderberry SyrupElderberry Syrup Ingredients

2/3 cup Dried Black Elderberries (Available at most natural food stores.)
3 ½ cups of Water
2 tablespoons Ginger Root (fresh or dried)
1 teaspoon Cinnamon
½ teaspoon Cloves
1 cup Raw Honey (buy local if you can)

Pour water into a saucepan and add elderberries, ginger, cinnamon and cloves (do not add honey yet).

Making ElderberrySyrup

Bring to a boil and then cover and reduce to a simmer for about 45 minutes to an hour until the liquid has reduced by almost half. (The smell of the elderberries cooking is quite strong. Be sure to crack a window or turn on your exhaust fan.)

Remove from heat and let cool enough to handle.

Pour syrup through a strainer or cheesecloth. Reserve all liquid. (Discard the elderberries.)ElderberrySyrup in Jar

Once the liquid is no longer hot, add the honey. Stir until the honey is dissolved.

Pour syrup into a couple pint jars, or a quart jar.  Cap with a ReCAP lid for easy pouring.

Store it in the fridge. It will last a few weeks.

Standard dose is 1/2 tsp. to 1 tsp. for kids and 1/2 Tbsp. to 1 Tbsp. for adults.


  • If you (or your kids) aren’t big on cloves or ginger, you can omit, although ginger does add it’s own health benefits to the syrup.
  • Another variation of this recipe is to add some cherry juice to taste.
  • The syrup can be taken alone. Sometimes we like it mixed in our oatmeal or yogurt, and some even enjoy it on their pancakes.


Note: The material contained in this blog post, including information on natural remedies, homeopathy, and alternative medicine, is for informational purposes only. This information should not replace professional advice by a qualified medical or herbal practitioner.

Pretty Up Your Pantry with Jars


Pantry Jars - Fillmore Container

Our friend Malia from Yesterday on Tuesday is having fun with some of our pantry jars. She filled our Queenline Glass Jars with some of her kitchen staples, and she made the cutest printable labels to go with them! Check it all out on her blog! Psst….we are also giving away a $50 store credit to 2 lucky winners, so you get a chance to organize your own pantry! Enter below or over on Yesterday on Tuesday.

Organizing Your Pantry with Jars - Fillmore Container

The Queenline Glass jars have an attractive design with ribbed corners which was originally meant to prevent air bubbles and add strength for what was (and still is) a classic honey jar design. Even though these jars were historically made for storing honey, they have taken on a new life as part of our pantry jar collection. If you are looking to reorganize your pantry items using glass jars, here’s an overview of a few of our other favorite pantry jars.

Cracker JarsCracker Jar Familyedit

Cracker Jars make a great addition to the pantry for food & snack storage or even a cookie jar.  The traditional styling will remind you of a country store, making them a pretty addition to your counter. If you’d rather place them in your pantry the square shape of these jars will take up a bit less room than a circular jar, which makes them fit nicely together on a shelf. The wide mouth opening makes it easy to scoop in and out of often. The jars come with a brushed silver lid and are available in 32oz, 64oz, (half gallon) and 128oz (1 gallon) sizes.

Montana JarsMontana jars

Our Montana Jars  are also a great choice for pantry items. These jars feature a attractive fitment lid, in black or stainless steel. The wide mouth openings make these jars ideal for scooping out cups of flour, sugar or whatever you fill them with. The attractive design of the Montana jar and lids make for an attractive display on your counter or in your pantry. The Montana jars are available in the following sizes  64oz (half gallon), 192oz (1.5 gallon), 320oz (2.5 gallon) sizes.

Heritage Hill Jars


Our Heritage Hills Jars are a favorite of many! Perfect for the pantry, and they even look great dressed up for special events too! The crystal clear body and a vintage-style closing lid, make this glass jar a nice storage solution for any kitchen. Available in 64oz, (half gallon), 128oz (1 gallon) and 248oz (2 gallon) sizes.


Label Your Jars

Montana and Heritage Hill Jars

Yesterday on Tuesday has some great printable labels to dress up your jars, and we also love using chalkboard paint to label our jars. Here’s how to do it yourself.

Want more ideas for organizing with jars, check out our Pinterest Board.

Enter to win a $50 credit for Fillmore Container  to be used towards product and shipping below. a Rafflecopter giveaway

Valentine’s Day Mason Jar Treats


Jennifer Cucci of Heavenly Cake Pops has been hard at work coming up with some fun Valentine’s Day ideas using her very cool Heavenly Cake Pop easy roller and our Mason jars. We love cake pops, and we really love how sweet they look in our jars! Get the ‘how to’ below.


How To Make Cupid’s Vault

What You Need

  • Box Cake Mix of your choice (Or your favorite recipe)
  • Milk Chocolate Candy Melts
  • Toothpick
  • Red Candy Melts
  • Small Candy Wrappers
  • Mini Easy Roller (optional)
  • Arrow Mold
  • Pink Candy Melts
  • Mason Jars
  • Lids
  • Heart Sticker
  • Red Paint
  • Gold Glitter
  • Ribbon
  • Glue

How To Make Cake Pops
All Cake Pops start off with a baked cake, and these Cupid Cake Pops are no different! This can be store bought or your best recipe. Next you are going to crumble it down and knead those crumbs into a “Play-doh” like consistency. I always use my Food Processor to do this, but a mixer (with a paddle attachment) works just as well! It is much faster than doing it by hand and you will get more consistent results. Take a look at the steps it goes through in about 1 minute! First it will break down into fine crumbs, then they start to stick to each other and form a bit bigger of a crumb and finally if you leave it in long enough it will turn into a big ball of dough all by itself!

food processor stepsNext you will roll all your cake dough into 1.25 inch balls (about the size of a ping pong ball).  For faster, more consistent results, the Mini Easy Roller rolls 9 cake balls at a time and will allow you to fly through this step!  Once you have finished rolling, place the cake balls into the fridge as you prepare your chocolate candy coating, it is always easier in my opinion to dip cake balls if you refrigerate them for a bit first.

Dip Them In Chocolate
We used chocolate almond bark on this project and to melt it down we simply put it into the microwave on 50% power in 30 second increments and stir each time until it has a nice even flow to it.   Since these cake balls will not be placed on a stick, we use a toothpick to dip the cake ball into the chocolate almond bark.  Tap off any excess and place it into the candy wrapper to set.  Twist out the toothpick and cover the hole with a little bit of chocolate (preferably before the chocolate sets so it all blends in as one coat). Next place the candy arrow right on top.

Cupid Vault 1
Decorating Fun
To make the candy arrow I used a candy mold (you can find this one at Lollicakes by Ella). I used pink and red candy melts to make the arrow.  The only problem was the arrow was a bit too long for my cake pops and since I didn’t want them to break I needed to cut them down.  After they set I broke them at both ends and discarded the middle portion of the arrow.  I heated a spoon and touched both ends of the arrow and put them together to re-set. This the the small arrow I used.

Cupids Vault 2

To decorate the Mason Jar, I cut a heart sticker from some scrap vinyl with the Cricut Explore™ (However any heart sticker will do) and placed it on the Mason Jar where I wanted the “window” to be. Next with Red Paint I painted the entire jar.  About 3 coats. Once I was finished I pulled the heart sticker off, it is best to peel the sticker as soon as you are done painting. If you wait for it to dry make sure to use your fingernail or a thin sharp object to trace around the sticker to cut the paint free – so you don’t pull off the paint with the sticker!  As soon as the paint is fully dry you can add your cake truffles!

Cupids Vault 3

To decorate the lid I used regular school glue and gold sprinkles.  Just paint the glue over the lid and sprinkle the glitter.  Just make sure you do this over a piece of wax paper so that you don’t get glitter all over the place, (and of course I am speaking from experience)! Once that is dry, place it over top of the Mason Jar. Add your ribbon around the band and of course the Tag! If you wanted to skip this step, you could always top your jars with red or pink lids!

Cupids Vault lid
Cupid’s Vault is perfect for your Valentine or even fun as a teacher gift this year!

HCP Easy Roller Cupids Vault V


Crepe Paper Roses with Cake Pops

What You Need
Box Cake Mix of your choice (Or your favorite recipe)
Red Candy Melts
Red Sanding Sugar (optional)
6 inch Cake Pop Sticks
Mini Easy Roller (optional)
Red and Green HEAVY DUTY Crepe Paper
Green Floral Tape
Mason Jars
Scrap burlap (optional)
Glue dots (optional)
Accent silk flowers (optional)

Make Cake Balls
First, make your cake dough and roll your cake balls. Follow the directions above about how to make cake balls.

Dip Cake Balls in Candy Melt
Once you have finished rolling, place the cake balls into the fridge as you prepare your candy melts, it is always easier in my opinion to dip cake balls if you refrigerate them for a bit first.

We used red candy melts on this project and to melt them down we simply put them into the microwave on 50% power in 30 second increments and stir each time until the candy melt has a nice even flow to it.  Next you will dip the 6 inch cake pop stick into the melted red candy melts and into the cake ball, this creates somewhat of a bond between the stick and the cake ball.  Next dip the entire cake ball into the red candy melt and before the candy melt sets, roll in the red sanding sugar.  If you don’t have sanding sugar you can skip this step, I use it as it adds a nice little sparkling effect and deepens the red color…plus it hides any dipping flaws!
Crepe Roses 2
Decorating Fun
To prepare the crepe paper, (REMINDER: this is heavy duty crepe paper, as your normal “streamers” won’t have enough stretch), you will need to cut at least 2 approximately 6 inch tall by 3.5 inch wide rectangle.  (This is per rose bud, so repeat as necessary).  The “stretch” will be the wide part.  Next gather both pieces and round out the top and cut a more narrow base.  Next you will just need to cut a small piece out of the green, approximately a 1 inch square.  Cut “Vs” all the way across.

Crepe Roses-3Now that your paper is prepared, take your finished cake pops and 2 of the petal shapes from the crepe paper.  Give the Crepe Paper a little stretch in the center, so your cake ball will fit, cupped inside.  Now take the second piece and repeat, only fit it on the opposite side.  Now take a length of string and wrap it tightly around the base, securing these two petals.

Crepe Roses-4[1]
Now it is time to attach the green Crepe Paper.  Place it just over the string and when you have it in place tie it into place by wrapping another length of string.  Secure it with the green floral tape and tape down the stick starting at the base of the bud covering the string.
Crepe Roses-5
Now place all your finished roses into your Mason jar fitted with a strip of burlap secured by glue dots. I also mixed in a few pieces of small silk flowers.

HCP Easy Roller Crepe Cake Pop Roses V2

Need more Valentine’s Day ideas? Check out these blog posts, or visit our Pinterest board.

Lavender Jelly from Preserving with Pomona’s Pectin


We recently made our first batch of Lavender Jelly at the PA Farm Show, and boy was it good and so pretty!

Lavender BudsEdit2

Just like with most preserves, the quality of your starting products matters. A good quality culinary Lavender will result in a better flavor. Whenever possible, we try to source our ingredients from local or regional growers who exhibit strong sustainability practices. We were thrilled to find a Hope Hill Lavender Farm; a PA Preferred source for Lavender. A big thanks to them for letting us test out their culinary lavender buds.

Lavender Jelly

Excerpted from Preserving with Pomona’s Pectin by Allison Carroll Duffy (Fair Winds Press, June 2013).

This recipe is adapted from a recipe by jelly-maker Kelli Menzen of Crossroads Bakeshop in Doylestown, Pennsylvania, this delicious, complex jelly is a refreshing change of pace from other jellies in that it’s made from infused lavender water, rather than fruit juice. It’s not purple; rather, it’s a lovely golden brown. It is delightful on scones for afternoon tea. Lavender buds are available in the herb section of many natural food stores.

IngredientsLavender Jelly

4 1/4 cups (1 L) hot (not boiling) water

1/2 cup (19 g) dried lavender buds

1/2 cup (120 ml) lemon juice

4 1/4 teaspoons (21 ml) calcium water*

1 3/4 cups (350 g) sugar

4 1/4 teaspoons (12.8 g) Pomona’s pectin powder

Before You Begin:
Prepare calcium water.  To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s Pectin) with ½ cup water in a small, clear jar with a lid. Shake well.  Extra calcium water should be stored in the refrigerator for future use. Never used Pomona’s our calcium water? Here’s a closer look at what calcium water is.

Calcium water is a solution of the monocalcium phosphate powder (food-grade rock mineral source) that comes in its own packet with every purchase of Pomona’s Pectin. The Pomona’s Pectin directions tell you how to make calcium water with the calcium powder. Pomona’s Pectin recipes call for calcium water because the pectin is activated by calcium, not by sugar. For more information about calcium water, please visit the FAQ page of the Pomona’s Pectin website.

Lavender Buds Steeping1. Prepare your jars, lids, and bands; heat up your canner; and sterilize your jars.

2. Place lavender buds in a heat-proof bowl and pour the 41/4 cups (1 L) hot (not boiling) water over them. Cover and allow to steep for 15 to 20 minutes.

NOTE: We steeped my lavender for 15 minutes, which resulted in a liquid that was not purple or lavender, but appeared more like your typical tea. However, when I added the lemon juice, the color suddenly changed to the airy pink hue you see in the jar.

3. Using a fine mesh strainer, drain and discard the lavender buds, reserving the infused liquid.

4. Measure 4 cups (946 ml) of the infused liquid (if necessary, add extra water to meet the required measurement) and combine in a saucepan with lemon juice and calcium water.

5. In a separate bowl, combine sugar and pectin powder. Mix thoroughly and set aside.

6. Bring infused lavender mixture to a full boil over high heat, and then slowly add pectin-sugar mixture, stirring constantly. Continue to stir vigorously for 1 to 2 minutes to dissolve pectin while the jelly comes back up to a boil. Once the jelly returns to a full boil, remove it from the heat.

7. Can Your Jelly: Remove jars from canner and ladle hot jelly into hot jars, leaving 1/4 inch (6 mm) of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, put on lids and screw bands, and tighten to fingertip tight. Lower filled jars into canner, ensuring jars are not touching each other and are covered with at least 1 to 2 inches (2.5 to 5 cm) of water. Place lid on canner, return to a rolling boil, and process for 10 minutes (adjusting for altitude if necessary). Turn off heat and allow canner to sit untouched for 5 minutes, then remove jars and allow to cool undisturbed for 12 to 24 hours. Confirm that jars have sealed, then store properly.

Yield: 4 to 5 half-pint (8-ounce, or 236 ml) jars


Getting Creative with Crock Pot Apple Butter


We wrapped up our Farm Show week with a spicy batch of Crock Pot Apple Butter. The response from those sampling it was so great that we thought we’d share the recipe.Apple Butter 2016

One of the lovely things about apple butter is that is can really serve as a blank slate – so this is really less of a “recipe” and more of a way to add some variation to your apple butter.

This year, I’d brought along a bushel of incredibly tasty and large Cameo Apples from Cherry Hill Orchard. Friday morning, we quartered, and cored enough apples to completely fill my large crock pot. (We peeled about half of them – since we were sharing samples and I wasn’t sure how they would cook down.)

I added ½ a cup of Apple Cider to avoid scorching and started the crock pot on high in order to get the apples softened so the lid could sit properly.

After the apples began to warm & soften, I added a couple of cinnamon sticks and reduced the crock pot to the low setting. I stirred it occasionally to encourage further softening and because I was kind of stuck there at the booth.

As I was preparing for my other canning demos that morning, I had my vanilla beans and nutmeg out and thought that they’d make lovely additions to the apple butter. So, in went the seeds and the pod of 1 vanilla bean and a bit of freshly grated nutmeg.

Before heading out for the night, I pulled out the cinnamon sticks and the vanilla pod, used my immersion blender to break up the peels and bring the mixture to a smooth consistency and returned the cinnamon & vaApple Butter Complete2016nilla pod. I double checked that it was on the “low” setting, placed the lid across the top so steam could escape.

The next morning, I returned to a much reduced amber colored butter. The last ingredient I add is the sweetener because I really want the other flavors to shine and wish to reduce the amount of sugar whenever possible. I really enjoyed the tart flavor, but wasn’t sure that it would be enjoyed by all, so I added 2/3 cup of brown sugar.

After incorporating the sugar, I prepared my jars and water bath, ladled the apple butter into 8oz jars, capped and processed in the boiling water bath for 10 minutes.

My one crockpot of apples yielded about 6 half-pint jars.

Get more Apple Butter recipes here, and put that apple butter to work with these ‘preserves in action’ recipes.

Preserving Recipes from PA Farm Show 2016


PA Farm show 2016 collageWe are wrapping up our time at the PA Farm Show, as the event comes to a close today! We were so excited to see so many of you stop by our booth and enjoy a demo from Marisa McClellan, of Food in Jars, Amanda Feifer, of Ferment Your Vegetables, and Richard Kralj, with Penn State Cooperative Extension.

If you stop by our booth today we will be water batch canning our crockpot apple butter and peach butter recipes that we let cook all day yesterday. Using your crockpot to cook your preserves is a great way to save time and still stock your pantry. We have a wealth of crockpot preserving recipes here.

If you want to try any of the recipes we made throughout the show check out the links below.


Pear Ginger Jam (from Preserving with Pomona’s Pectin)
Winter Fruit Mostarda (from Preserving by the Pint)
Pear Ginger Conserve (from Food in Jars)
Winter Herb Kvass (from Ferment Your Vegetables)
Foolproof Radish and Onion Pickles (from Ferment Your Vegetables)
Crock Pot Apple Butter
Lavender Jelly (from Preserving with Pomona’s Pectin)


Radish and Onion Pickles from Ferment Your Vegetables


Fillmore Container’s Preservation Station is still going strong on the Main Floor in the Family Living area of the Pennsylvania Farm Show at the PA Farm Show Complex & Expo Center in Harrisburg, PA.  (Farm Show Map)

A big thanks to Amanda Feifer, the fermentation educator behind the blog and book Ferment Your Vegetables, for joining us the past two days. We learned a lot from her about kefir, kombucha, pickling and more. She even shared her recipe for Foolproof Radish and Onion Pickles, which is a great place to start your fermenting journey (see recipe below). If you are just getting started, enter our Fermenting Kit giveaway to help you kick start your first project!

Today, Friday, January 15, 2016 – we are back at it and Lisa Reinhart, of Fillmore Container, will demonstrate how to make Apple Maple Jam from Food in Jars and some crockpot preserves including, Apple Butter and Pear Butter.

Foolproof Radish and Onion Pickles

Excerpted from Ferment Your Vegetables by Amanda Feifer (Fair Winds Press, October 2015).Foolproof Radish and Onion Pickles[5]

In a pretty foolproof process, radish pickles remain an especially easy first step. I always have a jar of plain radish pickles fermenting at my house, simply because they’re so easy to make and taste so good that we tend to eat the whole jar very quickly. These make a great base for gluten-free, lowcarb, paleo, and vegan appetizers, but to be honest, I usually just eat them

French style, topped with a bit of cultured butter or entirely without adornment.


1/2 pound (230 g) large radishes, trimmed and unpeeled
1/2 small onion (50 g), peeled and sliced into thin rounds
1 1/2 teaspoons (9 g) kosher salt
1 cup (235 ml) water

Cut any soft or visually unappealing parts out of the radishes, but leave as much as possible intact. Slice into ¼-inch (0.5 cm) thick rounds. Layer radish and onion slices into a wide-mouth pint (450 g) jar. There should be an inch (2.5 cm) of space between the radishes and the rim of the jar once they’re all in.

Mix the salt and water until dissolved and pour this brine over the radishes, ensuring that there is a thin layer of brine over the vegetables. You may need to push the radishes down with a clean finger to gauge the fullness of the jar. Using your preferred method, submerge your veggies and cover your jar.

Place your jar on a small plate or bowl and allow to ferment at room temperature for 6 days to 2 weeks.

Once fermented, remove the weight, secure the lid, and place the jar in the fridge. Enjoy chilled.

Yield: 1 pint (450 g)

Are you just getting started on your fermenting journey? Check out all our ferment gear here.


We hope you’ll stop by and see more great recipes, being demonstrated at our Preservation Station. You can find our full schedule of demos here. Don’t forget to enter two great giveaways we have happening! Win a Fermenting Kit or a Canning Kit.

Winter Herb Kvass from Ferment Your Vegetables


Yesterday, we enjoyed a very informative session with Richard Kralj, M.Ed, RDN, LDN a Food Safety & Quality-Senior Extension Educator with Penn State Cooperative Extension,  on the basics of pressure canning. We’ll share some tips we learned in a future post. We also welcomed Amanda Feifer, the fermentation educator and author of Ferment Your Vegetables, to our booth. She shared some recipes and answered lots of questions about fermenting! We are sharing one of the recipes from her new book – Winter Herb Kvass (see below).

Amanda will join us in the booth again today. Here’s the PA Farm Show schedule for today.

January 14

FarmShow AdAmanda Feifer, the fermentation educator and author of Ferment Your Vegetables, will kick off the day at the Family Living Main Stage. Amanda will continue fermentation demos throughout the day at Fillmore Container’s booth. Lisa Reinhart will close out the day with Apple Maple Jam from Preserving with Pomona’s Pectin.

10-11am Beet kvass@ Family Living Stage
1:30pm Fun with Sauerkraut
3:00pm Yogurt and Kefir
4:00pm Pickled Vegetables

Winter Herb Kvass

Excerpted from Ferment Your Vegetables by Amanda Feifer (Fair Winds Press, October 2015).

The city of Geneva, Switzerland, might as well be the set of a spaghetti western for the number of tumbleweeds that roll through town during ski season. With snow falling in the nearby Alps, residents flee to the hills, snowboards and skis in hand. I’ve never enjoyed being cold or falling on my butt, so my go-to activity when I lived in Geneva was to accompany friends up the hill. While they skied, I hiked through the snowy pines and soaked up the winter sun. Each intensely herbaceous and woody gulp of this kvass reminds me of pine trees and sunshine on the chilly slopes.Winter Herb KvassWM

IngredientsKvass in JarWM

1 large radish, sliced into 3 pieces
1 large bunch (60 g) fresh thyme
1 large bunch (60 g) fresh rosemary
1 large bunch (60 g) fresh sage
1/4 teaspoon sea salt
3 quarts (2820 ml) filtered water

Place the radish, whole herb bunches, and salt into a 1-gallon (3.8 kg) jar and pour the filtered water in until the jar is full to 2 inches (5 cm) below the rim, or fill all the way to the rim and place in a bowl for the entirety of the fermentation. Cover your jar, making sure it can vent CO2, and leave to ferment at room temperature for 5 to 7 days. Strain the liquid into a clean jar and chill before drinking. This mixture may be fermented for longer than 7 days, but the flavor starts to become quite woodsy.

Yield: 3 quarts (2820 ml)Kvass FermentingWM

We recently tested this recipe from Amanda, using the last remaining herbs from our garden. We tried one batch with the white plastic lid resting on top of the jar and one with our reCap, rubber stopper and an airlock. While it was impossible to create identical environments inside both jars, we are  curious to see if they exhibit any significant variations.

Are you just getting started on your fermenting journey? Check out all our ferment gear here.


We hope you’ll stop by and see more great recipes, being demonstrated at our Preservation Station. You can find our full schedule of demos here. Don’t forget to enter two great giveaways we have happening! Win a Fermenting Kit or a Canning Kit.

Pear Ginger Conserve from Food in Jars


A big thanks to Marisa McClellan for joining us at the PA Farm Show, on Monday and Tuesday. She made her recipe for Pear Ginger Conserve, from her book Food in Jars, and it was so fantastic we’ve asked if we could share it with all of you! See the recipe below.

We still have lots happening at our PA Farm Show Preservation Station for the rest of the week. Here’s our schedule for today.

January 13

Pressure Canning

Richard Kralj, M.Ed, RDN, LDN a Food Safety & Quality-Senior Extension Educator with Penn State Cooperative Extension will teach the basics of pressure canning, including meats. See his main stage demo on 1/13 at 1oam.


Amanda Feifer is the fermentation educator behind the blog and book Ferment Your Vegetables. She teaches classes on topics ranging from hot sauce and miso to sauerkraut and kombucha. Her demos at the PA Farm Show will explore popular fermentation topics including, kefir, kombucha, pickling and more.

10 -11am Pressure Canning with Penn State Cooperative Extension @ Family Living Stage
1:30pm Probiotic Pickled Vegetables
3:00pm Kombucha
6:00pm Fun with Sauerkraut

Pear Ginger Conserve

Food in Jars Cookbook“Recipe reprinted with permission from Food in Jars © 2012 by Marisa McClellan, Running Press, a member of the Perseus Book Group.”

Makes 2 pints


6 cups cored and chopped Bartlett or Bosc pears (about 3 pounds whole pears)
1 whole orange, seeded and finely chopped
3 cups granulated sugar
1 lemon, zested and juiced
1 tablespoon grated ginger (from about one 2-inch piece)
3/4 cup chopped walnuts

Prepare a boiling water bath and 2 regular mouth pint jars. Place canning lids in a small saucepan of water and set to the barest simmer.

In a large non-reactive pot, combine the pears, orange, and sugar. Bring to a simmer. Add the lemon zest, juice, and grated ginger and stir to combine.

Bring to a boil and cook until the syrup turns translucent and the pears are soft enough that you can crush them with the back of your spoon.

Stir in the chopped walnuts and cook for an additional 5 minutes, stirring frequently.

When the conserve is finished cooking, remove pot from heat. Fill jars  leaving 1/2 inch headspace. Wipe rims, apply lids and rings, and process in a boiling water bath for 10 minutes.


We hope you’ll stop by and see more great recipes, being demonstrated at our Preservation Station. You can find our full schedule of demos here. Don’t forget to enter two great giveaways we have happening! Win a Fermenting Kit or a Canning Kit.