3 Great Giveaways!


Feeling Lucky?

We have 3 really great giveaways happening now! Win some jars & canning labels; or win a Mason Jar Meal Kit; or win essential preserving equipment and supplies. Choose one or enter all three. But, hurry they won’t last long!


Giveaway #1 – Personalized Canning Labels
Felix Doolittle creates the most beautiful personalized canning labels; they are truly customized pieces of art.

Of course, all of Felix Doolittle’s labels are a perfect match for our jars and lids! Which is why we are giving you the chance to win a case of our jars & lids, and a box of Felix Doolittle canning labels!

Get all the details and enter here.
*Hurry, the giveaway ends 8/28 at 11:59pm


Giveaway #2 – Mason Jar Meal KitMasonJarMealKitFillmore Container Cuppow BNTO Giveaway

Win a Mason Jar Meal Kit filled with Cuppow products, jars, and plastic lids and you’ll be ready to pack a healthy lunch to go! Using Mason jars for meal prep and planning helps to control portions, and you can prepare a number of lunches or meals at once, and jars are safe for freezer, microwave and the dishwasher. Read more about why Mason jar meals are pretty great here.

Get all the details and enter here.


Giveaway #3 – Preserve the Harvestcys-harvest-250x250[6]

Harvest season is right around the corner! In celebration of this bountiful time of year, Countryside magazine invited Fillmore Container to participate in its Preserve the Harvest Giveaway which boasts a new prize every week for 8 weeks. This week is our week! And we are giving away one of our water bath canners, a $50 store credit, and our friends from Pomona’s added some Pectin to sweeten the prize pack.

Psst… for our friends that chimed in about our recent Facebook post about the height of canners. We are happy to report that the stainless steel water bath canner that we carry has a healthy 3 inches between the top of the quart jars and the rim of the canner.

Clearance of Stainless Canner[1]

Get all the details about the Preserve the Harvest giveaway and enter here.

Packing Lunch in Mason Jars + a Giveaway


MealsInJarsLabelsIt’s back to school time, and even if you don’t have little ones rushing out the door to catch the bus, it’s still seems to be the time of year when everyone tends to re-group, and get back in a regular routine, as the fun of summer winds down.


Mixed Fresh Fruit, Oriental Slaw Salad, Goat Chevre Cracker Sandwiches

Taking a fresh look at meal packing and planning is a good place to start! Especially for those that might be going off to college, starting a new job, or maybe you just indulged in one too many tasty treats during summer and it’s time to get your food planning back on track.


Chicken Fajita Meal in Jars with Strawberry Shortcake

One way that we stay organized and healthy in our food planning/packing is by using Mason jars. The jars offer measurements to help control portions, and you can prepare a number of lunches or meals at once. A quick snack, or meal is always ready and in the fridge or freezer making mealtime a snap! Read more about why Mason jar meals are pretty great here.


Salad in Jars – Greens, Chicken, Hard Boiled Eggs, Cheese, Snap Peas
Chunky Bleu Cheese in Jars

The key accessories we like to use with our Mason Jar Meals, are Cuppow Coozie, Cuppow lids, and BNTOsCuppowCoozie

The Cuppow Coozie is made with Pfelt, which is created from recycled plastic bottles. The Coozie insulates hot or cold beverages and fits a wide mouth 16 oz jar. It boasts a stretch webbing to easily store a reusable straw, fork, or spoon and a loop for carrying. Pair it with a Cuppow lid (available in a variety of colors) to turn your Mason jar into a travel cup. Salad-MasonJarMeal

The BNTO, also made by Cuppow, fits inside a widemouth canning jar, separating the jar into two leak-proof compartments. The BNTO is made from BPA-free plastic and holds six ounces of whatever you want to fill it with – salad dressing, hummus, granola, nuts, salsa, etc. The BNTO is the perfect way to keep your snack or meal separate until you are ready to dip, mix or dunk it.APint BNTO Parfait for CommUnity 5K

The Giveaway

We are giving away a Mason Jar Meal Kit to one lucky winner. MasonJarMealKitFillmore Container Cuppow BNTO Giveaway

The winner will receive: (Enter giveaway below)

If you need help getting started with Mason jar meals, we have some great ideas on our blog and Pinterest.


You can find a number of other great recipes on Big Red Kitchen  otherwise known as the home of Mason jar meals! Enter the giveaway below! a Rafflecopter giveaway

Gifting Preserves with Felix Doolittle + a Giveaway


FelixDoolittle-Pickle Label-Fillmore ContainerWe’ve been fond of Felix Doolittle for quite awhile. They create the most beautiful personalized stationery – note cards, bookplates, art prints, and more. Artist and designer, Felix Fu, and his wife, photographer, Loren Sklar, founded Felix Doolittle in 2003.

The product line includes, canning labels, chef medallions, and oval kitchen labels, but these are much more than labels; they are truly customized pieces of art. Of course, all of Felix Doolittle’s labels are a perfect match for our jars and lids!FelixDoolittleLabels-FillmoreContainer

Felix Doolittle products give homemade preserves an additional layer of beauty. When you gift your preserves with one of these labels, your friends and family will see a carefully crafted preserve, wrapped in splendor! Seeing and opening the preserve, will almost be as joyful as enjoying the homemade goods.Jam Jar Label-FDoolittle - Fillmore Container

The labels are hand-cut, hand-cornered and printed in their studio that is several miles west of Boston in Newton, MA.

We aren’t the only ones who love Felix Doolittle; Oprah refers to Felix Doolittle as her “All-time favorite stationer!”FelixDoolittle-FillmoreContainer-PearCanningLabel

If you’re planning to gift some of your precious preserves, we’re betting that you’ll find something from Felix Doolittle that will add the finishing touch to your homemade goods! To see the entire catalog of products go here.CucumberLables-FelixD-FillmoreContainer


The Giveaway

We’ve partnered with Felix Doolittle to offer you the chance to win a case of our jars & lids, and a box of their labels!

Here are the details:

We will select three lucky winners to win one case of jars with lids and a box of labels. Each winner has the opportunity to choose a case of the jars listed below, and box of one of the three styles of labels listed below. The labels will be customized for the winners. Please enter using the Rafflecopter entry form below.


Giveaway Fillmore Container & Felix Doolittle Jam Jars*Lids – We will help you select the appropriate lid for you jars.




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Kids & Peaches in the Canning Kitchen


It really can be a winning combination! Our children love peaches….really love peaches. They also loved the peach vanilla jam I made last year – which morphed into an even more incredible ice cream topping.  So when we came home with a bushel of gorgeous peaches, Marisa McClellan’s Peach Vanilla Jam was on the docket and I suggested we try some different recipes as well. They were all eager to help out.

*Warning: involving kids in the process of growing, preparing or preserving food may result in a higher than average interest and awareness toward the foods they eat.

The night before, I tackled the task of peeling the peaches – which were huge and sweet!Large Peach-FillmoreContainer

I’ve not always had great success with peach peeling (one of the reasons we enjoy frozen ones) but I must admit that it was a pleasure peeling these!

I scalded 3 at a time in boiling water for 30 seconds, then plunged them into a bowl of ice water. As soon as I could handle them, I’d slip those skins off.

Peeling Peaches Fillmore Container

TIP: Since I knew we’d be using the peaches in 2.5lb batches, I took the opportunity to weigh out the first 2 batches to save some time in the morning.

First we made Peach and Ginger Jam out of Linda Ziedrich’s book Joy of Jams, Jellies and other Sweet Preserves.

Dicing Crystallized GingerFillmoreContainer

I’m still nervous about my children using knives, but it takes a while to get comfortable holding one properly for the task at hand. So when there are small jobs that I feel they can handle, I try to offer it up to them. Yes, it may take a little longer, but the practice is good.

This jam is very simple, but the addition of the ginger adds that little zing that makes it stand out without tramping on the flavor of the peaches. It got a big thumbs up from our oldest.

Next we made Marisa McClellan’s Salted Brown Sugar Peach Jam from her second book, Preserving by the Pint.

cutting and smashing peaches Fillmore Container

More cutting and smashing of peaches. Although these two tasks were high on the fun-o-meter for my helpers, it also gave us the opportunity to discuss why we bother to cut and or smash fruit, as well as why we don’t just zap it with our immersion blender.

Kids Measuring Sugar - Fillmore Container

Measuring and pouring tasks were on high demand. Since we were using both brown and white sugar in our jam session, there were questions about what “packed” meant, and why you packed the brown sugar, but not the white.

This is the first time we’d tried a salted preserve and were quite happy with the very salty caramel-y flavor and the rich hue of the finished jam.

Lastly, we did a couple of batches of Marisa McClellan’s Peach Vanilla Jam – which is really the Peach Jam from her first book, Food in Jars; with the addition of vanilla beans. It has become a staple in our jam selections.

Peach Jams & Book Sources Fillmore Container

We will need to get some more peaches to make Maple-Vanilla Peach Jam from Preserving with Pomona’s Pectin by Allison Carroll Duffy.

How do you involve smaller helpers in your kitchen? Do you have any tips for managing those extra hands? We’d love to hear from you!

Tip: If you choose to order any of the books mentioned above, and want to optimize shipping for a book only order, select UPS Ground and leave a comment on your order “SHIP MEDIA MAIL” and we will charge a flat $5 for shipping.



Maple-Vanilla Peach Jam + a Pomona’s Giveaway


Pomona was the Roman Goddess of fruitful abundance. Pomona watched over and protected fruit trees and cared for their cultivation, and she is Pomona’s Pectin namesake. Pomona’s Day is August 13th. In honor of her festival day Pomona’s Pectin and Fillmore Container have put together a gift pack for 2 lucky winners. (Enter below.)

But, first we want to share a recipe for Maple-Vanilla Peach Jam from Preserving with Pomona’s Pectin by Allison Carroll Duffy (Fair Winds Press, June 2013).

Here’s what Allison said about Maple-Vanilla Peach Jam: “If I were to eat any jam by the spoonful (which I admit to doing on occasion), this would be the one. I also love a big dollop of it on top of vanilla ice cream. It’s great in baked goods, too – as a filling for cookie bars, or even turnovers. The deep intensity of maple and vanilla, combined with the lusciousness of fresh peaches, is just heavenly.”

Maple-Vanilla Peach Jam

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 may be stored in the refrigerator for future use.Maple-Vanilla-Peach w Pomona's box

Yield: 4 to 5 half-pint (8-ounce) jars

Maple-Vanilla-Peach Jam Ingredients

3¼ pounds fully ripe peaches (See “Perfect Peaches!” tip below.)
1 vanilla bean (We get ours from Beanilla)
¼ cup lemon juice
4 teaspoons calcium water
¾ cup pure maple syrup
3 teaspoons Pomona’s pectin powder

Maple-Vanilla-Peach Directions

1. Wash your jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring canner to a rolling boil, and boil jars for 10 minutes to sterilize them. (Add 1 extra minute of sterilizing time for every 1000 feet above sea level.) Reduce heat and allow jars to remain in hot canner water until ready to use. Place lids in water in a small sauce pan, heat to a low simmer, and hold until ready to use.

2. Peel and remove pits from peaches, and then mash the peaches in a large bowl. (See “How to Skin a Peach” tip below.)Cutting up the peaches

3. Measure 4 cups of the mashed peaches (saving any extra for another use), and pour the measured amount into a saucepan. Using a paring knife, slice the vanilla bean in half lengthwise and scrape out the seeds. Add the vanilla seeds and the bean pod itself to the fruit, along with the lemon juice and calcium water. Mix well.

4. In a separate bowl, combine maple syrup and pectin powder. Mix thoroughly and set aside.

5. Bring fruit to a full boil over high heat. Slowly add pectin–maple syrup mixture, stirring constantly. Continue to stir vigorously for 1 to 2 minutes to dissolve pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat. Using tongs, carefully remove the vanilla bean pod from the jam and discard.

Maple-Vanilla-Peach Jam

Can Your Jam: Remove jars from canner and ladle jam into hot jars, leaving ¼ inch 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 of water. Place lid on canner, return to a rolling boil, and process for 10 minutes. (Add 1 extra minute of processing time for every 1000 feet above sea level). 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. Eat within 1 year. Lasts 3 weeks once opened.

Maple-Vanilla-Peach jars

Tip: Perfect Peaches!

This recipe requires mashed peaches, so be sure that your peaches are fully ripe and soft enough to mash. If they’re not, however, simply place peeled, pitted, chopped peaches in a saucepan with ½ cup water. Simmer for 5 minutes to soften them, and then mash. (There is no need to drain the water after cooking—simply mash the peach mixture as is.)

Tip: How to Skin a Peach

If you are dealing with a small quantity of fruit, slice off peach (or nectarine) skins with a paring knife (pitting and quartering the fruit first). However, if you’re doubling the recipe and are working with a lot of fruit, you may want to blanch them to remove the skins instead. Simply drop peaches or nectarines one at a time into boiling water for about 30 to 60 seconds, then remove and immediately dunk in cold water. You should then be able to slip the skins right off.

The Giveaway

Pomona’s Pectin and Fillmore Container have put together a gift pack for 2 lucky winners. Enter Now using the Rafflecopter widget below. Each winner will receive:

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Giveaway Details
This giveaway is open to residents of the U.S. and Canada, 18 years and older. The entry dates are from August 11 through August 18, 2015. Winners will be randomly chosen. We will email the winners to send us their mailing address, and they will have 48 hours to respond or we will choose new winners.

Photo Credit: Annie Sheaffer

Which Jars are Safe for Pressure Canning?


FillmoreContainerBallJarsPressure canning is the only method recommended safe by the U.S.D.A. for preserving low-acid foods such as meats and fish, soups & stocks. Wondering what the difference is between water bath canning and pressure canning? It’s all about the temperature!

A boiling water bath canner cannot surpass 212 degrees Fahrenheit. A Pressure Canner brings jar temperatures up to 240-250 degrees Fahrenheit. This temperature can be reached only by creating steam under pressure. At this temperature we can be assured that 100% of bacteria is killed.

In a recent post we talked a bit about pressure canners vs. pressure cookers and some of the guidelines that the National Center for Home Food Preservation recommends for safe pressure canning. In addition to choosing the proper canning method, it’s also very important to use jars and lids that are safe for pressure canning.

Orchard Road Jars - Fillmore ContainerThe entire line of glass Ball jars and Orchard Road jars have been designed, tested and approved for pressure canning. The metal 2 piece lids that accompany these jars are also approved for pressure canning for home canners by the National Center for Home Food Preservation. Our 1-Piece Hi-Heat Metal Canning Lids are designed for pressure canning, but they haven’t yet been approved by the NCHFP for the home canner.

If you already have jars but need lids, our bulk canning lids have the same formulation as Ball’s lids. So, if you’re doing large quantities and already have the jars, our bulk wide mouth & regular mouth lids are a practical option – regular mouth lids are available in gold and silver.

If you are new to pressure canning we encourage you to read this article from NCHFP about how to get started with pressure canning.

Pressure canning provides an opportunity to preserve many things that cannot be safely canned in a water bath canner including, meats, meat stocks, and more. Here are some guidelines and recipes from the National Center for Home Food Preservation.

How to pressure can meat.

How to pressure can fish.

How to pressure can chicken stock.

How to pressure can soups.

Pressure Canners vs. Pressure Cookers for Canning


Rick Krajl talking Pressure CanningRichard Kralj, Food Safety & Quality-Senior Extension Educator at Penn State Extension presented a pressure canning demo at our Preservation Station at the PA Farm Show. There were many questions regarding pressure canning at the PA Farm Show, and we continue to get questions about this topic.

As more small kitchen appliances are being mis-marketed for pressure canning, we felt the topic needed some additional attention. We asked Rick Kralj for some official feedback on the issue. Rick provided us with the official statement from the National Center for Home Food Preservation that discourages the use of electric multi-cookers for canning.

The article outlines the following as major reasons that the NCHFP does NOT recommend using electric multi-cookers for pressure canning, and as you’ll read it’s all about the temperature!


  1. Thermal process canning work relates the temperatures in the jars to the temperature inside the canner throughout the processing. No USDA thermal process work has been done with jars inside an electric pressure cooker, tracking the actual temperatures inside the jars throughout the process.
  2. Producing an interior pressure is not sufficient data for canning recommendations. For example, if air is mixed in the steam, the temperature is lower than the same pressure of pure steam.   
  3. One of the big concerns is that the USDA low-acid pressure process times rely on a combination of heat from the time the canner is coming to pressure, during the actual process time, and then during the early stages of cooling the canner and jars. If anything is done to shorten the cooling period, then the food could cool down more quickly, and be under-processed. 

We encourage you to read the full article here.

Just as it is important to use the proper appliance for pressure canning, it is also important to only use jars and lids that are designed, tested and approved for pressure canning. Find out which jars you should use here.

Can-It-Forward Day, Corn Relish Recipe + A Giveaway


The 5th annual Can-It-Forward Day is Saturday, August 1stCan-It-Forward Day offers live, free webcast of home canning demonstrations, free recipes and more. The event encourages gardeners & food enthusiasts across the country to celebrate what “Made From Here” means to them by fresh preserving their favorite local ingredients in peak season.canitforward

Over the past five years Can-It-Forward Day has helped tens of thousands of people learn to can, by showcasing the simplicity of home canning and spotlight “Made from Here” recipes. In celebration we are giving away two $25 credits to Fillmore Container and a copy of Ball’s new Blue Book the 37th Edition (enter below).

This year four blogger ambassadors from across the country will share their preserving expertise during the live Can-It-Forward webcast:

The blogger ambassadors will each share a unique preserving recipe, special to their communities using delicious, seasonal produce like Sweet and Tangy Pickled Blueberries, Apple-Blueberry Jam and Green Tomato Relish during the webcast. The webcast will have an integrated chat function where consumers can submit their home canning questions to be answered in real time

Here’s how you can get involved:

  • Tune in to a live webcast of canning demonstrations at www.FreshPreserving.com from 11:00am – 4:00pm EST.
  • Enter our giveaway by telling us how you are celebrating Can-It-Forward Day (enter below).
  • Host a canning party on Saturday, August 1.
  • Share your home canning creations, tips and tricks via social media with the hashtag #canitforward.
  • Try a new canning recipe. See the Corn Relish recipe below, or find something new on one of our Pinterest boards.

Corn Relish

(Recipe from www.FreshPreserving.com)

Ingredients: (Measurements with * are for a half batch)Corn Relish

2 cups white vinegar  – * 1 cup
2/3 cup sugar  – *1/3 cup
1 Tbsp.  – *1/2 Tbsp.
4 cups cooked corn kernels (about 8 ears) – *2 cups or 4 ears
2 cups diced mixed red and green bell peppers (about 2 large) – *1 cup
¾ cup diced celery (about 2 stalks) – * 1 stalk
½ cup finely chopped onion (about 1 small) – *1/4 cup
1 Tbsp. dry mustard – *1/2 Tbsp.
1 tsp. celery seeds – *1/2 tsp.
1 tsp. ground turmeric – *1/2 tsp.
6 (8 oz.) half pint canning jars with lids and bands  – * 3 (8 oz.) jars & lids


Prepare boiling water bath canner. Heat jars and lids (if needed) in simmering water until ready for use. Do not boil. Set bands aside.

Combine vinegar, sugar and salt in a large saucepan. Bring to a boil, stirring to dissolve sugar. Add corn, red and green peppers, celery, onion, mustard, celery seeds and turmeric. Reduce heat and simmer 15 minutes, stirring frequently.

Ladle hot relish into hot jars leaving ½ inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until it is fingertip tight.

Process filled jars in a boiling water bath canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Can-It-Forward Giveaway

We will randomly select two lucky winners. Each will receive a $25 store credit to Fillmore Container and a copy of Ball’s new Blue Book the 37th edition. Hurry, this giveaway ends on August 2, 2015 at midnight.


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The reCAP Flip is Here!


The maker of reCAP, introduced us to their new, innovative cap to turn Mason jars into limitless possibilities. 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.


ReCAP creates products that repurpose Mason jars to reduce packaging waste, save money, and create multi-functional solutions. We love their mission and, so we currently carry the all the reCAP products, including the newest member of the family – the reCAP Flip!

We were able to test the new reCAP Flip before it launched and we quickly found out that it was perfect for helping to store food for the newest member of our family!BlogreCap Flip Caps and Pour Caps for Puppies

Upon our decision to add a puppy to our happy family, we received many useful tips from the breeders on how to help our little guy grow strong and healthy!

One was the importance of probiotics! Yes, it’s good for the dogs! We’d managed to keep our Milk Kefir grains that Amanda of Phickle graciously shared with us, so we began to use Milk Kefir to add moisture to his dry food. The reCAP works perfectly for pouring on just enough to wet his food.

The second was to add a little bit of pumpkin. Since pumpkin was very plentiful this year, we’ve been roasting it by the pan full every so often, scooping it into jars and freezing it. Our Flip Cap is so much easier & cleaner than unscrewing a lid at meal time.

BlogMason Jars Flip Cap with Counter for Puppies Fillmore Container

We’re also using the Counter with the Flip Cap for our Greenies – he only gets 1 a day – and the timing varies depending on when he needs something to occupy him for a bit. The Counter allows us to keep track so that he’s only getting what he should. The convenient counter ring can be used to date products or track contents.

We love adding  our homemade touch to our puppy’s diet and we’re loving the Flips and reCAPs! These fun toppers make feeding more convenient and more enjoyable for the kids to be involved and to take on some responsibility. We’ve found that we have less mess and less waste – both good things in our home!

The Giveaway

The creators of the Flip are giving away a Flip Cap & Accessory Kit to one lucky winner. Enter below.

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Marisa McClellan to Teach Tomato Canning Workshop + Giveaway


Marisa McClellan author photo low resJoin local canning teacher and cookbook author Marisa McClellan for a tomato canning workshop at Christina Maser Co. in Lancaster, Pennsylvania on Saturday, July 25, 2015 from 10:00 AM to 1:00 PM.

Reserve your tickets now.

Marisa McClellan, a food writer, canning teacher, and dedicated farmers market shopper who lives in Center City Philadelphia, is the author of Food in Jars: Preserving in Small Batches Year-Round and Preserving by the Pint: Quick Seasonal Canning for Small Spaces.tomatoes

At the three-hour hands on workshop, Marisa will teach attendees how to prep, cook, and can two styles of tomato preserves. Attendees will cold pack whole peeled tomatoes and do a hot pack of crushed tomatoes, so that participants can get a feel for the different techniques. Additionally, Marisa will talk about general canning safety and best practices.

There will also be an opportunity to ask questions, pick up canning supplies from the on-site shop, and get signed copies of Marisa’s cookbooks. Kids ages 13 and up are welcome to participate.

Get a sneak peek of Marisa in action. Watch her latest video about the canning process. Canning high acid foods, sugar’s role in canning & the advantages of making small batches.

Reserve your tickets for the Tomato Canning Workshop here.






The Giveaway

Because we are such big fans of Marisa, and because we are pleased to support any local event that helps spread the love of canning, we are donating a Canning Kit to be raffled off to one lucky attendee. All attendees of the event will be entered to win the Canning Kit, so if you want a chance to win, sign up for Marisa’s tomato canning workshop.

The Canning Kit will include: