Honey Sweetened Strawberry Thyme Jam from Preserving by the Pint

Preserving by the Pint Jam1Over the last several weeks, I’ve enjoyed reading through Marisa McClellan’s newest brain child – Preserving by the Pint and was anxious to try some of the recipes. I really wanted to wait for fresh strawberries to do this justice, but I still had several quarts of frozen berries and thought, “Why not? I can make more with fresh and compare!”Thyme

As I was mentally planning my morning, I realized that the thyme in my herb garden would not have any aromatic leaves yet! Off to Ken’s Gardens for Thyme. I came home with 3 varieties – Silver Thyme (I like the variegation), English Thyme (traditional) and Golden Lemon Thyme (also variegated, but with an added lemony hint).  I opted to use the English and the Golden Lemon for this recipe…oh, they smell so good!

On a side note, the jam making was to be a morning activity. I wanted to pot my Thyme and went to get a container. I got distracted for a few minutes checking my email and heard jingling in my garage. Turns out, a lovely German Shepherd had invited himself in for a visit. We don’t have a dog. And, so my jamming plans were put on hold.Dog

The short version: Carefully placed bits of 2 left-over cheeseburgers, 2 friendly Officers and about 2 hours later, he was reunited with his owner, I was all cleaned up and back to jamming.

Since I hadn’t made a sugar-free AND pectin-free jam before, I wanted to stay true to the recipe… other than the fact that I had more than one batch of berries. IngredientsStrawberryJamHere’s where I’d like to highlight the benefit of Marisa’s book including weights as well as volumes. I used my food scales to measure my berries and then did the math for the honey. It turned out that I had 1.5 times more berries. Since the recipe doesn’t call for pectin at all, it simply relies on the cooking down of the fruits & honey, I was not worried. Now, since I’ve seen Marisa whip through her pint–sized batches several times, I knew that I’d have to cook mine down a little longer with my larger volume.Water Bath

As expected, the result was deliciously savory and sweet!Preserving by the Pint Jam1

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Strawberry Jam – Pomona’s Pectin in Action

We’ve become quite fond of Pomona’s Universal Pectin. Our preserving habit can be somewhat unpredictable – from testing products, processes or recipes; To keeping up with the garden, and surprise arrivals of auction produce from my Father.  All of these scenarios in addition to our regular schedule of putting up “planned foods” and life as a busy family, we are always juggling our preserving plan.  I love that with Pomona’s I can make batches that fit my supply of fruit – be it a small amount, that I don’t want to go to the worms, or the flats of berries that suddenly appeared by my back door.Pomonas Pectin Bulk 1

After starting with the 1 oz Packet,  I did some quick math and figured that I’d be better off taking the plunge with the 1# Bulk Bag. (It’s a better deal, plus I really like not having as much packaging waste!)  Also, because there isn’t an expiration on Pomona’s, I won’t worry if we don’t do as much jamming as I anticipate this year. As soon as I brought my bulk pectin home, I carefully poured the pectin into 2 Widemouth Pint Jars; and the Calcium Powder into a 4 oz Regular Mouth Jar and capped them. Funny thing – although 1# is 16 oz, the pectin is lighter and takes up more room! I divided the pectin into 2 jars in case I didn’t go through it as quickly as I thought I might. I will use the #1 jar first, and the other one will stay sealed until I get to it.  (If you’re re-using a lid, be sure that it doesn’t still carry the aroma from its previous use!)Bulk Pectin in Jars

Early this spring, it hit me that I really should use up the substantial amount of strawberries that I’d thrown in the freezer in a mad rush last year…they were stemmed but were still whole. Marisa McClellan’s Strawberry Vanilla Jam has become a fast favorite for our family. So, I pulled out my Food in Jars cookbook and I began by taking a tip from Hitchhiking to Heaven, and allowed my fruit to thaw with some sugar. I’d pulled enough strawberries out for a double batch, and put them all in a large bowl with 2 cups of sugar. I put a post it note by my bowl with the amount of sugar already in the recipe so I wouldn’t forget!   Thawing strawberriesPomonas Calcium Water Label

The pamphlet that comes with Pomona’s provides a wealth of information – for swapping sweeteners, proportions & guidelines for the calcium water and recipes for cooked jam, jelly, marmalade and jello with low sugar or honey;  for jam, jelly & jello with no sweetener; and for freezer jam!

I simply followed the instructions on Pomona’s pamphlet – with the addition of 1 vanilla bean and the following sweetener alterations. A double batch of strawberry jam called for 1 ½  –  4 cups of sugar  OR 1 – 2 cups Honey. Since I’d already added 2 cups of sugar, I thought I’d cut back a little and add an additional ¾ cup of honey.

I canned this batch in pints because we’ve got some customers, who with the help of their goats and Jersey cows, have been producing the most excellent yogurts. This has resulted in a jam & yogurt parfait addiction in our household.  The kids gave the jam glorious reviews! Our eldest mused that he really liked that it wasn’t super sweet and that “it allowed the flavor of the strawberries to take over.” Seriously!?! The others, between mouthfuls, managed to proclaim that it was the best ever and couldn’t put down their spoons!Pomona Strawberry Vanilla

Next up: Food in Jars Honey Sweetened Strawberry Jam from Marisa’s newest creation Preserving by the Pint  – no sugar, only honey to add sweetness!

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Easter Centerpiece Ideas

We’ve been having fun with our Heritage Collection jars from Ball. The pretty blue & green jars just scream spring and we love filling our tables with their beauty.Spring-Easter CenterpiecesDiscover more centerpiece ideas on our Pinterest boards.

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Water Bath Canning Science 101 – Proper Venting

How can I avoid lid buckling or dimpling when I water bath?

canning lid buckling
This is a sign that pressure has built up inside your jar during the water bath. It is VERY important that the steam is allowed to vent properly during water bath. Whether you are using 2-piece lids or 1-piece lids, the same principles apply.

There are 2 main causes, both of which can result in a compromised seal and/or a lesser vacuum than expected.

  1. Lids or rings were applied with too much torque. Only finger-tighten!
  2. The jars & contents began to cool before placed in the water bath. This is something to keep in mind when hot filling or hot packing. As soon as you cap that warm jar filled with hot product, it will begin to cool…and seal. If your plastisol begins to form a seal before you water bath, it will be more difficult for the steam to escape, resulting in a compromised seal.

Why is Venting Important?
During the water bath, the venting drives out the steam from the headspace. This accomplishes 2 vital tasks.

  1. In forcing out the steam, the oxygen content of that headspace is greatly reduced. This will lower the oxidation rate in the jar – less darkening of product.
  2. It increases the potential vacuum of your seal. Generally, a higher level of proper venting will result in a higher vacuum at the end of the cooling period.

Following the proper headspace guideline for each product is also important and can influence proper venting & sealing.

Canning Headspace

Checking the proper headspace for hot pack green beans at a pressure canning class led by Master Preserver Martha Zepp, held at the Lancaster Farm & Home Center.

In the picture above the preservers are using 3 nifty tools; Magnetic Lid Wand (to retrieve canning lids from the hot water); Canning Funnel (with wide mouth to help avoid spills and dripping; And a Bubble Popper/Head Space Measurer. These tools are part of the 6 Piece Canning Set.

Too little headspace: Food particles or juices may be forced out of the jar. As this happens, you not only end up with a mess, but you will likely get spoilage and/or a compromised seal. Any particle caught in between the liner & the jar can act as a conduit of air & contaminates into your jar.

Too much headspace: Too much oxygen will remain in the jar = more oxidation of your product = darkening or browning in the top layer of your product.This practice also is likely to decrease the potential vacuum of the finished product.

Most good canning cookbooks will include the proper headspace values in recipes. The National Center for Home Food Preservation also includes those values.

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How to Pick a CSA and Get the Most Out of Your Share

The growing season is upon us and that means it’s time to sign up for a CSA (Community Supported Agriculture). Becoming a member of a CSA is a great way to get access to local, seasonal food directly from a farmer.CSA Vegetables

Here’s how it works:
A farmer (or group of farmers) offers a certain number of “shares” to the public. Typically the share consists of a box of vegetables, but other farm products may be included, such as dairy items, fruits, or meats. Interested consumers purchase a share and in return receive a box of seasonal produce each week (or bi-weekly) throughout the farming season. To learn more about the history of Community Supported Agriculture and birth of this movement, and how the CSA model has evolved, read this article.

Here’s why it’s great:

  • Enjoy the benefits of eating very fresh locally grown food soon after harvest, which provides your family with nutrient dense foods.
  • Support your local agriculture, not through a retailer or market but directly to the farmer.
  • Learn and experience new and different foods, which you can’t get at a grocery store.
  • The power to choose food that’s free of pesticides, hormones, antibiotics, and GMOs.
  • Understand more about the farming process and where your food comes from, which is a great lesson for everyone, including kids.
  • Opportunity to visit and see the farm in action, and in some cases pick-your-own.
  • Protect the environment by supporting locally grown food, which doesn’t have to travel far – reducing fossil fuel, carbon emission and packing materials.organic-csa-share vegtables

How to find the perfect CSA:

How to get the most out of your CSA:

Want to learn more about why buying fresh and local is better for you and how you can help support this movement?  Reach out to your local Buy Fresh Buy Local Chapter.

Are you an avid CSA fan? Give a shout out to your CSA, and tell us why you love it in the comments.

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5 Tips on How to Prepare for Canning Season

Whether you’re a canner, a freezer, a fermenter, a dehydrator or all of the above; we’ve compiled a few tips to help you gear up for canning season, so you can get the most taste and quality out of your preserved goodness.

1. Start a Preserving JournalCanning journal FillmoreContainer

We started one so that we could preserve our family-canning journey. Our children began taking an intense interest in helping with putting up our bounty – from planting & tending the garden to putting those cooled sealed jars on the shelf. A journal was a great way to record our journey.

We still use it for that original purpose, but the journal has evolved into a very useful reference. We record important basics like: dates, volume of produce that you started with, recipe &/or process used, actual preserved yield. It can also be used to make notes and compare recipes or processes, or even comparing different strains of produce. Lastly, you can record what’s left on the shelf, helping you to determine what to make more of, or less of.

2. Check Your Preserving InventoryCanned Goods - Fillmore Container

    • Check dates – Make sure that your oldest foods are being used first. Depending on your storage limitations, it can be inconvenient to rotate your stock, but it’s an important task and best done whenever you add freshly preserved items.
    • Spoilage  – Do a visual check of seals and quality. If something is unsealed discard it. If any of your preserves look discolored it could be a sign it has spoiled, it is best to discard it. Here’s the best way to discard bad preserves.
    • Determine what’s left in your pantry – Re-evaluate how your consuming patterns matched up with your preserving patterns. A preserving journal is a great way to track this. You may decide to skip something this summer, or do more of something else. For example, we did a ton of apple butter in 2013. Between the jams we did in season, plus the ones we did during demos, we’ve got more than we need for the year – even though we shared a lot of it! Jams, jellies, preserves - Fillmore ContainerWe determined that we will make less jam this year. Although, we do have a list of “new” jams we want to try, and we might not do any apple butter. However, if I find myself with an excess of apples we will put some of the recipes from our Preserves in Action Pinterest board to use.

    • 3. Evaluate Your Preserving Supplies & Ingredients Fillmore Container Jar line-up1

      Jars -Inspect your canning jars for chips, cracks, and defects. Put aside any that are not suitable.

      NO Button lids - Standard plastisol


      • If you are using re-useable lids like Tattler, check them for staining or odor. It’s better to sort them when you put them back into storage, but if you haven’t, separate any out that have absorbed dill or garlic odors and label them for use of the same type of products.
      • Check your supply of flat canning lids. As all preservers know, these can only be used once for preserving. You can stock up on regular mouth and wide mouth flat lids by bulk. If you don’t already have a system in place to store and sort your lids, here’s how we do it. How to store Canning lids
      • If some of your rings have gotten too rusty, it may be time to send them to the recycle bin or do something else creative with them.
      • Do you have lids for all of the jars you wish to use? If you have jars that are not standard regular mouth or wide mouth and need to replenish your supply, learn how to measure your jars for the right lid here.
      • If you’re not sure what type of lids you should be using, here’s how to choose a canning lid.


      • Check expiration dates & freshness on all of your preserving additives – pectin, pickling spices, citric acid, etc. (Note: Pomona’s Universal Pectin does not expire.) Discard outdated items or spices that have lost their aroma, and replace with fresh ones.

      Freezer Containers

      4. Prepare and Inspect your Preserving Equipment

      • Waterbath Canner: If you have an enamel one, check it for dings & chips that may become problems. Check your rack to ensure that it’s still intact and will be able to handle the weight of canning use.
      • Pressure Canners: If yours has a gasket, check it for drying, cracking or tearing and find a replacement, if needed. Get your pressure gauge tested. Most extension offices will offer this service during certain times of the year, or by appointment. Some stores that sell pressure canners may also offer testing.6_piece_canning_set Fillmore Container
      • Tools – Check to see that you still have some of these handy tools: Funnels, magnetic lid wand, jar liftercherry pitter (and its replacement rubber) & any other favorite tools that are part of your canning habit.
      • Thermometers – If you use a thermometer it should be tested and calibrated, and here’s how. If you’re curious about why you would use a thermometer for preserving, read this.
      • If you are preserving on a big scale, consider using a community kitchen that will give you adequate space and access to additional equipment.

      5. Gather Helpful Resources

      Hopefully, these tips will get you ready for preserving. Every year we set some preservation goals, maybe it’s to work with a fruit we haven’t jammed before, or maybe it’s to do more fermenting. One goal we always have is to encourage someone who hasn’t preserved before that – Yes. You. Can! We were all new to preserving at some point, and we want to know – who taught you how to can? Tell us something about your preservation story in the comments, and we might feature your story here on our blog!

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Celebrate St. Patrick’s Day with Green Jars

Ball Green Jars with Daisy Lid, Paper Straws - Fillmore ContainerWe hope you are celebrating this lucky holiday with green jars, green lids, and green straws!

We started our St. Patrick’s Day celebration a little early, as we shared three green pickling recipes that look great in Ball’s new Heritage Collection green jars.Pickled Broccoli collage

Thanks to all of you who entered our giveaway of a case of green regular mouth pint jars and wide mouth quart jars with bands and lids, and a ‘Yeah, I pickled that’ tea towel from The Hip Girl’s Guide to Homemaking. Ball Green Jar and Pickled DishtowelCongratulations to Paula B., the winner!  Paula commented that she’d like to pickle okra – to see how the red okra pods look in the green jars. She is very excited about her prize! She plans to stock away some apple pie filling in the quart jars, and will use the pint jars for dilly beans, okra and cucumber pickles. She’s excited to see what pickled green veggies will look like in the pretty green jars.

If you didn’t win, don’t fret you can order your green jars here. Or try your luck with our current giveaway – a case of pint jars and the canning cookbook, Preserving by the Pint. Hurry, it ends tonight!PreservingByThePintCollage

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A Sneak Peek at Preserving by the Pint

PreservingByThePintCollageOur friend, Marisa McClellan’s new canning cookbook Preserving by the Pint is now available! We are so proud to stock our shelves with her latest work!

We spent some time this weekend reading through the cookbook. Her dedication and tribute to her other half had us tearing up. Then, page-by-page, we began adding more items to our garden plans as we were inspired by one enticing recipe after another!

Preserving by the Pint is the second in a series of delightful & practical canning cookbooks by author & blogger Marisa McClellan. Her first book, Food in Jars Preserving in Small Batches Year-Round was released in 2012.Food in Jars Cookbooks

In addition to canning basics, Preserving by the Pint, includes tips on techniques, shelf life, cooking times and much more. It is packed with beautiful color images and more than 100 recipes thoughtfully sorted by season, which we think is brilliant! Recipes range from sweet to savory. Although it is designed for “Quick Seasonal Canning for Small Spaces” you’ll love her recipes no matter how much space you have!

We were impressed with the large variety of recipes. You’ll find more than just jams, jellies & pickles. The book includes unique recipes for somewhat out of the ordinary items that you may only have a small amount of, even if you do have a large garden.

If you don’t have a copy of Marisa’s first book Food in Jars, you can get your own copy here. Both of Marisa’s books will certainly be well-loved books in our canning library!


In celebration of the release of Marisa’s new book we are giving away a copy of Preserving by the Pint along with a case of pint jars and lids to match – winners choice. Please use the rafflecopter widget Pickled broccoli - Food in Jarsbelow to enter.

Good luck and be sure to check out Marisa’s blog Food in Jars, and her recipe for quick pickled broccoli, which she just shared on our blog. It looks great in the new Heritage Collection Green Jars. Oh, and we are giving some of those away here.
a Rafflecopter giveaway

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Pickling Recipes for Ball’s Green Jars + a Giveaway

Ball Green Jar Giveaway - Fillmore ContainerOur warehouse is a sea of green, filled with Ball’s newest Heritage Collection Green Jars. These new regular mouth pint jars and wide mouth quart jars are packaged as a set of 6, with bands and lids, and are available for purchase here.

With St. Patrick’s Day right around the corner, we feel like sharing a little of our green with you. We are giving away a case of each of these new green jars (pint & quart) along with this super cute tea towel from the Hip Girl’s Guide to Homemaking.

We are really excited to pickle something yummy in these new green jars.  Luckily, we have a few friends that are sharing their favorite pickling recipes with us. Food in Jars is sharing a quick pickled broccoli recipe. Phickle has a very yummy Probiotic Asparagus Pickle; and The Hip Girl’s Guide to Homemaking has a White Wine Pickled Brussels Sprout recipe.

Giveaway details after the recipes.

Food in Jars  - Quick Pickled Broccoli: Pickled broccoli - Food in Jars

This recipe is so easy and looks just delightful in the new green quart jars!

2 cups distilled white vinegar
2 cups water
2 tablespoons pickling salt
4 cups broccoli florets
3-4 peeled garlic cloves
1 teaspoon mustard seeds
1 teaspoon black peppercorns
1/2 teaspoon red chili flakesPickled Broccoli collage

1. Combine the vinegar, water, and salt together in a saucepan and bring to a boil.

2. Put the garlic cloves, mustard seeds, peppercorns, and red chili flakes in the bottom of a quart jar and pack the broccoli florets in on top.

3. Cover the broccoli with the hot vinegar brine.

4. Cap the jar and let it cool to room temperature. Place the jar in the refrigerator and let it chill for at least 2-3 hours before serving.
Pickles will keep for 2-3 weeks. For more recipes from Food in Jars, check out her book.

Phickle – Probiotic Asparagus Pickle:Pickled asparagus -  Phickle

These fermented asparagus pickles are a favorite way to fete the arrival of spring and the layered green look they have in the new green jars is so pretty!

1 bunch of washed asparagus, approximately 15 spears, woody ends trimmed. Medium-thickness asparagus spears that have roughly the same circumference as one another work best in this recipe.
1 tablespoon yellow mustard seeds
1 bay leaf
1 whole glove of garlic, peeled
2 cups brine (1 tablespoon of coarse or kosher salt dissolved into 2 cups of room temperature water)
makes 1 quart; fermentation time approximately 2 weeks at room temperature

1. (Optional) Chop your asparagus spears crosswise into 2-3 inch pieces, a slanted cut is always pretty.

2. Place your seasonings in the bottom of the quart jar, place asparagus spears over the seasonings and pour brine into jar until there is a layer of brine over the spears. You don’t want your brine level above the shoulders of the jar.

3. Ensure that veggies are completely submerged underneath the brine I use a jam jar full of water as my weight and then cover the whole thing with a cloth napkin and secure it with a rubber band. Some people use special jars with airlocks, plastic bags filled with brine or even boiled stones to do the same thing.

4. Let them sit at room temp (somewhere between 64F and 75F is best) for 1-2 weeks, or until your desired acidity has been reached, then remove the weight, close the jar with its normal lid and stick them in the fridge. Enjoy them ’til they’re gone. It’s never long in our house!
For more recipes from Phickle, check out her blog.

The Hip Girl’s Guide to Homemaking – White Wine Pickled Brussels Sprouts:

Pickled brussels sprouts are a great addition to spring snack plates and are always a hit at food swaps, potluck gatherings, or wrap it in a ‘Yeah, I pickled that tea towel’ and gift it to a friend.

1. Bring 4 pint jars to a boil for 10 minutes in your canner pot (or tall stockpot with a rack). This might take 30 min or more, depending on the size of your pot.

2. Wash and set aside 2lbs of Brussels sprouts, cut larger ones in half.

3. Pull out your jars and add the following amounts of spices to each jar:PickledBrusselSprouts
1/4 tsp whole cumin seeds
1/2 tsp whole coriander
1/2 teaspoon whole fennel seeds
1 small (or 1/2 large) dried hot or smoky pepper (I used Goya brand ‘Chile Pulla’ dried peppers)

4. Combine the following in a medium non-reactive saucepan and bring to a boil to dissolve the salt granules:
2-1/2 cups filtered water
2-1/2 cups white wine vinegar
2 Tbs pickling salt (or fine-grain white sea salt, NOT iodized table salt)

Keep an eye on the brine and remove it from heat once it boils.

5. Place 4 new lids (that fit your jars) in a small saucepan with enough water to cover them completely. Simmer the lids to warm up the gummy seal stuff. Remove from heat and set aside.

6. Pack raw brussels sprouts into jars pressing them in firmly, leaving about an inch of space from the rim of the jar.

7. Pour hot brine over the contents of the jar. It will be hard to bubble them since you packed the sprouts in so tightly, but you can remove excess air bubbles trapped down inside the jar by using a small rubber spatula or plastic Chinese soup spoon and pressing firmly down on the veggies at the top of the jar. You’ll see little air bubbles come up. Top any of the jars off with extra brine once they’re bubbled so you have 1/2-inch headspace (space between the rim of jar and brine).

8. Wipe rims to remove excess vinegar/salt brine and seal with two piece lids. Process in your canner pot for 10 minutes.

Try to wait at least 2 weeks to break into these pickles to allow for the spices to infuse and mature. If you want to omit the waterbath, you can fridge pickle this same quantity in 2 quart jars (2 pints in a quart). For a pickle that’s ready faster (and is possibly a bit cloudier), crush your spices before adding them to the jars.

Thanks to Food in Jars, Phickle & The Hip Girl’s Guide to Homemaking for sharing some yummy pickling inspiration! Check out their blogs for other great recipes!

If  you are a Ball jar fanatic, and you love more than just the green ones, we’ve got them all! FillmoreContainerBallJars

The GiveawayBall Green Jar and Pickled Dishtowel

If you are feeling lucky, enter yourself to win a case of the green regular mouth pint jars and wide mouth quart jars with bands and lids, and a ‘Yeah, I pickled that’ tea towel using the Rafflecopter entry form below.

Here’s a picture of one of our lucky jars to wish you ‘Good Luck’!Altas Good Luck Jar

a Rafflecopter giveaway

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Ball’s Heritage Collection GREEN Pint & Quart Jars are HERE!

Ball Green Jars -Fillmore ContainerThey’re here…Ball’s Heritage Collection GREEN pint & quart jars have arrived in our warehouse, and we’re doing the Irish Jig to celebrate!

These lovely GREEN regular mouth pint jars and wide mouth quart jars are the newest addition to Ball’s Heritage Collection. The jars are packaged as a set of 6, with bands and lids, and are available for purchase here.Ball Green Heritaage Collection Jars

Ball created the vintage Mason jar collection last year to celebrate the 100 year anniversary of the first true Perfect Mason pint jar. If you don’t have the first jar in the collection – the blue Heritage Collection pint jar – place your order now, as they are being discontinued.

With spring and St. Patrick’s Day right around the corner, this burst of green has arrived just in time! We have so many fun ideas for these pretty jars. Keep an eye on our Pinterest board for inspiration. We paired them with our white daisy lids and paper straws below.  We’re giving some of these pretty green jars away here. Stay tuned for all the fun details!
Ball Green Jars with Daisy Lid, Paper Straws - Fillmore Container


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