Top Canning Gift Ideas

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Canning is the most popular way our customers preserve their food. We’ve hand-picked our top canning products, so you can put together a canning kit for someone on your list.

Canning Gift Ideas - Fillmore Container

  1. Water Bath Canner – The perfect gift for someone just getting started with canning, or for someone that needs to upgrade from their old agate canning pot.
  2. Canning Books  – A library of canning resources to choose from.
  3. Orchard Road Jars are a pretty popular choice for preservers. The sleek jars arrive in pretty packaging. The quart and pint jars are our best sellers. Learn more about them here and here.
  4. Regular Mouth Stainless Steel Funnel –  A must have for the kitchen and a favorite for canning! The stainless steel construction makes the funnels durable, stain resistant and dishwasher safe. We have funnels in a variety of sizes, so they can be used for filling canning jars, or for filling spice jars.
  5. This 6 Piece Canning Set contains the essential tools for canning.
  6. The 4th Burner Pot has become a favorite for small batch canning. The interior straining basket is perfect for canning, steaming vegetables or cooking larger pasta too. Read more about this versatile pot here and here.

Need more ideas, check out last year’s canning gift guide. If you plan to gift preserves for the holidays too, you’ll want to read our favorite holiday preserves blog post.

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Top Fermentation Gift Ideas

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Fermenting is a healthy, fun, and nutritious way to preserve your food. If you haven’t taken the leap yet, and are curious what some of the essential tools are, here’s a few of our favorites. These four items would be a perfect gift set for someone who is interested in getting started, or expanding their fermentation capabilities.

Fermentatioin Gift Ideas

 

  1. Ferment Your Vegetables, by Amanda Feifer of Phickle, is a must-have for the newbie or for the seasoned fermenter and will help to keep you in probiotic goodness all year around!
  2. Complete Mason Jar Fermentation Kit – This kit features 4 Pickle Pebbles, 4 Pickle Pipes and a Pickle Packer – packed in a custom and beautifully designed color box; perfect for gifting.
  3. Widemouth Jars are not included in the Fermentation Kit, so we suggest getting a case of Orchard Road wide mouth quart jars, as they come 6 to a case.
  4. Lids – We recommend using iLids, these lids won’t leave behind a metallic taste, like regular canning lids. iLids are BPA and phthalate-free, and are available in a variety of colors.

Shop our entire Fermenting Supply collection which includes the tools and resources to make the fermenting process, storing and sharing your ferments easier & more enjoyable! Check out our top fermenting tips, and recipes.Ferment Supplies

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Preserving Cookbook Giveaway

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fillmore-container-library-thanksgiving-giveaway

We are deeply grateful to the incredibly creative and dedicated folks who have influenced the canning, preserving and fermenting world. Their expertise in the craft is why each of them hold a place in our library, but it’s their desire for helping others succeed along their food journey that has given them a special place in our hearts.

In the spirit of Thanksgiving, we’re giving two readers a chance to win their choice of books from our Library!

In case you’re not familiar with these fabulous books and their authors, we’ve pulled together some links that will give you a peek into the deliciousness that awaits!

  • Marisa McClellan’s trio of preserving cookbooks have known to get people addicted to preserving! My copies of Food in Jars and Preserving by the Pint are well marked up from such regular use . Naturally Sweet Food in Jars is an essential if you’re trying to reduce your processed sugar consumption. I’d say take your pick, but you really should have all 3 in your library!

  • Ferment Your Vegetables, by Amanda Feifer of Phickle, is a must-have for the newbie or for the seasoned fermenter and will help to keep you in probiotic goodness all year around!

  • Joel MacCharles & Dana Harrison; bloggers at Well Preserved, introduced Batch just this year. (Spoiler: it’s so much more than a preserving cookbook!)

  • Simple Bites blogger, Aimee Wimbush-Bourque’s book Brown Eggs and Jam Jars continues to be a heart-warming favorite.

  • Autumn Giles’ Beyond Canning contains recipes for a wonderful blend of preserving techniques & recipes sure to keep you intrigued.

  • Preserving with Pomona’s Pectin by Allison Carroll Duffy is a great resource if you’re already a Pomona’s Pectin convert or if you’re looking to adjust the level of sweetener in your preserves.

  • As a Master Gardener and Master Preserver, Linda Ziedrich’s Joy of Pickling and Joy of Jams, Jellies and other Sweet Preserves collectively boast an impressive 400+ recipes for preserving!

The Giveaway:
2 lucky winners will get to select a cookbook from our Preserving Library! Enter below.

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Holiday Shopping and Shipping Tips

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It’s hard to imagine, but the holiday shopping season is here! It is very important to us that you receive all your orders when you need them. Here are a few tips to help ensure your entire order arrives as expected.

shipping-estimator#1. Order early to allow for unforeseen delays! Winter happens and weather trumps delivery guarantees with carriers. Peak holiday shipments also cause delays.

#2. Use our shipping estimate tool to determine estimated arrival dates, and to determine which shipping method will work best for you. You’ll find the shipping estimate tool in your shopping cart. If you are wondering about shipping discounts, or why we don’t offer “free” shipping, it’s important to read this.

#3. Double check your order to ensure the lids will fit the style of jars you’ve selected. When ordering jars, the matching lids will be listed on the right-hand side of your screen under accessories. Be sure to also make sure you’ve ordered the proper number of lids for your jars.

#4. Re-Stock Alerts. We do our best to anticipate the needs of our customers, but we can’t always control the efficiency in which our manufacturers produce and distribute their products. We apologize if we are out of stock of your favorite item. Once it is back in stock, we will announce on our Facebook page.

UPS My Choice#5. Get home delivery on your schedule with the My Choice Program from UPS. It is simple to register, and it’s free! You’ll get alerts a day in advance of any UPS shipment coming to your address, have the option to instruct where to leave your package, sign for packages online if you might not be home, or even have them leave it with a neighbor (within walking distance). You only pay nominal charges if you change the delivery address (like to your work address), need to change the delivery date, upgrade the service level, or need a 2-hour delivery window.

#Fillmore Box6. Check out to ensure you get the items you want. Items placed in a shopping cart are not reserved. We cannot guarantee the stock of a product until the purchase is made. Once you’ve gone through the checkout process, you can be assured your items are being pulled from our shelves just for you.

#7. Provide a valid email address and Track your Package. A valid email address will ensure that you receive a shipment tracking email, which will allow you to track the timeline for delivery once it leaves our facility. Tracking information comes directly from UPS Quantum View Notify, so keep an eye on your email and you’ll know exactly when your package will arrive. This can be invaluable in situations when the timeliness of delivery is crucial.

#8. We celebrate the holidays, too (plus the ever-popular year-end inventory reconciliation)! Please note that we will be closed on November 24 & 25, 2016, and December 23, 24, 25, 26, 29, 30, 2016, and January 1, 2, 2017.Cookbooks Fillmore Container

#9. Books ship for just $5 with our media shipping option. So, if you are considering making a book only order, be sure to take advantage of the $5 media shipping rate.

Happy Shopping!

 

 

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Preserves Fit for the Holidays

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Preserves fit for the Holidays from Fillmore Container

It’s hard to believe that the Holidays are so quickly approaching! As we get closer to Thanksgiving and Christmas, it’s nice to know that you’ve got a stash of homemade, hand-crafted goodness to share with all of your hosts and loved ones. What? You mean in the midst of putting up that unusually plentiful harvest of tomatoes, cucumbers or beets that you didn’t have time to craft some preserves for sharing?

It happens to the best of us some seasons! No need to panic! We’ve pulled together some of our favorite preserving recipes for gifting and we’re sure that you’ll find something you’ll love to make & share!

There’s something about these selections that perhaps makes them even more enjoyable to preserve later in the season; when you are able to soak in the richness of the aromas and colors. It’s also a delicious way to put seasonal favorites like citrus, cranberries and nuts to good use. If you’re inclined to see more recipes from the following preservers, you can find their cookbooks in our preserving library!

Strawberry Meyer Lemon Marmalade

Marmalade:

a citrus spread crafted using both the pulp (meat) and the peel of the fruit; requiring a longer cook time, but without additional pectin.

Pear-Cranberry Conserve with Almonds and Crystallized Ginger

Conserve:

a more heavily textured, chunky preserve containing fruits – often a combination of dried & fresh fruits – and nuts. Conserves are quite versatile – pairing well with a sturdy, grainy cracker or bread, soft cheeses on the appetizer stage or as a glaze or condiment for meats.

 

If you feel like sticking to a more traditional process for preserves that are a perfect fit for the season, try out some of these favorites!

Here are some festive ways to dress up your jarred goods and fun accessories that can help give jars life after they’re empty.

 

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7 Ways to Use Your Cabbage

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I’m not ambitious enough to grow cabbage in my garden, but have gotten some in our CSA box and from my Father’s trips to our local produce auction. I’ve come to realize that a single head of cabbage can go surprisingly far once sliced or shredded and have concluded that I simply can’t put all of it to use in a single dish or application.

When refrigerated, cabbage can hold up pretty well. Over the summer, I found myself shredding a quarter of a head of cabbage to make Old Fashioned Creamy Cole Slaw. However, it isn’t just for the summer time! I love putting a mound of this on top of pulled pork and skipping the roll! If you’re having a busy week, make some pulled pork, chicken or beef in your crockpot, whip up some of this slaw and you’ve got a delicious meal even if it’s chilly outside! Turn the remaining cabbage into your favorite kraut!

Cole Slaw – an adaptation from the Mennonite Community Cookbookcole-slaw

  • 4 cups finely shredded cabbage

Mix the following ingredients, pour over shredded cabbage and mix well before serving. (This should be refrigerated)

  • ¼ cup vinegar
  • ¼ cup sour cream (one could substitute Greek yoghurt)
  • 1 tsp salt
  • 3 tsp salt
  • Pinch of mustard
  • Pinch of celery seed

Marie’s Famous Slaw – Courtesy of True Vine Farm & CSA

  • 1 head of Shredded Cabbage

Mix the following ingredients, pour over shredded cabbage and mix well before serving. (This should be refrigerated)

  •  1 cup Mayo
  • Juice of 1 Lemon
  • 1 tsp Salt
  • ½ tsp Pepper
  • 2T Vinegar
  • 2T Honey

Fermenting Cabbage, while a very simple process, can result in a wide range of flavors depending on your ingredients.

BlogPurple Cabbage kraut Fillmore Container

  • We enjoyed this Simplest Sauerkraut last year. Amanda had used some lovely Purple Cabbage in this 2 ingredient kraut, which resulted in a very bright hue!
  • Take your taste buds on a journey with another of Amanda’s creations!  Dukkah Sauerkraut – simple to make, but complex in taste!

    mirepoix-kraut-by-amanda-feifer-of-phickle

    ~Mirepoix Kraut~ Photo by Courtney Apple, Courtesy of Fair Winds Press.

 

 

 

A good time to put all of your Pickle Pipes & Pebbles to work!

 

 

 

Kimchi ~ of which there are also many variations! Given the choice, most folks use the oblong Napa Cabbage for Kimchi, but the round cabbages work well too.

kimchi

Carrot & Cabbage Kimchi Prep – Image courtesy of Joel & Dana; authors of Batch and the blog Well Preserved

 

  • Amanda has an exceptionally instructional post on making a basic, but pretty traditional  Kimchi with the bright shades expected with most Kimchi.

 

  • Joel shares a recipe for Carrot & Cabbage Kimchi – a version lighter in color, which he explains in his post. You can see Joel making a simple Kimchi on our Facebook Page, or watch it below. 

If you’re just getting into fermenting, we’re pleased to offer a wonderful Fermenting Supplies collection that includes the tools and resources to make the fermenting process, storing and sharing your ferments easier & more enjoyable!

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Preserving Chili Peppers with Batch

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Batch CoverWe are excited to team up with the authors of Batch again!  We continue to enjoy Joel MacCharles & Dana Harrison’s adventures with food and preserving and are so pleased to share a recipe for Wood -Fermented Hot Sauce from their book Batch, and we hosted them for another Facebook Live event on Fillmore Container’s Facebook page.

Batch has a very intentional nature and a more holistic perception of preserving, which is evident in the Batch-It recipes. These are 2 or more recipes that start out with the same treatment, but yields different preserves.  See an example of this here.

This book will help you add more variety to your preserving, to make more from scratch, to waste less while enjoying the process, and not feel like you’ve spent the entire day over a steaming kettle.  It is clear that they want to help you feel very productive and proud of what you’ve accomplished in your kitchen, no matter how humble it may be!

Watch this demo with Joel MacCharles & Dana Harrison, Batch authors, to learn how to preserve chili peppers. In this 15 minute demo you learn how to make chili salt, fermented hot sauce, chili oil, infused chili vodka, tips to dry chili peppers and more.

Let’s take a closer look at a how Dana & Joel packaged some of those great preserves from the video. We love how they color coded the different salts with corresponding lid colors. The 4oz. tapered jars are a perfect container for salts, it doesn’t have shoulders so its a perfect style jar for grabbing a pinch of salt. The wood fermented hot sauce stands tall in our woozy jars – which range in size from 1.7oz to 10oz. The chili oil is packaged in our straight sided 4oz jars.Batch - holiday giftsIf you are considering gifting some preserves for the holiday, take a tip from Well Preserved, they used paint pens to label – since it washes off when your done, and washi tape & bakers twine to dress these preserves up!

WoodFermented Hot Sauce

We’ve received special permission from Dana and Joel to share the recipe for Wood-Fermented Hot Sauce from the Chili Pepper section of the book.

Excerpted from Batch: Over 200 recipes and Techniques for a Well-Preserved Kitchen. Copyright © 2016 Joel MacCharles and Dana Harrison. Published by Appetite by Random House, a division of Random House of Canada Limited, a Penguin Random House Company. Reproduced by arrangement with the Publisher. All rights reserved.

YIELD:  2 quarts pure hot sauce, up to 4 quarts if you dilute with vinegar to lessen heat.Chili Pepper Chapter - BATCH

EFFORT: 45 minutes

ELAPSED: 4-6 weeks

EAT: within 1-2 years

INGREDIENTS:

4 lb hot peppers (mix and match for more complex flavors!)
6 Tbsp coarse salt
3 whole bulbs garlic, cloves separated and peeled
1–2 quarts filtered water

YOU WILL NEED:

Large  container such as a crock or cookie jar
A plate to use as a weight to submerge the peppers
2 cups wood chips Cheesecloth Kitchen gloves

*Jars – Fillmore Container recommends its Woozy Jar Collection , or Swing Top Jars.

Making your own hot sauce is fantastically simple and a great  gateway to preserving.  If you’re a chili head but haven’t worked with hot peppers, this recipe is a perfect place to start!

1    Cut the tops off the peppers. I use gloves for the entire process but always manage to rub my eyes . . . or worse!

2   Place the garlic in your fermenting vessel.

3   Add the peppers then the salt and use your hands to mix.

4   Place your weight on top of the peppers and let sit overnight, covered loosely.

5   Toss the wood chips in a large colander and shake to remove any small bits.

6   Optional: toast the wood chips in a frying pan, stirring often. This can get smoky if you don’t watch it closely.

7   Pour the wood chips (cooled, if you toasted them) onto a sheet of cheesecloth. Create a tea bag by tying the cheese- cloth multiple times. You don’t want it to open, as wood chips will be almost impossible to remove from the sauce and will ruin it.

8   Place the wood chip tea bag under the weight, and add water to submerge everything.

9   Ferment for five to thirty days, checking the brine daily after two or three days. Remove the wood when you are happy with the taste; if you leave it in for the entire time, it may become too “woody.” As with any ferment, remove foam or mold as it appears. The peppers will soften in time; I move to the next step at the first sign that some have gone limp.

10 To make the hot sauce, puree the peppers in a blender. Add more brine to smooth the flavors (it is arguably the best part). You can also cut it with up to 50% vinegar.

11   Place in clean jars and store in the fridge.

CENTER OF THE PLATE : Leftover brine? Use it to marinate meat or tofu, or reduce to make a spicy concentrate.

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A Review of Fermentation Tools

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Fermenting is becoming a more popular food preservation method, and we are pleased to see this growth. Especially when you can use resources like Phickle, and Fermenting Your Vegetables to guide you on your way. Of course, as interest grows, the market fills with fun new gadgets and tools to help you perfect your home fermenting process.

The Fermenters Club put together an excellent video review of six fermenting gadgets and compared them to low tech “old school” methods for small-batch fermentation.  Check out this 4-part video series to see how the different tools stacked up: Pickle Pipes, Fermenta Cap, Sterilock, Ferment’n, Kraut Source, and Air Locks.


Video 1 – Introduction to Experiment and Review Criteria
Overview of the experiment parameters as well as the review criteria used to rate the different devices.



Video 2 – Introducing the Contestants and Device Setup
Review the contestants, assemble each device, and begin to rate them on the “pre-fermentation” criteria.

Video 3 – Performance During 30-day fermentation
Measuring the batches at three points during a 30 day fermentation: day 6, day 18, and day 30

Video 4 – Post Fermentation Performance
Review value, cleanup, and final flavor, and award the winners!

 

Spoiler alert…we are pleased to say that Pickle Pipes (by Mason Tops) rated very high in the testing by Fermenters Club.

In addition to the Pickle Pipes, here are a few of our other favorite tools and resources for fermentation.

Books:

Tools:Ferment Your Vegetables Pickle Pipes Packer Giveaway

  • The Pickle Packer has been specifically designed for small-batch fermentation of sauerkraut and other veggies in both wide mouth and regular mouth mason jars.
  • Pickle Pebbles take the guess work out of your lacto ferments by ensuring your veggies stay below the surface of the brine thereby eliminating exposure to oxygen.
  • When we aren’t using Pickle Pipes, we like to pair our Air Locks and Rubber Stoppers, with reCap Widemouth Pour Caps.
  • Fermentation Kit – This kit features 4 Pickle Pebbles, 4 Pickle Pipes and a Pickle Packer. All you need to add is a case of Wide Mouth Quart Jars. It’s a great gift idea!

Find out what we’ve been fermenting lately here.

 

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How to Can Apple Pie Filling with Simply Canning

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SimplyCanning LogoSimply Canning, is a great resource for information on canning safety, recipes, canning tips, how to’s and product reviews. The articles are easy to read and understand, The information is valid for a newbie & veteran canners.   If you haven’t checked it out, yet…you should!

Sharon Peterson, the woman behind Simply Canning, is sharing her Apple Pie Filling recipe with us today (see below). Sharon began her canning journey for the same reason many of us have; gardening and home preserving food proved to be a great way to provide nutritious, simple, delicious meals and providSharon-Resizedes an alternative to the many preservative laden commercial products found on the shelf of the local mega markets.

If you can’t find what you need on her website, you can purchase Sharon’s book, Simply Canning. The book will lead you step by step through the most important safety information for both pressure canning and water bath canning. In addition to her books, Sharon also offers a self paced video course designed to teach you what you need to know for safe home canning.

 

 

Apple Pie Filling

Canned Apple Pie Filling Orchard Road Jars

Gather your canning supplies

Ingredients

  • apples – enough for 6 quarts sliced
  • 5 cups sugar
  • 1 cup clear jel
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 2 tsp salt
  • 10 cups water
  • 3T lemon Juice

Canning Procedure

Peel, core and slice your apples. This is where the apple, peeler, corer, slicer may come in handy. It will cut your prep time in half. However keep in mind that it does slice your apples very thin.  I like thicker slices when I am canning apple pie filling.

  • For canning apples pie filling or other sliced apple canning, I’ve always recommend using an apple peeler corer slicer. But I have noticed that with the slices so thin the apples tend to get very soft after processing. You may want your pieces to be a bit thicker than the slicer will make. I still highly recommend the slicer. It is an incredible time saver, but using a knife the old fashioned way may just suit your needs better.
  • If you use an apple peeler, see instructions on that came with it. If you do not have one just prepare your apples with a knife.

If you will raw pack your jars (see below) keep your peeled sliced apples in a light syrup or water with some ascorbic acid. (Also called – Fresh Fruit Preserver from Mrs. Wages). This will keep your apples from browning while you make your syrup. In this image the apples in the foreground are in a sugar syrup.  Except the top I had more apples than syrup but it is ok because I’ll get them in the clear jel asap.

To make a light syrup simply heat water and sugar in a sauce pan until sugar dissolves – 2 cups sugar to 1-quart water

Make your thickener or syrup

To make your thickener or syrup. Combine sugar, clear jel, cinnamon, lemon juice and nutmeg.

Stir into 10 cups water in a large stock pot. Heat and stir until thickened and bubbly.

If you use Clear Jel be sure you purchase the non-instant or regular type. Click here for more information. Click here for more information on Clear Jel

If you have not used clear jel…. I HIGHLY recommend it.

I used to list the directions for flour and or cornstarch as your thickener… but it is not recommended and Clear Jel is so much better.

Raw Pack or Hot Pack?

There are two ways to fill your jars. Raw or Cold Pack and Hot Pack.  I recommend a hot pack.  Read through both methods below and decide what you think will work best for you.

Raw Pack Apple Pie Filling

Peel and slice enough apples for one jar at a time. Fill the jars with the apples and then pour hot syrup over the apples.

This can be tricky if your syrup thickened a lot. You will need to be sure and use a thin spatula to remove air bubbles and be sure the syrup fills the jar. If it has thickened a lot it will not want to flow down between the apples very well.

Leave a 1 inch head space. Wipe the rims clean, remove any air bubbles and place your lids.

Hot Pack Apple Pie Filling

Combine apples and clear jel

Fill jars and top off with extra syrup if needed.

When I am canning apple pie filling I prefer to hot pack. A hot pack seems easier and less messy, sticky.

Peel core and slice apples into a large pot with hot water. Bring to a boil for 1 minute. Drain.

Gently combine apples and thickened syrup.

Have you ever been canning apple pie filling and ended up short on fruit with lots of syrup left over? In order to avoid this, add most of your syrup to the apples, but don’t just dump it all in. Reserve some and gently stir, adding more as needed. This way you will use only as much as needed to cover the apples.

You will have a nice filling with mostly apples and not too much thickened syrup. If needed you can always top off your jars with the extra syrup.

Fill jars with filling, remove air bubbles. Leave a 1 inch head space.

Processing

Wipe the rims clean, remove any air bubbles and place your lids. Process apple pie filling in quart jars for 25 minutes. For more details on processing follow water bath canning instructions.
If you’d like to enjoy more Apple options in your pantry, try your hand at these: Chunky Spiced Applesauce (with no added sugar!)
Crockpot Apple Butter (with and without the peels).

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Introducing Swing Top Bottles

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EZ Cap Flip Cap BottlesWe are pleased to add EZ-Cap bottles to our product list. These quality swing top bottles are perfect for sauces, vinegars, oils, kombucha, syrup, home brews, extracts or anything that requires a glass bottle with a re-sealable cap. Whether you select EZ-Cap bottles for your personal use, or if you are packaging your product for re-sale, you’ll be pleased at how beautiful these traditional style bottles are.

EZCap-Fillmore Container

The bottles come with a re-usable gasket cap, which snaps firmly into position by means of a wire cam, resulting in the popular wire-bale or swing-top look. The gasket cap assembly is included, but requires attachment. Watch this quick video to see how easy it is to assemble the cap.

 

The EZ-Cap bottles come in three colors – flint (clear), amber and cobalt blue. All colors are available in two sizes – 16 oz. (500ml) and 32 oz. (1 liter) sizes. Perfect for home brewers these traditional bottles offer a much thicker and stronger glass than normal bottles. Designed to be washed and refilled again and again. Caps, seals, and wires are removable and replaceable.

Why We Love Our New EZ-Cap BottlesHomemade Vanilla Extract - SwingTop Bottle - Fillmore Container

  • Thicker and stronger than regular bottles
  • Strong molded cap with replaceable rubber seal
  • Cap and seal are FDA approved materials
  • Reinforced neck and bottle top
  • Heavy gauge removable wire mechanism
  • Dual finish, accepts crown caps as well as swing top cap
  • Reinforced base
  • Smooth sides for custom silk screening or adhesive labeling
  • Resealable, reusable, recyclable

We’ve been dreaming up so many ways to use these jars.  Home brews, home made syrups, extracts, sauces and more! We already made some homemade vanilla extract, and started thinking about what’s next…Kombucha, Root Beer, Chive Infused Vinegar, Cranberry Rosemary Vinegar…and the list goes on.

What will you fill these beauties with?

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