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Blog > Food in Jars Demos + Giveaway of Orchard Road Jars
August 7, 2014 Canning, Canning 101, Events, Giveaways, Product, What's New

Food in Jars Demos + Giveaway of Orchard Road Jars

Marisa McClellan author photoThe Food in Jars demo and book signing with Marisa McClellan is almost here. This Friday, August 8, 2014 Fillmore Container (10am – 11:30am), Le Creuset at Tanger Outlets (1pm – 3pm) and Lemon Street Market (5:30pm – 7:30pm) will host Marisa, as she demonstrates how easy it is to preserve!

Marisa will be making Yellow Plum Jam with Vanilla, a recipe from her newest cookbook Preserving by the Pint, and we can’t wait to taste test. There are still seats available, register here.

Attendees of the Fillmore Container, or Lemon Street Market demos will have the chance to win this bundle of our newest jars from Orchard Road.OrchardRoadJars

Orchard Road canning jars are a premium option for preserving, crafting, mason jar projects and events. They are designed for water canning and for pressure canning. The words Orchard Road are embossed on only one side of the jar, making these great candidates for labeling or customizing for selling or gifting.

OrchardRoadCurrently, we carry the quart regular mouth and wide mouth; pint regular mouth and wide mouth; an 8oz regular mouth jelly jar. Jars are packed as 6 in a case. Lids and bands are available separately.

The Giveaway

We know many of you live too far to travel to come to the Food in Jars demos in Lancaster, PA. But, we didn’t want you to miss out on winning some of these new jars. Here’s your chance to win the same bundle of Orchard Road jars and lids:

a Rafflecopter giveaway

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58 Comments
  1. Kristin Fish Posted August 7, 2014 at 3:00 pm | Permalink

    If I could come, I would ask her if she knows how to make an Autumn Olive jam!

  2. Elaine Posted August 7, 2014 at 3:02 pm | Permalink

    I would like to know more about canning meat.

  3. Bonnie St. Denis Posted August 7, 2014 at 3:05 pm | Permalink

    I would ask Marissa what’s your earliest memory of preserving food, and when did you begin canning? Mine was when both sets of grandparents, great-grandmas, aunts and uncles were all at our house to harvest the sweet corn, shuck it, take it off the cobs, blanch it and freeze it- It was about an acre of corn, all ready at once- they started early and ended after midnight. Earliest canning memory was helping my aunt snap beans and shuck peas in their back yard (her pickles were amazing, too!)

  4. Alica Posted August 7, 2014 at 3:08 pm | Permalink

    I would love to meet Marisa sometime…I’ve been following her blog for a while now.

  5. Renee Posted August 7, 2014 at 3:11 pm | Permalink

    I recently read about intuitive canning–where you check on the jars in the water bath every 5 min or so until the produce floats. I guess my question is that an accurate way to measure how long to process jars? Also, how is the time in which a recipe says to process jars figured out? There seems to be a lot of inconsistency depending on which blog, recipe, or article I’m reading.

  6. Stephanie Posted August 7, 2014 at 3:12 pm | Permalink

    Can any jar be used in a pressure canner? Any canning jar, I mean?

  7. Kristin Posted August 7, 2014 at 3:18 pm | Permalink

    I’ve seen your recipes with roasted fruits and love the couple fruits I’ve tried that way. Are there any fruits you DON’T recommend roasting and why?

  8. Andrea G Posted August 7, 2014 at 4:11 pm | Permalink

    I would ask about using Tattler lids. I know of one person that had success with them and another that didn’t.

  9. Karen Posted August 7, 2014 at 4:12 pm | Permalink

    I’d like to ask her how to determine how much processing time is adequate when you want to preserve something that doesn’t come from a canning book?

  10. Aimee Posted August 7, 2014 at 4:53 pm | Permalink

    Can I use the oven to sterilize my jars? Do they need to be sterilized if they are going to be processed minutes or longer?

    • Aimee Posted August 7, 2014 at 4:54 pm | Permalink

      Sorry – that should say 10 minutes or longer…

  11. Amy Posted August 7, 2014 at 5:42 pm | Permalink

    What jar is your all time favorite go to for preserving? I have one squatty half pint old size that is my favorite, but I’m not sure how to find more. I also the the ball elite pints.

  12. Cyndi Posted August 7, 2014 at 6:13 pm | Permalink

    What is the single most useful thing in the kitchen for canning? I have a tiny aprtment with a tiny kitchenette. I have next to zero storage for equipment and am very ineterested in small batch canning. I would love to get the most use out of as few pieces of equipment as possible!

  13. earen Posted August 7, 2014 at 6:30 pm | Permalink

    what is your favorite fruit or vegetable to can?

  14. Holly E Posted August 7, 2014 at 8:50 pm | Permalink

    How do you keep vegetables crisp?

  15. Marilla Posted August 7, 2014 at 9:20 pm | Permalink

    I’d ask her what her favorite preserves or pickles to make are and why!

  16. rita Posted August 7, 2014 at 9:23 pm | Permalink

    What a generous giveaway.

  17. Juli J Posted August 7, 2014 at 9:35 pm | Permalink

    She’s answered pretty much all my questions already through her Food in Jars site!

  18. Amber Olsen Posted August 7, 2014 at 9:42 pm | Permalink

    I cannot wait for the demo tomorrow!! So excited to try out these new jars too. I love Ball and Kerr but variety!!

  19. Andrea Posted August 7, 2014 at 9:46 pm | Permalink

    I wish I could make it down, the plum jam sounds yummy!

  20. Cody F Posted August 7, 2014 at 10:21 pm | Permalink

    what do you think causes most jar breakage during the canning process?

  21. Rust Posted August 7, 2014 at 11:10 pm | Permalink

    Is it imperative that I precook my veggies before canning or can they be canned raw?

  22. Emily k Posted August 7, 2014 at 11:35 pm | Permalink

    Pretty jars!

  23. Emily k Posted August 7, 2014 at 11:36 pm | Permalink

    Pretty jars!!

  24. Pamela Goff Posted August 8, 2014 at 12:16 am | Permalink

    What a wonderful give away! I am a fledgling canner. I have only made a delicious apricot jam that didn’t gel, but became the most delicious apricot SAUCE ever! I would be delighted to get this kit to continue learning the art of putting up delicious foods. 🙂

  25. Pamela Goff Posted August 8, 2014 at 12:18 am | Permalink

    What can I do to fix a jam that didn’t set? I needed this a couple years ago for my delicious apricot jam… err… sauce! 🙂

  26. Viva Krasinski Posted August 8, 2014 at 1:29 am | Permalink

    Oh, would that I could be there! My canning question would be about substituting balsamic or wine vinegar for lemon juice in jam recipes.

  27. Kathleen Posted August 8, 2014 at 7:17 am | Permalink

    I wish I could go to her workshop! I live so close (Berks County) but sadly don’t have childcare for my two young boys. I hope she does another workshop soon.

    I’d love to know more about canning my own peanut butter. We go though so much of it in our house.

  28. Amy Schmelzer Posted August 8, 2014 at 7:52 am | Permalink

    I would want to ask Marisa how many different foods she cans each year.

  29. Mary Rybczyk Posted August 8, 2014 at 8:21 am | Permalink

    Your jars are new to me but I love them! Thank you for letting me know about them.

  30. Meagan Posted August 8, 2014 at 8:45 am | Permalink

    I would love to ask her:

    What is the first thing you ever canned?

    What do you find the hardest thing to can?

  31. Jo'Ann Godshall Posted August 8, 2014 at 8:46 am | Permalink

    Jellies. Can never get them right. Help!

  32. Jeffrey Posted August 8, 2014 at 9:48 am | Permalink

    I would like to learn more about canning meats and seafood.

  33. Robbie Posted August 8, 2014 at 9:58 am | Permalink

    Some of us newer canners could use your expertise here in the Ozarks. Come visit and give us some new ideas!

  34. Amanda Posted August 8, 2014 at 10:51 am | Permalink

    Pressure canning!!

  35. Jennifer Reynolds Posted August 8, 2014 at 10:51 am | Permalink

    What is the best/easiest meat to can/preserve?

  36. Christina Posted August 8, 2014 at 10:52 am | Permalink

    I would like to ask about pressure canning! Thank you for the chance to win!

  37. Beth Posted August 8, 2014 at 10:56 am | Permalink

    <3 Jars, canning, and fall. Would love to test out some new jars 🙂

  38. Karen Ostrom Posted August 8, 2014 at 11:04 am | Permalink

    I’ve never canned before but I’ve been dying to learn and start. I imagine my biggest question would be just how do I get started and what do I do

  39. Linda Posted August 8, 2014 at 12:01 pm | Permalink

    What is your all time favorite jam to make? What are the tools you can’t live without?

  40. Jo-Ann Monconduit Posted August 8, 2014 at 12:18 pm | Permalink

    I wish I could find any canning demo within 100 miles of New Orleans!!

  41. Chrissy Posted August 8, 2014 at 1:34 pm | Permalink

    Would ask about using vinegar vs lemon juice for color preservation.

  42. Debbie Posted August 8, 2014 at 2:46 pm | Permalink

    I would get her advice on water bath vs pressure cooker

  43. Caroline Posted August 8, 2014 at 3:13 pm | Permalink

    I would ask what is the best way to can garden huckleberries for use in pies.

  44. Martinique Posted August 8, 2014 at 5:46 pm | Permalink

    Can you safely and successfully reduce the amount of sugar in jams that don’t use pectin? I like to taste the flavor of the fruit and don’t really like the super sweet results from commonly published recipes.

  45. Laurie Posted August 8, 2014 at 8:28 pm | Permalink

    Where would you branch out if you were a canner comfortable with jams, but not much else?

  46. DebbieKL Posted August 8, 2014 at 10:07 pm | Permalink

    I’d love some suggestions for getting started – especially pressure cooking. It’s a little intimidating!

  47. Mary Ann Posted August 8, 2014 at 10:24 pm | Permalink

    I would ask about canning small quantities of tomatoes, quick okra pickles and canning beans from the garden. (such small amounts of time during the day)

  48. Diane Walker Posted August 9, 2014 at 5:03 am | Permalink

    I think the other posters covered all my choices of questions……… 🙂

  49. Stephanie Posted August 9, 2014 at 7:03 am | Permalink

    Thanks for the contest! I would ask about preserving with a pressure cooker. Is it really worth it and if so, top and tricks. 🙂

  50. Heather Posted August 9, 2014 at 9:58 am | Permalink

    How did I not know about you until now??!! I live in Baltimore and will be making a trip up there soon!

  51. Heather Posted August 9, 2014 at 10:00 am | Permalink

    My Question: Honey vs sugar, when and how much.

  52. Beth ~ Gneiss Spice Posted August 9, 2014 at 1:10 pm | Permalink

    I would ask her what is her favorite pickling herb or spice, of course. 🙂
    Thanks for offering this great giveaway. So sorry to miss this book signing and demo.

  53. Leanna Posted August 9, 2014 at 10:20 pm | Permalink

    I would ask her for tips on creating my own canning recipes – specifically preserves with sweeteners other than sugar.

  54. John Hutchens Posted August 10, 2014 at 1:50 am | Permalink

    I would ask her the best way to can smoked salmon

  55. Aaron Posted August 10, 2014 at 7:40 am | Permalink

    Do single piece plastisol lids have any advantage/disadvantage over 2 piece lids?

  56. Edward Zabel Posted August 10, 2014 at 9:39 am | Permalink

    Can never have to many canning Jars.

  57. Alisha Sienkiel Posted August 10, 2014 at 12:32 pm | Permalink

    I would ask her about pressure canning. Thanks for the giveaway!