We are happy to introduce Superb Seal-it-Right Canning Lids to our line of tools for preserving, and be an official distributor. You can learn more about the Ohio-based company who makes them here. Superb canning lids are suitable for both water bath and pressure canning processes and are manufactured in the USA. They are...
Read More >
Fillmore Container carries a wide array of lids & caps . They vary in size, material, finish, style and in the type of liner. The type of liner is an important component in determining which type of lid is best suited for your needs. In this guide to liners in lids and caps, we...
Read More >
There are a number of reasons why it’s important to bubble your jars before capping and canning them. Not bubbling your jars can result seal failures and/or spoiling product. Generally, you do not want any additional air to be trapped in your jars prior to processing. What does “Bubble your jars” mean? If your...
Read More >
Although this is a very common question, before we tell you how to sterilize canning jars, we will discuss some of the misconceptions on this issue. We will look at when and why sterilizing jars prior to canning could be necessary. What does Sterilization mean? To sterilize a canning jar, it would have to...
Read More >
This question gets asked more frequently than usual with the recent canning jar and canning lid shortages. While we do address the answer in a couple of other larger posts, we thought it was time to re-visit the topic. If you were to ask us “Can I reuse canning lids?” we could assume that...
Read More >
The holidays are a great time to learn how to make turkey stock. All of the large meals and gatherings usually result in many leftovers. In this post, we offer some tips on how to make the most of your turkey and holiday food prep that will help you reduce waste and stress! The...
Read More >
Pressure canning venison is quite easy, saves freezer space, and produces a shelf-stable, ready-to-use product that tastes amazing. Here, we share the simple steps of how to pressure can venison. This basic recipe can also be used for canning cubes or strips of elk, beef, pork, bear, or lamb. Raw pack or Hot pack...
Read More >
In the fall apples are cheap and abundant. Making this chunky spiced applesauce is a great way to preserve some of that bounty. Thanks to Marissa McClellan for sharing this recipe with us, from her book Naturally Sweet Food in Jars. Marisa suggests sweetening this chunky spiced applesauce with a splash of apple juice...
Read More >
