Depending on which growing zone you’re in, rhubarb season may already be in full force, or it may just be beginning to show up in smallish bundles at the market. Often, the Red Variety of Rhubarb is most popular – that rosy hue just pops in those gorgeous foody posts- so it’s no surprise....
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Let’s be honest. Plastics are problematic…particularly those of the single-use variety. However, there are applications in the food and personal care industry where a plastic component is better suited. So, when is a plastic lid the better choice? To be clear…plastic lids are not suitable for processes that require heat processing or the formation...
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With a wide range of natural flavors and hues, the possibilities for kombucha mocktail & cocktail recipes are almost endless.
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We’ve got some BIG news! Fillmore Container along with Food in Jars is hosting a Food Preservation Retreat! This event is currently SOLD OUT. Join us on Saturday, June 8 for a one-day retreat focused on home food preservation. An array of regional experts will present on topics including boiling water bath canning, pressure...
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Author and blogger Amanda Feifer has a long-standing crush on food and beverage fermentation. She writes the fermentation blog Phickle, and wrote the actual book on vegetable fermentation, Ferment Your Vegetables. We are so pleased to announce that she’s joining us to teach two fermenting workshops at The Livery at Lampeter Cafe, in Lampeter...
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Kombucha is a fermented tea that has a history that dates back thousands of years. This delicious, healthy beverage is packed with probiotics and antioxidants all in the form of a fermented tea. Kombucha has become a pretty accessible product to purchase at markets and in grocery stores, and we are lucky enough to...
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Excerpted from Ferment Your Vegetables by Amanda Feifer (Fair Winds Press, October 2015). The city of Geneva, Switzerland, might as well be the set of a spaghetti western for the number of tumbleweeds that roll through town during ski season. With snow falling in the nearby Alps, residents flee to the hills, snowboards and skis in...
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Excerpted from Ferment Your Vegetables by Amanda Feifer (Fair Winds Press, October 2015). In a pretty foolproof process, radish pickles remain an especially easy first step. I always have a jar of plain radish pickles fermenting at my house, simply because they’re so easy to make and taste so good that we tend to eat the...
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