A Pomona’s Pectin and Fillmore Container Giveaway

Preserving with Pomona's Pectin

Hey canners! Pomona’s Pectin and Fillmore Container, two of my favorite preserving-related companies, have teamed up this week to offer a terrific giveaway. Because I’m a huge fan of what they do, I’m posting the rafflecopter code here to help spread the word and let as many people know about the giveaway as possible.

There will be two winners and they will each get a copy of Preserving with Pomona’s Pectin by Allison Carroll Duffy, one box of Pomona’s Pectin, one case of 6 Orchard Road jelly jars (8 oz), including lids and bands, and a lovely stainless steel wide mouth canning funnel.

Plug your info into the widget below to enter! The giveaway closes on Wednesday, August 13 and is open to both US and Canadian residents. More info about this giveaway can be found on the blogs at Pomona’s Pectin and Fillmore Container.

a Rafflecopter giveaway

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18 Responses to A Pomona’s Pectin and Fillmore Container Giveaway

  1. 1

    I’m canning strawberry, blackberry and peach preserves.

  2. 2
    Robyn says:

    Today we picked 20 lbs of tomatoes peppers and onions for our first batch of ghost pepper salsa for the season!

  3. 3
    Julia says:

    Put up spiced plum jam today. Mmmmmm.

  4. 4
    Carolyn geissinger says:

    I would like to try the pectin
    I love small batch canning

  5. 5
    Rachel Chaplin says:

    72 jars of strawberry jam today!

  6. 6
    Barbara says:

    I have a new Zojirushi bread maker that will make jam for me, and I’d love to put it up with Pomona’s Pectin in Fillmore jars, hopefully before fresh cherries disappear for the year!

  7. 7
    Rochelle says:

    Today was a peach preserve and sour cherry day. Love them both (the cherries taste like cherry pie in a jam jar!)

  8. 8
    Savonarola says:

    I’ve never used Pomona’s pectin – I admittedly don’t use a lot of pectin at all, I generally go the European route and turn out loose jams. A few odd recipes I use call for liquid pectin – my jalepeno jelly, for example. I might need to go get a box of this and do some experimenting.

  9. 9
    Karla says:

    Pomona’s is the only pectin I’ve ever used, and with how sweet my jams taste already, I can’t imagine using a pectin or procedure that requires more sugar than what I’ve been using. (Also, I won a county fair ribbon for a jam I made last week using Pomona’s, a little less than they recommend.)

  10. 10
    Stephanie D says:

    I really love these jars, pretty and simple.

  11. 11
    Debi says:

    Wow! I can’t belive this coincidence! I just did up a batch of Chocolate Cherry Conserves from Pamona’s recipes last week!!

  12. 12
    Marivene says:

    Love the Fillmore jars!

  13. 13
    Jenny says:

    Love Pomona’s! Would love the recipe book!

  14. 14
    Patricia Ward says:

    We picked 60 pounds of plums last night and I have red tomatoes galore! Plum jam and more salsa.

  15. 15
    annieg says:

    thanks for the giveaway. love to win this.

  16. 16
    mlaiuppa says:

    Wow. Thanks for the link.

    Did a balsamic fig yesterday. Will be doing a spiced fig today. That takes care of all of the figs (so far) my sister has given me.

    I still need to do a balsamic blueberry and balsamic strawberry so I’m waiting until $5 Fridays at Vons to stock up. Unfortuanately blueberries don’t grow here.

    I did manage to pick up 12 oz of currants so I’m doing more of that jam too.

  17. 17
    Beth says:

    I usually make a “topping” of sorts for ice cream with my apricot jam. I call it apricot compote. I really should use pectin! This is such a great season for so many fruits and veggies to can!

  18. 18
    Chris Dunn says:

    Getting ready to put up figs my tree is loaded

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