Love learning about new jars? Read on for details about the line of Anchor Hocking canning jars, available from our friends at Fillmore Container, as well as a chance to win a case to use in your own kitchen!
When it comes to gathering vessels for preserving, I have always been something of a magpie. I like to use jars of different shapes and from different makers. The result is a pantry that gives off a sense of happy, appealing chaos (of course, it’s only an appearance. I always know what’s in there, down to the very last item). It also allows for a preserves closet where you almost always have exactly the right sized jar for dinner prep, potluck preparations, or a gift basket.
Thanks to our friends at Fillmore Container, I’ve recently added a new line of jars to my kitchen and I am quite pleased to have them. Made by Anchor Hocking, these sturdy, squared off jars are an affordable, pleasing option for any home canner. If you have any vintage Anchor Hocking jars in your collection, the shape and heft of these jars will be familiar (though sadly, these are not quite as graceful as the ones our grandmothers knew and used).
These Anchor Hocking jars come in three sizes – quarts, pints, and half pints. Fillmore sells them without closures, which allows you to choose from a world of possibilities. They have regular mouth openings and so can be sealed with Ball brand lids and rings, with open stock lids and rings from Fillmore, or with one-piece lids designed to be used on jars with continuous threads (if you’re curious how to can at home using one-piece lids, check out my tutorial).
Having canned a bit in these jars over the last few weeks, I can tell you that they perform beautifully. They are true to size, strong, and seal well. I also really appreciate the fact that the slightly square shape offers up four smooth sides for labeling. If I were canning for a baby or wedding shower, I’d stock up on the half pint size, order some custom labels from CanningCrafts, and offer up the prettiest party favors this side of Pinterest.
This week, the folks at Fillmore are sponsoring our giveaway. One lucky winner will get a case of the Anchor Hocking jars (jar size is winner’s choice), a dozen lids and rings, and a $25 gift card, good on the Fillmore Container website (perhaps you’ll want to use it to get a copy of Naturally Sweet Food in Jars!). This giveaway is open to US and Canadian residents. Please use the widget below to enter.
Disclosure: Fillmore Container is a Food in Jars sponsor. Their participation my sponsorship program helps keep this website afloat. They sent the jars pictured in this post for review and photography purposes and are also contributing the prize, both at no cost to me. However, all thoughts and opinions expressed here remain entirely my own.
Salsa!
Our honey would be great in these jars!
I am canning green beans1 Good year for them.
I’m not canning this week, but I’m hoping to do some pickles and roasted tomato sauce.
Cherry, cherry, cherry! Cherry jam and sauce.
I am so in love with blackberries this season and have made a few batches of jam. Sure will be nice to have this winter.
Maybe some strawberry jam.
Escabeche with onions, carrots, and jalapenos
Peach butter this week! Awesome peaches in our CSA box.
I did mulberry jelly and pickled garlic scapes.
Brand new to canning – would love to try to can my own tomatoes! 🙂
I plan to can some cherry ketchup – it’s my three year old niece’s favorite!
It’s strawberry jam season in our part of the world!
I just got a new recipe book for jams & jellies; savory jellies for BBQ glazes & marinades. I was just looking for cute canning jars to use for Christmas gift giving. Ta Da!!!!!!
Nothing ready to can this week but hope strawberries ready for jam next week.
I have a batch of sour cherries I need to turn into filling, and strawberries for jam.
Hoping for some pickling next week.
Peach chutney
Oh yes please!
Rhubarb compote is always a hit with my house. The rhubarb sees me through until the cherries come out. Another week or two then it’s brandied cherries.
Traveling so no canning this week!
I’ve made your vanilla rhubarb jam (incredible!), mixed berry and raspberry jam and this week I’ll be making sour cherry black raspberry jam.
I am headed to NJ to pick fruit so I can start canning!
Just what I need, more jars to swoon over!
I need these in my life. I can think of hundreds of uses for them!
This is my first year gardening and canning and I am hooked! I am so glad to have found your site! Our garden is really starting to pick up for the summer – we are busily gathering tomatoes, different peppers and corn. Watermelon and cantaloupe won’t be too far behind. And fresh peaches from the farm stands have rounded out the canning projects nicely! It is so wonderful to look at our (quickly filling!) pantry and see our hard work paying off!
I’m attempting my first large scale marinara sauce canning this week! I’m very excited about it!
Raspberry-mint jam with the berries from my garden! Just made a pint of purslane-stem quick pickles and I’m really looking forward to the coming stone fruit for sauces and chutneys.
I’ve harvested a bunch of garlic scapes. I can’t wait to try the pickled scapes I put up. I also made scape relish, scape pesto, and scape hummus. The other day I had a hard time resisting the temptation of opening a newly canned jar of the lightly pickled cherry recipe you shared. Thanks for all of the tutorials and tips, I’m learning a lot. I love canning season!
The little jars are so cute!! Right now I’m canning all forms of strawberry jam from my garden strawberries!
I hope to make some more strawberry jam and maybe bread and butter pickles!
I just put up some salsa this weekend, and I can’t wait for okra to show up so I can make several batches of pickled okra, some to keep, and some to share.
Figs are starting to show up at the farmers markets in Berkeley so it’s time to make a batch of fig mostarda for our upcoming camping trips.
I am fermenting cabbage and carrots, though they seem a little too salty when I checked them.
Too salty often means that they just need more time!
Have some root veggies going to ferment – can’t wait!!
I already have Naturally Sweet Food in Jars and love it. Pickles are in my immediate future.
Something with plums.
Sticking with my old favorite, strawberry-vanilla jam.
we made pickles for the first time in twenty years! They were just as I remembered them and now I can’t wait to make some raspberry lemonade jam and some peach corn salsa, two of our hits from last year. Holy yum I”m so glad summer is here! Thanks for the giveaway, crossing my fingers that I win.
Flats of sour cherries and blueberries coming on Saturday. Time to restock my supply of bourbon cherries (used in place of maraschinos in winter cocktails), sour cherry jam, and frozen blueberries for smoothies.
Looks exciting. WE’re just about to start gearing up for the summer preserving season.
Bumper crop of raspberries this year. Canning lots of jam while i wait for cucumbers and tomatoes to come in.
always tomatoes and peaches
I just found and purchased a 4th burner pot at my local habitat for humanity restore store. A bargain for $10!! Can’t wait to try it out. Maybe with these new jars?
Squee. And summer produce is going full blast at my favorite market. Hmm, maybe some tomatoes will be first.
I’m kind of sad I have no canning at all planned. If I can get strawberries for a low price, I’ll probably make some jam.
Just made a delicious small batch of black currant jam with creme de cassis!
Summer fruit is starting to show up at local markets. Yumm jam.
Pickled scapes!
I just picked up a flat of blackberries for $5! I’m going to make blackberry lemonade concentrate. Just add water and vodka!
maybe some pickles for the 4th