Giveaway: Lock Eat Jars from Luigi Bormioli

Lock Eat jars from from Luigi Bormioli are the first jars designed with both canning and serving in mind.

Lock Eat jars with their brand embossing

You might not know this about me, but I get positively giddy when I discover new canning jars. The most recent line of jars to send me over the moon? The Lock Eat jars from Luigi Bormioli. They are sleek, easy to use, and have a very pleasing heft to them.

An assortment of sizes of the Lock Eat jars.

They’re the first jars designed with the understanding that they will have multiple uses in our homes. They work beautifully for all manner of boiling water bath canning, but are also perfect for portable meals. The lid detaches completely and once removed, you’re left with a smooth container that’s ideal for yogurt, grain salads, and smoothies.

Lock Eat jars designed for holding juice

They come in two different shapes, and a number of sizes. The juice jar shape is available in 8.5, 20.5, and 34 ounces, and the straight-sided jars hold 2.75, 4.25, 6.75, and 11.5 ounces. All the Lock Eat jars are made in Italy, and are safe for both the microwave (once the lid is removed) and the dishwasher.

A GIF of how to securely close Lock Eat jars.

The lid is really easy to lock into place as well. Holding the base of the jar firmly, you just push the stainless steel arm down until it slides into position.

Lock Eat jars in a canning pot

I’ve had a small assortment of the Lock Eat jars in my kitchen for a little over a month now and have used them for leftovers, dry good storage, packed lunches and canning. So far, I like them a whole lot.

Hot Lock Eat jars ready to be filled

Using them for canning feels very much like processing preserves in Weck jars. Before you start making your preserve, arrange your selected jars in a canning pot (I’m using the Lagostina Martellata pasta pot here – more on that next week). Remove the rubber seals from the lids and arrange the glass lids in the pot as well. Bring to a boil. In a separate pot, simmer the rubber seals to soften.

Lock Eat jars filled with grape jelly.

Once your preserve is ready, remove the jars from the canner and fill them to the bottom of the solid glass band that runs around the top of the jars. This is a little more headspace than one leaves when working with mason jars, but it makes sense once you remember that the lid sits in the body of the jar and so takes up some of the header space.

The lid of a Lock Eat jar

Once the jars are filled, you ease the rubber seals back onto the lids, taking care to ensure that the tab is positioned so that it won’t be in the way of the latch when you go to lock the lids into place.

Three filled and closed Lock Eat jars

Then you wipe the rims and the top interior of the jars, place the lids onto the jars and carefully lock the lids into place.

(If you’re curious about the contents of these jars, check back tomorrow, when I’ll be sharing a recipe for low sugar grape jelly.)

The Lock Eat jars play nicely with regular jar lifters, provided that you take care to place the lifter on the sides of the jars, rather than get them tangled up with the lid latch. Set them into your canning pot and process as your recipe instructs.

Using a jar lifter to move Lock Eat jars

Once the processing time is up, remove the jars from the canner and set them on a folded kitchen towel to cool. Once the jars are completely cool, you can check the integrity of your seal by carefully releasing the clamp, grasping the lids, and lifting. If the lids stay firmly in place, the jars are sealed and can be stored in the pantry. As always, any unsealed jars should be refrigerated and used promptly.

The rubber seals can be safely reused for canning as long as they remain springy and in good shape. If they seem to be losing their elasticity, you’ll want to order new ones prior to canning with them again.

Cooled and sealed Lock Eat jars.

Because they want to spread the word about their new jars, the folks at Luigi Bormioli are offering up five sets of Lock Eat jars for this week’s giveaway. Each of the five winners will receive an assortment of 14 food and juice Lock Eat jars, at a retail value of $125.

To learn more about Lock Eat jars and watch a video of them being used for canning, make sure to visit this page on the Luigi Bormioli website. Use the widget below to enter the giveaway!

a Rafflecopter giveaway

If you like the looks of the Lock Eat jars, you can follow Luigi Bormioli on Facebook, Twitter, Pinterest, and Instagram. Make sure to use the hashtag #LBandME if you post about them.

Disclosure: This is a sponsored post. Luigi Bormioli sent me the jars you see pictured here and paid a small fee to compensate me for my time and attention. All opinions remain entirely my own. 

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378 responses to “Giveaway: Lock Eat Jars from Luigi Bormioli”

  1. These would be great for storing my herbs and kefir and I would definitely try canning. These are beautiful looking jars.

  2. Absolutely love the idea of canning without bands and having them rusting in the canner, although I must admit that I do remember canning with rubber seals.

  3. I would love these for apple butter. That way I could make multiple jars of difference sizes and use the same ones over and over.

  4. Ok, I must be a canning jar nerd, too, because I’m going to order some RIGHT NOW even though I’m done canning for the year, too (thank goodness….enough is enough!). But these jars make me wish my grape vines would hurry up and GROW, darn it, GROW!, so I could make both grape jelly and grap juice to put in the beautiful jars. Guess I’ll have to use them for wine in the meantime….oh well!

  5. Those are gorgeous! I’d put up some apple butter to start, and also some applesauce. Would love to win a set!

  6. I love that all parts are reusable! I love that it cuts down even more on packaging waste, a big reason for canning for me anyway!

  7. I have never seen these jars. I would love to give it a try. Plus all reusable parts is awesome! Thanks for the give away.

  8. My mother has been making a lot of juice lately so my first thought is to give some of the juice jars to her. I’m getting ready to can applesauce, so I’d use some of the regular shaped jars for that.

  9. These remind me of the jars my grandmother used for canning! She was old fashioned and preserved anything she could put in a jar! 😉

  10. These are awesome! I’ve use them for jams and jellies for my family, and very possible pickles (making some for the first time this week). I’d love to try some jars that won’t get rusty with repeated use.

  11. I would make jam/preserves and also freeze soup in them. Might even make some cocktail bitters in them too.

  12. I have canned with Weck jars as well and I like them but I don’t care for messing with the little clips. I like that the Lock Eat jars come with the jar closure attached! Plus, the Lock Eat jars are gorgeous!

  13. I am an avid fermenter, canner, forager, preserver, seasoned salt maker, collector, and all around jar lover! These jars are so beautiful!

  14. These are amazing little jars! I would use these for canning jams and jellies, as well as for storing leftovers in the fridge, taking my lunch to work… the possibilities are endless!

  15. Would love to use these jars for everything: canning, freezing, dry goods storage, flower vases, etc. etc. They are beautiful!

  16. Thank you Marisa for showing these jars to us, we would not have known about them if it wasn’t for you. I love the look and the possibility of using them for many different things in the kitchen. I hope I win a set of them to try. Cathy

  17. These look amazing! If an antique Ball jar and a Weck jar had a baby, this would be it! I love the all glass aspect. And, with a stay put lid, they’ve solved the Weck jar shortcoming.

    I would use these jars to make and preserve my famous cranberry chutney. I may have to make a double batch: give away go in regular mason jars, keep stay in these beauties.

  18. Oh dear! These jars are lovely. I would have multiple uses for these jars in my kitchen. Dry goods, leftovers, canning, homemade lotions, etc. The list would be endless! Thanks for the give away!!

  19. I would love to use these jars for a variety of things, mostly canning and storage. I love that the seals are reusable!

  20. I make my own beauty & health lotions, potions, & notions, etc. & these would be great to store them in. I love them, they are practical, & pretty. Thank you for the chance to win such a wonderful prize.

  21. I like to use recycled jars for storing leftovers, so I know these would be used for that, and would be a major upgrade. I can also see these being pretty enough to sit out on the counter or table for storing all sorts of food. And, of course, for canning. Very handsome. Like very much.

  22. These would be great in all kinds of ways! Jams, chutneys, pasta sauce, leftovers, dried goods, the list goes on and I love that the seals are reusable too!

  23. I would use these lovely jars for canning and for storage and serving. They are absolutely lovely and I am digging the latch design!

    Thank you for the giveaway!

  24. Thanks to Food in Jars for showing me all the cool new canning items in the DIY world! These are such clever (and pretty) jars!

  25. I’d use these jars for giving edible Christmas gifts like homemade caramels or candied orange peels, candied nuts…

  26. Those are beautiful jars. I would use them for canning the apple butter and cranberry sauce, but they are so cute I would use them for general storage as well.

  27. Jam and more jam! Also homemade maraschino cherries for our fancy bar, and I’d keep the angostura sugar cubes that we made fresh in one too!

  28. Bormioli makes amazing glass products! I absolutely love and use their glass everyday! It would be wonderful to own these jars!

  29. I would probably use them for general storage of bulk items. But I think they would be great filled with homemade pumpkin butter or small batches of homemade sauerkraut.

  30. Before canning, I would fill my cupboards and refrigerator with these beautiful jars to hold pantry supplies, spices, herbs, nuts, seeds, grains, and much more. Then…I’d start jarring…maybe some quick pickled vegetables to add a hint of summer to the upcoming fall foods.

  31. These jars are beautiful! I would love to fill these with late fall tart fillings…and would hoard these lovelies for myself, fearing the pretty jars might never return, once gifted! <3

  32. I constantly have an ever changing set of 5-6 jars of chutneys, mustards, pickles. and other savory spreads and sauces in my cabinets. I’d love to add these jars to the mix!

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