Giveaway: Orchard Road Mason Jars

August 6, 2014

stack of Orchard Road jars

In the five and a half years that I’ve been writing this blog, I’ve been asked nearly every canning-related question in the book. One that comes my way a lot is people wondering if there are options beyond traditional Ball jars.

Orchard Road jar line up

Sometimes they want a more affordable option. Other times they’re interested in jars that will give their preserves a different look from everything else out there. And once in a while, they just want a jar that will take a label nicely.

Orchard Road quarts

Happily, there’s a new player in the jar marketplace that can address these wants and needs. Called Orchard Road, they are selling lovely, simple mason jars in three sizes. The quarts and pints come in both regular and wide mouth versions, and the half pint jars come in just the regular mouth variety.

Orchard Road pint jars

All the Orchard Road jars are sold in packs of six and come in sturdy boxes that fully contain the jars. For those of you who like to store your finished jars in a box that will keep the jars out of the light, these boxes will be a godsend for you.

Orchard Road half pint

One thing to note is that Orchard Road sells their jars without lids or rings. For those of us that have giant bags full of rings and a stash of lids, this is a great blessing. If you don’t have an equally hefty collection, you can buy the lids and rings together in boxes of six.

Orchard Road lids

I’ve done a good bit of canning in Orchard Road’s jars now and really like them. The flexibility of the lids is slightly different from those made by Ball, so they don’t make the same satisfying ping noise as they seal. However, they make up for it by having a ton of open real estate so that you can scrawl the contents of the jar across the top with a Sharpie. As long as a jar has that, I’m happy.

Orchard Road used lid

Currently, Orchard Road jars have limited availability. I spotted them at the Goods Store out in Lancaster a couple weeks ago and I know that Fillmore Container has them in stock (and, they’ll be giving some away at my demo out there on Friday!).

Additionally, the nice folks at Orchard Road are sponsoring a giveaway. They’ve offered up three cases of jars and a set of matching lids. Winners get to choose the size jar. Many will enter, three will win.

  1. Leave a comment on this post and tell me about your most recent canning project.
  2. Comments will close at 11:59 pm eastern time on Sunday, August 10, 2014. Winners will be chosen at random and will be posted to the blog on Monday, August 11, 2014.
  3. Giveaway open to United States residents only.
  4. One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.

Disclosure: Orchard Road sent me some jars and lids for testing and photography purposes for free. They are also are providing the jars for the giveaway winners at no cost to me. Still, all opinions expressed are mine alone. 

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697 thoughts on "Giveaway: Orchard Road Mason Jars"

  • Last thing I preserved was bone broth from my brother’s elk. Next up will be peaches and pickles – maybe even pickled peaches. ;>

  • I made raspberry jam, blueberry butter in the slow cooker (I added lemon jest and ginger for a bit more kick), and I tried your salted brown butter peach jam recipe. Wonderful summer fruits! A question: my wooden spoon is stained blue from the berries. Does
    that fade or is it now my new blue spoon?

  • I haven’t canned anything this season, still waiting for the return of the jars from the batch last year. But I think the last thing I canned was cranberry apple marmalade.

  • I just put up 20 jars of dill pickles three days ago and now will make our blackberry
    jam for this year. I only have one jar left from last year. After that I will pick the jalapeno
    peppers from my garden and can them in a mild pickling sauce.

  • I helped my sister can some blueberry jam last night using your recipe that uses honey as a sweetener in a small batch. Looking forward to trying it again for myself. I have not canned before so a box of jars would be very helpful.

  • Last weekend I put up some blueberry butter. I got a little ambitious and decided to try a couple new canning recipes so I gave pickled sweet cherries and honey pickled radishes a try!

  • I am hopeful to get some dilly beans canned this weekend. Would like to follow it with some freezer jam if all goes well.

  • I just made your apricot thyme jam, with only the addition of honey. Here’s to a healthier, less sugary end of summer!

  • Well. My latest canning project was rudely interrupted by a broken wrist. So that free box of apples partially processed into lovely caramel apple jam, apple juice, and whatever else resulted from the successful maiden voyage of the steam juicer isn’t happening. Most of the pulp and juice is safely holding in the refrig and freezer for consideration another day. At least there is a half gallon and a few pints of apple juice which DID can beautifully.

    These jars look wonderful!

  • My most recent canning project was zucchini marmalade I made yesterday. Tomorrow I am canning pickled three bean salad.

  • I am making your dilly beans for the first time today. I hope they turn out ok! (Monday also happens to be my 13th Wedding Anniversary–wink wink:)

  • dilly beans last night! i made a pretty combo of yellow wax & green string beans, with the preserving by the pint recipe ๐Ÿ˜€ and had a ton more beans than brine, so i refrigerator-pickled the extras while the jars set.

  • My last canning project was a small batch of peach-sugar plum jam. More peaches and nectarines are next up, with some crystallized ginger…

  • I’d live to win these! My most recent canning project was plum-berry jam. I have several more waiting in the wings for me. ๐Ÿ™‚

  • My most recent canning project was fermented dill pickles, which were so much better to any dills I have made before. The fermentation added a layer of flavor that I can’t seem to get with basic pickling.

  • Pickles, pickles, and more pickles! We’re running a little behind on our growing season thanks to an unusually cool summer – great for the lettuce & radishes, not so great for the tomatoes. I’ve seen these jars at Farm & Fleet recently but wanted to read a review or 2 before I trusted them. Might have to go out & get a few boxes next week!

  • It’s my first season canning and I am making good use of the pounds and pounds of tomatoes coming out of my garden. Tomato sauce yesterday, tomato jam today.

  • Our garden has been generously supplying tomatoes, so I recently made a small batch of tomato sauce, which will be followed by tomato paste this weekend.

  • My most recent canning project was blueberry ginger jam, which I overcooked a little. On the upside, perfect on cookies! ๐Ÿ™‚

  • Dilled zucchini pickles and mixed berry jam sweetened with apple juice concentrate. Both new for me this year.

  • I’ll be canning up a tomato jam recipe as soon as I find one. Over 7 pounds of tomatoes from my CSA yesterday – tomato time was late this year, but it is making up for it. And while it isn’t canning, I’ve got watermelon to make a watermelon ale! I might pickle the rinds to serve with the beer.

  • I just made honeyed apricots recipe from food in jars preserving in small batches year round. would love to win these jars x

  • I made 10 pints of chili. Somehow it only took me (2 pints) and my husband (8 pints) about a week to finish it off. Next time I’m going to have to make 3 batches just to keep us for a few months! Of course, it doesn’t help that I hadn’t been grocery shopping in a looooong while.

  • After not canning for probably 35 years, I rediscovered it this summer. I have canned, frozen and dehydrated anything and everything this summer and it’s only half over! The most recent was corn salsa using Colorado Olathe corn from the farmers market! This weekend is peach weekend ๐Ÿ™‚ Palisade Colorado peaches – planning on getting 2 cases. Still trying to decide besides freezing for pies what I’ll be canning (that’s why I’m here!)

  • Just canned 10 pints and one quart of peaches. Now if I want to make jam or pie filling later, I can just grab a jar and go with it!

  • My most recent was a ton of strawberry rhubarb jam for a bridal shower gift I was giving out to attendees.

  • My last few attempts at fermentation have failed, so the last thing I was successful at was monkey butter. (it’s perfect on peanut butter toast)

  • I am walking out the door right now to get ingredients for your Sweet Cherry Plum Jam! Although I have tart cherries and pluots…. we’ll see what happens!

  • We just got our 6th flat of blueberries from our CSA in as many weeks. Blueberry butter and a cinnamon maple blueberry jam were the most recent canning adventures.

  • Most recent and ongoing has been tomatoes. But I’ve been thinking about doing something with peppers lately.

  • Blackberry jelly, blackberry shrub, and blackberry-basil shrub. Why yes, I am in the land of invasive (but tasty) Himalayan blackberries!

  • Cherry lime jam–it didn’t really set the way I was hoping it would, but it seems to taste pretty good ๐Ÿ™‚ I’m trying to branch out to more fruit than strawberries, which have been my main jamming fruit.

  • I made dilly beans this week from your recipe. And the beans where out of my own garden! Waiting not so patiently for them to be ready to eat.

  • Funny you should ask…My most recent canning project was to pressure can black beans with a friend who soaked way too many to eat. I usually steer clear of pressure canning because it makes me nervous but the looming expiration date on those beans kicked me into gear and voila, 75 minutes in the canner and out came 9 beautifully sealed black bean jars. Thanks for a great giveaway.

  • Sighhh… Canning season is passing me by due to a move in the middle of garden season. On a good note, our new house is next to a field of blackberries! I will be picking to my hearts content this weekend and stashing some in the freezer for canning this winter ๐Ÿ™‚

  • I made spiced tomato jam for the first time today and I’m positively in love with it- now I need more jars so I can make more!

  • I’ve always wondered why jars aren’t sold without lids or rings! These look great. I’m gearing up for peaches – that’s the only thing I really can in vast amounts. I’m also being reminded by those who love it that more strawberry sauce would be appreciated next year.

  • Hi. My last canning project was apricot jam. I felt like I scored when I found that a local organic orchard was selling little canning apricots for $1 a pound. These Orchard Road jars look very nice.

  • I picked the last of our red currants ( best year ever ) and last of the rasberries ( ditto ) and found some leftover Meyer lemon juice and frozen blackberries in the freezer. Sterilized two half pint jars in our Breville tea kettle, and made jam. It turned only a little dark with the blackberries but set well. The majority of our red currants are still extracting into the vodka for our holiday tipple. They await the ripe plums a few weeks away yet. Dig your site.

    Best wishes,


  • I recently received a small amount of yellow plums from my CSA and I ended up making a very small batch of yellow plum jam. Delicious!

  • I haven’t canned ANYTHING yet this summer but I do want to put up some salsa and canned tomatoes before the month is out!

  • Unfortunately, my most recent was Vanilla Rhubarb Jam. Unfortunate because it was so long ago (May, I believe? April?), and not because of the quality of the product. It was sooooooo good! The recipe came from your second book, of course. =] I had to take a hiatus because I was moving, but now that I’m all settled in, I think it’s time to do dilly beans and some black beans.

  • I just made a batch of Hibiscus sabdariffa jelly; the plant is also known as roselle, Florida cranberry, or Thai hibiscus. This is the plant that gives Red Zinger tea its zing! A gentleman at a local farmer’s market sells bags of the fresh calyx/seed pods. I got the recipe from a USDA bulletin issued in 1937. I love that the government has put so many of these publications online.

  • Just yesterday my friend and I canned fresh pears picked from her parents orchard with cinnamon, allspice, and cloves. We also went berry picking and made blackberry jam!

  • Slow cooker peach butter with black cardamon and cinnamon. So lazy to make, but we practically ate it with a spoon.