It is the first! of! the! month! which means it is time to thank those companies who help support Food in Jars. It would not be sustainable for me to write here so often without their support! If you like something they do, please do follow a link or two and show them that you care.
Cuppow is the creator of the original mason jar travel mug topper and the BNTO, a small plastic cup that transforms a canning jar into a snack or lunch box. They also recently expanded their product line to include branded jar coozie (which I’ve been using non-stop) and they’ve teamed up with the EIO Kids Cup folks to bring the manufacturing of that kids drinking system onto US soil.
iLids is a Seattle-based small business that makes both storage and drink lids in both regular and wide mouth sizes for mason jars. Their storage lids are water tight and the drink lids can accommodate a straw. Add some to your kitchen today!
Fillmore Container is a family-owned business based in Lancaster, PA and sells all manner of canning jars, lids, and other preservation gear. If you’re wedding planning, making sure to check out this post on their blog that details all the ways you can integrate jars into your big day.
MightyNest is an amazing resource for non-toxic, natural, and organic products for homes and families. I’m currently hosting a giveaway that they sponsored for a collection of green picnic gear. Make sure to enter before it ends on May 4, 2015!
Mrs. Wages makes pectin, vinegar, and more canning mixes than I can count. Their website is an incredible preserving resource and I can’t say enough good things about their salsa mix. Make sure to sign up for their newsletter for monthly installments of canning goodness.
Fermentools offers a brilliant fermentation starter kit that involves a heavy-duty glass pickling weight, an airlock, a lid with a reusable rubber seal, and mineral-rich salt. I used the kit recently for a batch of sauerkraut and it worked like a dream! Get one (or several!) before the summer growing season gets going!
Preserving Now is a small business based in Atlanta, Georgia run by Lyn Deardorff. This summer, in addition to teaching her regular Canning Immersion Classes, Lyn has added a Summer Preserving Series at Serenbe in Atlanta and Nashville. Each class in the series features both a seasonal fruit preserve and a pickle or relish.
If your company or small business is interested in becoming a sponsor, you can find more details here. I offer discounts for multiple month purchases and am always happy to work with your budget.
These are great products but how do you keep the canning metal lid from rusting?
The lids should only be spending a short amount of time in the water. The Ball Canning guidelines have eliminated the lid simmering step from the canning workflow, so they should only be in water for the time the jars are in the canning pot. Additionally, once the processing time is up and the jars are sealed, remove the rings and dry any remaining moisture off the lids. That should help.
I have been canning for a few years now, and up until now, I have used recipes that I find around the internet. But lately, I’ve been wanting thinking of combinations I’d like to try, but can’t find recipes for. Are there general rules when making combinations to get the right ratios? For example, I like to make dandelion jelly, but it basically tastes like honey, so I’m kind of bored with plain dandelion jelly. Last year I found a recipe for Apple Dandelion jelly and the combo was better than just plain. This was made with apple juice. But I’ve been thinking the honey flavor of the dandelion would be good with other fruits, like strawberries or peaches. Are there general rules that I could follow to come up with my own new flavors?
Meg – you sound like me!
I love my fermenting lids. I pretty much have at least one thing going all the time. And I am entered for the picnic pack from Fillmore; sure hope my number comes up!
I like these monthly sponsor reminders. Makes it easy for me to go back and find a link when I need one.