Hi, I’m Ellie. I just recently found my way into the bottle and packaging industry. Well, more accurately, the industry kinda found me. Anyway, I'm just learning the ropes here at eBottles, and each day, I'm diving into new discoveries and adventures. I invite you to join me on that journey!
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Fall is here. And we all know what this means ~ it’s time to start canning our favorite fruits and vegetables so that we may enjoy them during the cold winter months. Home canned delights also make special, thoughtful gifts for family and friends during the holiday season.
For the latter, we believe the more unique and creative the ingredients and recipes, the better. Below, we’re sharing a great looking recipe that promises to be a crowd-pleasing dish for your Thanksgiving Feast and a truly memorable holiday gift. Best of all, when properly sealed in glass canning jars, you can enjoy this delicious treat all year round!
Here’s What You’ll Need…
7 lb. pumpkin
2 lbs. tart apples
2″ peeled ginger root, minced
2 sweet onions, diced
5 cloves garlic, minced
1 Teaspoon ground black pepper
2 Teaspoons whole coriander seed
1 Teaspoon ground allspice
2 Teaspoons whole yellow mustard seed
1 Teaspoon salt
4 cups malt vinegar
2 cups white vinegar
1 cup dried currants
1 cup pumpkin seeds
4 cups light brown sugar
- Cut pumpkin into 1/2″ cubes, remove skin
- Slice peeled apples into 1/4″ half-moons
- Combine all ingredients and spices in a large, non-reactive pot and simmer for two hours (leave lid on for 1st hour, simmer uncovered for 2nd hour)
- Allow liquid to boil down to a syrup, stirring occasionally.
- Fill into hot sterilized jars, seal, and process in a boiling water bath for 20 minutes.
- Like most chutneys, this Pumpkin Chutney will benefit from a couple of weeks of resting to melt all the flavors.
- Makes sixteen 8 oz. jars. (Great jar selection at www.eBottles.com.)
Makes about Three 8 oz. Jars
What could be more welcoming than warm, freshly toasted homemade bruschetta? Just spoon these zesty tomatoes onto a toasted baguette and garnish with grated cheese and a splash of olive oil, if desired.
You will need:
3 cloves garlic, minced
1/2 cup dry white wine
1/2 cup white wine vinegar
1/4 cup water
1 Tbsp sugar
1 Tbsp dried basil
1 Tbsp dried oregano
1 Tbsp balsamic vinegar
4-1/2 cups chopped cored plum tomatoes (about 2 lb or 6 medium)
3 (8 oz) half pint glass preserving jars with lids and bands
1.) PREPARE pot with boiling water. Heat jars and lids in simmering water until ready for use. Do not boil. Set aside.
2.) COMBINE garlic, wine, wine vinegar, water, sugar, basil, oregano and balsamic vinegar. Bring to a full rolling boil over high heat, stirring occasionally. Reduce heat, cover and simmer 5 minutes or until garlic is heated through. Remove from heat.
3.) PACK tomatoes into heated jars leaving 1/2 inch headspace. Ladle hot vinegar mixture over tomatoes leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Place lid on jar and tighten.
4.) PROCESS filled jars in boiling water for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
12 oz. frozen limeade concentrate
8 oz. of your favorite tequila
2 oz. triple sec (or cointreau)
juice of 2 limes (plus a lime for garnish)
4-5 cups ice
coarse margarita salt
In a blender, combine limeade, tequila, triple sec, and lime juice. Cover and blend briefly until mixed. Fill blender to top with ice. Cover and blend until slushy and no ice chunks remain. Using a leftover juiced lime, rub the cut side of the lime around the rim of the glasses. Dip glass rims in salt. For an optional garnish, slice a lime into circles or semi-circles, cut a notch in them and hang on the edge of the glass.
MAKE AHEAD MARGARITAS-IN-A-JAR: Pour blended margaritas into 8 oz. glass jars, screw on the lids and freeze. To serve, remove from freezer & immediately dip it in salt (while the margarita is still solid and won’t come out of the inverted jar). Use a fork to break up and stir the semi-frozen margaritas into a slushy consistency. The alcohol keeps them from freezing to a hard solid state, so they’re always ready to remove from the freezer, serve, and drink.
VIRGIN MARGARITAS: Simply omit tequila and triple sec, and substitute equivalent amount of water. If made ahead, these will reach a hard ice state when refrozen due to the lack of alcohol. Remove them from the freezer and let them sit at room temperature for 10-15 minutes before stirring into a slushy consistency.Source: http://www.theyummylife.com/Make_Ahead_Margaritas
Orange Rhubarb Jam
Ingredients (makes two 16 oz. jars)
- 6 cups chopped rhubarb (approximately 1 1/2 pounds)
- 2 1/2 cups sugar
- 2 oranges, zested and juiced
Prepare a boiling water bath and two pint jars. Place a couple small plates or saucers into your freezer (we’ll use these to test the jam at the end of cooking to determine if it has reached set).
Combine rhubarb, sugar, orange juice and zest in a large, non-reactive pot. Place over high heat and bring to a boil, stirring regularly. Once mixture is bubbling rapidly, reduce temperature to medium-high and simmer for 15 to 20 minutes, until the mixture has thickened considerably.
When the contents of the pot have reduced by approximately 1/3 to 1/2, slide the pot off the heat. Remove one of your small plates from the freezer. Drop a small amount of the jam on the center of the plate and return to the freezer for 1-2 minutes.
Once the time is up, pull the plate out of the freezer. Gently nudge the mound of jam. If it holds its shape, the jam is done. If your finger slides right through it, it needs a bit more cooking time.
When you’ve determined that the jam has cooked sufficiently, remove the pot from the heat. Pour the jam into hot jars. Wipe rims, apply lids and process in a boiling water bath canner for ten minutes. When time is up, remove jars from water bath and let them cool on a folded kitchen towel.
Sealed jars can be stored in a cool, dark place for up to one year.
Recipe by Marisa McClellan, Food in Jars
- 1/3 cup flour or 1/4 cup corn starch
- 2/3 cup sugar
- 1/4 teaspoon salt
- 2 cups milk, scalded
- 3 slightly beaten egg yolks (keep the whites for the meringue)
- 2 tablespoons butter
- 1/2 teaspoon vanilla
- 1-2 bananas, depending on taste
- 3 egg whites
- 6 tablespoons sugar
Mix the flour, sugar and salt together. Scald the milk. Pour milk into the dry ingredients. Place the mixture onto the stove on medium heat. Stir constantly until it thickens and boils. Cook 2 minutes longer and then remove from heat. Add a little bit of the mixture into the eggs so they don’t cook. Add the egg mixture to the filling and cook for another minute or two. Remove filling from the stove and add the butter and vanilla. Mash 1-2 bananas and fold them into the filling mixture. Cool slightly before spooning into jars.
Note: The pretty Tureen Jars shown in the piture above are available for purchase here.
For the meringue topping, beat the egg whites in a mixer on high until light and fluffy. Add a pinch of cream of tartar and the sugar.
Heat the oven to 250˚. Spoon the meringue topping onto the jars as the topping. Place the jars on a cookie sheet and slide into oven on the middle rack. Cook for 5 – 10 minutes or until meringue looks toasted.
Original Recipe adapted from: http://rileymadel.blogspot.com/2011/08/banana-cream-pie-in-jars.html
Photo credits: Snippets of Thyme
These colorful Easter S’Mores in a Jar are easy to make and fun to give to friends, teachers, and colleagues or simply enjoy with your loved ones at home. Attach a colorful Gift Tag to your Jars with instructions on how to bake.
Tip: These are great for any holiday for which marshmallow candies are available.
Ingredients and Directions:
1. Reduce 1 sleeve graham crackers to crumbs.
2. Layer 2/3 of the crumbs in a 32 oz. jar.
3. Place 8 marshmallow bunny peeps standing up, facing out around the inside of the jar.
4. Press them up against the glass, but don’t squash them.
5. Carefully spoon remaining crumbs in the center of the jar to support the bunnies, pressing down to keep it snug.
6. On top of this pour 1-1/4 cup Easter M&M’s.
7. Spoon 1/3 cup brown sugar into center of M&M’s, gently pressing with a spoon.
Attach a Gift Tag with the following instructions:
EASTER BUNNY S’MORES
1. Empty the jar contents into a bowl. Snip the bunnies into bits with kitchen sheers or cut up with a knife. Return the bunny bits to the mixture. Mix well.
2. Melt 1/2 cup butter; add 1 teaspoon vanilla. Pour this over the dry ingredients, mixing well. Pat into a greased 9″ square pan. Bake at 350 degrees F for 15 minutes. Cool and cut into bars.
(Option: Leave bunnies whole; combine remaining ingredients and place the bunnies on top; then bake as directed.)
Makes 9 to 12 bars.
Original Recipe adapted from: http://www.bubblecrumb.com/2011/04/23/how-to-make-bunny-brownies-in-a-jar-bunny-smores/
Photo Credit: www.bubblecrumb.com
It’s a real treat – and best of all, you can prep the jars in advance, put the lids on and serve at parties, take to work, send to school, share with friends.
It’s fun and so convenient!
- 1 1/2 cups all-purpose flour
- 1 cup sugar (I usually use half white, half brown)
- 2 tsp. baking soda
- 1 tsp. cinnamon
- 1/4 tsp. salt
- 1/2 cup canola oil
- 2 large eggs
- 1 tsp. grated fresh or 1/2 tsp. dried ginger
- 2 tsp. vanilla
- 1 packed cup coarsely grated carrots (about 1 large carrot)
- 1/2 cup applesauce (sweetened or unsweetened)
- 1/2 cup chopped walnuts, pecans, raisins, or dried cranberries, or a combination of dried fruit and nuts (optional)
Preheat oven to 350°F. Butter the insides of 12 8 oz. Economy Glass Jars, or spray them with nonstick spray. In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In a smaller bowl, stir together the oil, eggs, ginger and vanilla. Add the oil mixture, grated carrots and applesauce to the dry ingredients and stir by hand until almost combined. Add the nuts and dried fruit and stir just until the batter is blended. Pour the batter into the buttered jars, filling them halfway. Bake for 30 minutes, until the tops are springy to the touch and the edges are pulling away from the sides of the jars. Cool before frosting. Serve with forks, straight from the jars. Makes 12 servings.
Original Source: http://blogs.babble.com
- 4 cups cranberries
- 1 cup water
- 2 cups sugar
Makes about four 8 oz. jars (recipe may be doubled). You can get your jars at www.eBottles.com. Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Hot Fill – Wash your cranberries and cook them in water until soft. Press through a fine sifter. Add sugar and boil for 3 minutes. Pour the boiling hot sauce into hot glass jars, leaving about ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of the jars with a damp clean paper towel; apply metal canning lids. Process in a Boiling Water Canner.
Recommended process time for Cranberry Sauce in a boiling-water canner.
Process Time at Altitudes of
Style of Pack
0 – 1,000 ft
1,001 – 3,000 ft
3,001 – 6,000 ft
Above 6,000 ft
Preparation Note: To reduce foaming, cook the berries until soft, then add ½ teaspoon of butter before berries are sieved or crushed and sugar is added.
(1) To make crushed cranberry sauce instead of sieved, cook berries until soft and then mash with a potato masher or back of cooking spoon until desired consistency. Add butter (if desired to reduce foaming); stir to melt. Add sugar; bring to a boil, stirring to dissolve sugar, and then boil for 3 minutes. Following complete directions above, fill jars, wipe rims and process.
(2) To make whole cranberry sauce, cook the berries until soft. Do not sieve or mash berries before adding butter (if desired to reduce foaming); stir to melt. Add sugar to softened whole berries; bring to a boil, stirring to dissolve sugar, and then boil for 3 minutes. Following complete directions above, fill the jars, wipe the rims and process.
This document was adapted from “So Easy to Preserve”, 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists. November 14, 2012.
We came across this idea on Better Homes & Gardens and just had to share it here with you! Who would have thought that something as simple as a canning jar could turn out to be so festive?
Duplicating this beautiful illuminated jar for your home this holiday season is simple:
1. Rinse out jars and place greenery of your choice in the bottom of the jar.
2. Add cranberries.
3. Add water to allow cranberries to float to the top of the jar.
4. Insert a floating candle.