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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- How to Make Your Own Infused Olive Oil… the Safe Way!
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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.
The bright green and red colored ingredients in this yummy recipe make it the perfect gift for the holidays! Presented in a beautiful Swing Top Bottle from Europe, you’ll be sure to impress your loved ones with a creative and thoughtful homemade gift this holiday season.
Here’s what you’ll need:
- 1000 ml Swing Top Bottle (available at www.eBottles.com)
- 1/2 bag of cranberries (medium sized bag)
- 1 fresh lime
- 1/2 of a 26 oz. bottle of vodka
- Poke a hole in each cranberry with a sharp knife.
- Place the cranberries into your bottle, filling it up about a third of the way.
- Peel off the rind of the lime and place it into your bottle with the cranberries.
- Fill the jar up to the top with more cranberries.
- Add a little bit of sugar (2 tsp or less) to cancel out the bitterness of the cranberries.
- Pour vodka on top of the cranberry-lime-sugar mixture, seal the bottle, and give it a good shake.
- Let your infused vodka sit for anywhere from 2 weeks to 2 months, giving the bottle a good shake every day or two, to ensure that the sugar mixes throughout.
For an added personal touch, include a ribbon and handwritten label.
Recipe adapted from Fancy Napkin.
With Christmas just a little over 3 weeks away, it’s the perfect time to create a batch of coffee liqueur for the holidays, making it the perfect gift for friends, neighbors and co-workers alike. It’s not only easy and inexpensive to make, but it’s also delicious and fun! Plus, homemade gifts add a personal touch that makes them even more special.
You can find bottles for your homemade gifts at www.eBottles.com, where you’ll have the option to choose from a selection of distinctive and decorative Swingtop Squares, Flasks or Swingtop Rounds that are imported from Europe. You may also want to consider the unique Marasca Squares or the stylish Dorica Glass Bottles.
Here is what else you’ll need (makes 4 cups):
- 2 cups water
- 3 cups sugar
- ¾ cup instant coffee granules
- 2 cups vodka
- 1 or 2 vanilla beans (can be substituted with vanilla extract)
Bring 2 cups water to boil in a heavy medium saucepan. Add sugar and coffee. Reduce heat to very low and stir until sugar and coffee are dissolved.
Remove from heat and let stand until cool (about 1 hour). Mix vodka into coffee syrup and pour mixture into a large jar (if you don’t have one large enough, you can get the 1000 ml Wire Bail Jar at eBottles.com).
Scrape in seeds from vanilla bean halves. Add bean halves to jar. Stir to blend. Cover and let stand at room temperature at least three weeks (up to 6 weeks if you like, more time makes it even better!). When your coffee liqueur is ready to be bottled, be sure to discard vanilla bean halves before filling into decorative bottles using a funnel.
Your ‘sweet coffee goodness in a bottle’ makes a thoughtful gift that is sure to be cherished by your coworkers, neighbors, family and friends.
Recipe adapted from Bon Appetit’s March 2010 issue.
Our distinctive Swing Top Flasks are made in Italy and come with a wire bail mechanism and reusable rubber gaskets attached to the bottles.
The rubber gasket ensures a leak proof seal, will hold carbonation, and the bottles will create a vacuum seal for home canning your product.
The tops are white and have a porcelain look, but like most things today, they are made from plastic. We offer these bottles in 250 and 500 ml sizes, which equates to about 8.5 and 17 in fluid ounces.
With its classic and distinguished design, Swing Top Flasks from eBottles.com are very popular for gift giving and displaying homemade products, such as Limoncello, flavored oils and vinegars, dressings, sauces – even after shave! The clear glass allows you to instantly identify the contents and quantity remaining.
The most common question we get is whether these bottles are dishwasher safe. The answer is yes, but we recommend removing the wire bail mechanism and rubber gasket prior to running the bottles through the dishwasher to prevent corrosion.
The wire assembly is easily removed using something as simple as a pen, and easily snaps back into place after washing.
This year, shop for your Holiday Gift Giving Bottles at www.eBottles.com!
It’s fall – and for most of us, cooler temperatures have arrived. For those of you who like to enjoy a glass of hot cider on a chilly night, we came across this yummy apple cider recipe. Prepare it on the day you plan on sharing it with friends, and your home will be filled with the warm, welcoming aromas of nutmeg and cinnamon… You can also prep the cider several days, or up to a week, ahead of time if you prefer, and store it in the refrigerator. It can easily be reheated in the microwave or on the stove.
Either way, it all starts with choosing the right apples. While apples are available in stores all year long, now is prime harvesting time for apples, meaning that they are in high season. Apples are available in a variety of flavors; some are sweet (such as Red Delicious or Yellow Delicious), some are considered semi-tart (such as Jonathon and Gala), and others are known for their tart taste (like Granny Smith).
For this particular apple cider recipe, we suggest that you pick an assorted variety, mixing sweet and tart apples at a ratio of 3 : 1 or 2 : 1, depending on how sweet you want your cider to be.
And here is what you’ll need:
- 10 medium sized apples
- 1 small orange (optional)
- ½ – 1 cup white sugar (use brown sugar if you like)
- 2 cinnamon sticks
- ½ teaspoon allspice berries
- 2 whole star anise
- ¼ teaspoon ground nutmeg (best if freshly grated)
- ½ teaspoon whole cloves
- water, approximately 1 gallon
- cheesecloth, for straining
- Swing Top Glass Bottles and Funnel
- Wash your apples thoroughly, cut them in quarters and remove the seeds.
- Combine apples with all ingredients in a large stockpot and cover with water (fill to about 2 inches above the top of the ingredients).
- Bring to a boil and boil uncovered for 1 hour.
- Cover the pot, reduce heat and simmer for another 2 hours.
- Remove pot from heat and let stand, allowing mixture to cool.
- Strain mixture into a bowl and discard solids. Strain mixture again through a few layers of cheesecloth.
- Fill into Swing Top Glass Bottles using a funnel. Serve hot or cold, garnish with cinnamon sticks.
This recipe makes approximately 1 quart of cider.
|Fancy Imported Bottles from http://www.ebottles.com/|
Maybe you have seen garlic or herbs mixed with oil. The way it is done commercially is to first preserve the water-containing garlic, herb, etc. with a strong brine or vinegar solution, and then put it in the oil.
This can be done with a food dehydrator or just by leaving in the sun. After the spices and herbs are dry, you can add them to the olive oil. Whole sprigs of thyme, rosemary, dried peppers, etc. can decorate the inside of the bottle this way.
2 750ml bottles of pure grain alcohol
zest of 17 lemons
3.5 cups of white sugar
5 cups of water
Zest the lemons, put them in a glass one-gallon jar with the alcohol and let it sit for 45 days. Then mix the sugar and water in a pot and bring to a boil for 5 minutes. Let the mixture sit until completely cool and then mix with the alcohol and lemon infusion. Let that mixture sit for 45 days. Then filter the mixture 4 times using #4 coffee filters. Bottle the liquid and put it in the freezer.
That’s the short, basic version. For more detailed instructions, check out the 10 Easy Steps below!
10 Easy Steps to Make Limoncello…
This is basically a long version of the Limoncello recipe that omits no details or explanations. If you plan to make Limoncello at home and have never tried it before, you should read this very closely.
Step One: The first step is to select your lemons. Whenever possible, select organic lemons because it’s actually the skin you use in making Limoncello and that’s also where all the pesticide is. Organic lemons also aren’t waxed, another thing that you don’t want to end up in your liquor. Try to choose thick-skinned lemons with smooth skin. This will make it a lot easier to zest the lemon.
Step Two: Wash the lemons. You’ll need to do this whether or not they are organic but if they aren’t organic it’s more of an ordeal. You need to scrub them under very warm water with a vegetable brush or some other plastic scrubber. Remove all stickers or stamps and as much of the wax as possible, then dry them with a paper towel.
Step Three: Zest the lemons. Using a Microplane Zester makes doing this step quickly and doing it well. Place a cutting board or a large piece of aluminum foil down to catch all the zest. Then use the zester to remove a thin layer of zest from the whole lemon. If you get even a little bit of the white pith just below the zest, it will make your Limoncello bitter. So don’t take chances, if the lemon is bumpy and you can’t get all the zest without hitting the pith elsewhere, let it go.
The lemon in the picture on the left has been zested. Notice how it is still yellow because only the outer skin was removed without touching the pith anywhere. This step is all about quality over quantity. Our recipe calls for 2 more lemons than what you typically see because it is so important not to worry about not having enough zest. With the Microplane, you should be able to zest all 17 lemons in about half an hour.
Step Four: Filter the liquor. This should actually be done simultaneously with the zesting to save time. Any water filtration pitcher, such as a Brita pitcher, will work. Pour one bottle in, let it filter, pour it into a regular clean pitcher, then back in the top and repeat the filtration about four times for each bottle of liquor.
Whenever possible, use grain alcohol for authenticity. It’s difficult to get because many states don’t allow it to be sold. Vodka tends to have a flavor of its own that is imparted to the Limoncello. However, 100 proof, mid-grade Vodka is the next best thing. If you must, you can also use the 80 proof, but more alcohol is better for making Limoncello.
Step Five: Combine the zest and the filtered liquor into a clean one gallon glass jar and screw the lid on tight. If the lid isn’t tight enough, put a piece of plastic wrap on the top before screwing on the lid. You can use any glass jar of sufficient size from eBottles.com. Put a label on the jar that tells you at least the date and some additional details about how you made it. You may also want to number your batches and track them if you like.
Step Six: It’s a good idea to keep the jar in your kitchen for the first week to ten days and shake it up about four times during that initial period. After that, let the mixture sit and infuse for a minimum of 45 days, longer if you can stand it or if you forget about it. This is where all of the lemon flavor comes from so don’t short-change yourself here.
Step Seven: Add the simple syrup by bringing 5 cups of water to a boil, remove it from the heat and stir in 3.5 cups of white sugar. Then let it sit until it cools down to room temperature. It’s best to use filtered water and regular white sugar. Other types of sugar such as raw sugars tend to have subtle flavors of their own (most notably molasses) that will show up in the final product. Once the simple syrup cools down you can just add it to the lemon/liquor infusion, screw the lid back on and shake the jar. Mark the date you mixed the infusion with the simple syrup on your label.
Step Eight: We suggest that you wait for at least another 45 days. The longer the mixture rests, the smoother the flavor of the final product. (Optional: You can also filter first and then let it sit longer in the bottle).
Step Nine: Filter the Limoncello. This is one of the most important steps and by far the most laborious. However, you should never skip it. The filtration actually gives Limoncello the color, clarity and flavor you expect from it.
First, use a flat-bottom permanent coffee filter that you can buy at the grocery store. Put the filter in the funnel, and the funnel in the container you’re using. Then ladle the Limoncello out of the storage jar and through the filter. This first pass removes all of the zest and other large debris.
Then comes the tough part. Take flat-bottom disposable coffee filters, the ones with the fluted edging, and put them inside the permanent filter. This is basically double-filtering and you should repeat this step a second time. Then, on the last pass, just put the Limoncello through the permanent filter by itself in case any debris or zest gets back in there during the filtration process. So, that makes two filtrations with just the permanent filter and two filtrations with the permanent plus disposable filters.
When filtering, you want to be patient and preserve as much of the liquid as possible, but there will come a point when it looks like there’s more liquid at the bottom but no more liquid is dripping through. Do NOT try to salvage that liquid. Throw it away along with the filter (or wash the filter) because that stuff is exactly what you’re filtering in the first place.
Step Ten: Now comes the fun part: Bottling your Limoncello! On the last filtration, funnel the liquid directly into the bottles you’ll be using. You may want to wash, dry and then sterilize the bottles first. You can find any kind of bottle you want at eBottles.com. Choose from a variety of Swing Top Glass Bottles in 250 ml, 500 ml, 750 ml or 1000 ml sizes.
You’re done! A few bonus tips for you though. From experience, the Limoncello mellows a lot in the first week. So, if you’re not in a tremendous hurry, we recommend that you do your first tasting a week or so after bottling. The longer Limoncello sits, the smoother it gets. Enjoy!