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Our Kentucky warehouse is experiencing some severe winter weather at this time which may cause delays in shipping. We apologize for any inconvenience that this may cause you. Please call our Customer Support Team at 1-800-473-4144 for updates. Thank you.
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What type of fruit do you love canning the most?
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Here is a friendly canning reminder to help you make sure that your delicious canned asparagus does not get ruined.
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If you love the lemons life throws at you let it show.
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packaging is personal for people who prepare produce perfectly.
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Let's all "relish" in what a joy it has been to celebrate canning month together.
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Do you have a secret family recipe that is amazing?  Feel free to share it with us if you're so inclined. 
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Do you have a a favorite fruit spread? Let us know your preference.
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Orange Marmalade
Makes 10 jars of our items G265, or G044J (80 oz. total)

1 3/4 pounds oranges (about 4 to 5 medium)
1 lemon, zest finely grated and juiced
6 cups water
8 cups sugar

1. Cut oranges into 1/8-inch slices, removing the seeds as you go. Stack the orange slices and quarter. Place the oranges into pot. Add the lemon zest, lemon juice, and water to the pot. Over high heat, bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to a simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.

2. Prepare hot water bath, sanitize jars and wash plastisol lids

3. Place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar stirring continually. Mixture is ready once it reaches 220 to 224 degrees F or darkens in color, approximately 15 to 20 minutes. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.

4. Fill sanitized jars to just below the bottom of the threads of each jar. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist towel and top each with a plastisol lid.

5. Place jars in hot water bath, making sure there is space between jars Add additional water if necessary to cover the jars by at least an inch. Boil for 10 minutes. Using canning tongs carefully remove the jars from the water. Let marmalade sit at room temperature for at least 24 hours. Once open, store in the refrigerator. Store in a cool dry place.
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Honey-Spiced Peaches
Makes 3 jars of our items G014, G015, or G016 (96 oz. total)
8 pounds peaches
1 cup sugar
4 cups water
2 cups honey
1 1/2 teaspoons whole allspice
3/4 teaspoon whole cloves
3 sticks cinnamon

1. Prepare hot water bath. Heat jars and lids in simmering water until ready to use. Do not boil.
2. Wash, peel and pit peaches. Leave peaches in halves or cut into slices, if desired. Treat fruit to prevent browning.
3. Combine sugar, water and honey. Cook until sugar dissolves. Add peaches in syrup one layer at a time and cook for 3 minutes.
4. pack hot peaches into hot jars leaving 1/2 inch headspace. Add 1/2 tsp allspice, 1/4 tsp cloves and 1 stick cinnamon to each jar.
5. Ladle hot syrup over peaches leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Apply lid to jar
6. Process filled jars in a hot water bath for 10 minutes, adjusting for altitude. Remove jars and cool.
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How do you like your cucumbers?
Recipe makes 7 jars of items G014, G015, or G016 (224 oz. total)
8 pounds small pickling cucumbers
4 cups water
4 cups distilled white vinegar
3/4 cup white sugar
1/2 cup pickling salt
3 tablespoons pickling spice, wrapped in cheesecloth
7 1-quart canning jars with lids
7 heads fresh dill
7 cloves garlic
1. Place cucumbers in a large pot and cover with ice cubes. Let them sit for at least 2 hours but no longer than 8. Drain and pat dry.
2. Place the water, vinegar, sugar, pickling salt, and pickling spice into a saucepan. Bring to boil, and simmer for 15 minutes.
3. Sterilize the jars in boiling water for at least 5 minutes. Pack the cucumbers into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Add 1 dill head and 1 clove of garlic into each jar. Pour the hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe the rims of the jars with a moist towel to remove any residue. Top with washed plastisol lids.
4. Carefully lower the jars into hot water bath. Leave space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes
5. Remove the jars from the water bath and place onto a wood surface. Allow time to cool. Store in a cool, dark area, and wait at least 1 week before opening.
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Get containers. Get closures. Get artwork. Get it decorated.
Get containers. Get closures. Get artwork. Get it decorated.

Container & Packaging Supply stocks over 2,200 different containers and closures in its fulfillment centers and has access to thousands more through its nationwide network of vendors and manufacturers. If we don't have what you're looking for, chances are we can find it for you. Browse, shop or buy online:

Container & Packaging Supply stocks a variety of container styles in plastic, glass and metal: boston round bottles, modern round bottles, single wall jars, double wall jars, straight wall jars, industrial round bottles, dairy-style containers, cosmo round bottles, glass beverage bottles, vials, and more.

Additionally, Container & Packaging Supply stocks a variety of closures: non-disclosing caps, lids, dispensing caps, flip top caps, disc top lids, yorker spouts, sprayers, trigger sprayers, fine-mist sprayers, spice/sifter caps, dispensing pumps, treatment pumps, screw caps, snap caps, push-pull caps and more.

Container & Packaging Supply is a family-owned business that has been providing packaging and logistical expertise for over 35 years.

Headquartered in Eagle, Idaho (seven miles west of Idaho's capital, Boise) Container & Packaging Supply has expanded its operations beyond a primarily local Northwestern business to serving customers in all 50 states and over 70 foreign countries.

Container & Packaging Supply strives to build partnerships with customers and vendors by providing packaging and logistical expertise in an accurate, adaptable, consistent, honest, proactive, and responsive way.
Contact Information
Contact info
1345 E State Street Eagle, ID 83616