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Container & Packaging Supply, Headquarters
512 followers -
Get containers. Get closures. Get artwork. Get it decorated.
Get containers. Get closures. Get artwork. Get it decorated.

512 followers
About
Container & Packaging Supply, Headquarters's posts

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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Let's all "relish" in what a joy it has been to celebrate canning month together.
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What type of fruit do you love canning the most?
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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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Here is a friendly canning reminder to help you make sure that your delicious canned asparagus does not get ruined.
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Do you have a a favorite fruit spread? Let us know your preference.
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If you love the lemons life throws at you let it show.
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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

Directions
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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