Oh My Goodies Freebies: Review: eBottle.com & Sweepstakes

Oh My Goodies Freebies: Review: eBottle.com & Sweepstakes

Easy Reference Guide to Finding the Right Bottle for your Capsules

With the help of our new reference charts, it will be easier for you determine which size bottle is right for your capsules. It’s as easy as 1-2-3!

Step 1: Select the right size capsule for your product.

Capsule Sizing Information

Size "000" holds about 1,370 mg, size "00" holds about 950 mg, size "0" holds about 680 mg, and size “1” holds about 500 mg.


The weight depends on the density of the powder you are using. Some powders are much denser than others. It also depends on the fineness of the powder. The only way to be sure is to check the weight of each individual material. On a scale accurate to within one-tenth of a gram or even to one-tenth of an ounce or even to a gram, you can weigh 24 empty capsules and then compare with the weight when full.


If you only want a small amount of active ingredient, then you can mix with a material such as milk powder or rice powder as a filler. That way you can use "0" or "00" size capsules with various weights of active ingredients.

Step 2: Select the right size bottle for your capsules.

Reference the chart below to find out how many capsules will fit in one bottle. The left column shows you the capsule size, the capsule count is listed in the center column, and the corresponding bottle size can be found to the right. It’s that simple!

Capsule Size	Bottle Count	Bottle Size
1	30	60 cc
1	60	100 cc
1	90	120 cc
1	120	150 cc
0	30	100 cc
0	60	120 cc
0	90	175 cc / 180 cc
0	120	200 cc
0	180	300 cc
00	30	100 cc
00	60	180 cc
00	90	275 cc / 300 cc
00	120	400 cc
00	180	500 cc
000	30	120 cc
000	60	200 cc
000	90	300 cc
000	120	400 cc
000	180	500 cc

Step 3: Purchase Your Bottles at www.eBottles.com

Now that you have a clear understanding of the bottle size you need, simply click the link below to order.

Click here for HDPE Plastic  

Click here for PET Plastic

NEW Affiliate Program - Earn 5% in Commissions!

Join Now, Start Earning Cash Today With eBottles.com.

How Do I Join? It's Easy!

Click Here to apply for our Affiliate Program. Once approved, download one or more of our banners and/or text links. Put up the banner and/or text link on your website, and you're in business!

The eBottles.com Affiliate Program is a simple way for anyone with a website, blog , newsletter or Facebook page to earn cash by referring customers to eBottles.com.

It's FREE and easy. Once you're signed up to be a eBottles Affiliate, you'll have access to a variety of web banners, text links, datafeeds and more to place on your site.

eBottles Program benefits:

·         Earn 5% Commissions on your referred sales

·         High Conversion rate

·         Conversion rate consistently between 18% and 25%

·         High value orders

·         45 Day Cookie Duration

·         We do all the work!

When you join the eBottles.com Affiliate team, you're joining forces with the industry leader in packaging products on the Web. We take care of the customer's entire shopping experience: fulfillment, customer service, and shipping, and we track the sales generated from your site. It's a simple program that takes only seconds of your time and proves very profitable for Affiliates with targeted, steady traffic.

How Do I Join? It's Easy!

Click Here to apply for our Affiliate Program.Once approved, download one or more of our banners and/or text links. Put up the banner and/or text link on your website, and you're in business!

Please note the following:
• Search marketing guidelines: We do not allow the following search engine marketing methods: trademark bidding on branded terms and product names, or any variations or misspellings thereof; direct linking; or use of trademarks and misspellings in ad copy. Any violation of these guidelines will result in removal from the program. Please review our search policy for more details.
• Serviceable Shipping Areas: mainly United States and Canada

eBottles Tapered Corks are Offered in 5 Different Sizes...

As an eBottles customer, you have become accustomed to the fact that all the closures we offer are a perfect fit for the bottles we sell - and that they are designed to provide leak-proof seals with our bottles when used correctly.

In the case of our tapered corks, they are a perfect fit for our Plastic and Glass Message in a Bottle bottles, but ever so often, we get asked about the measurements of these corks by those of you out there wanting to order just the corks for some bottles that you already have.

While we would still prefer that you use our corks with the bottles we sell - just because that’s the only way we can guarantee that they will be a perfect fit - we also went ahead and took the measurements for you, so that you have a better chance of finding a match for the bottle you already have.

Please reference the table below for the measurements of our tapered corks, available to order under the Closure section of our website at www.eBottles.com.

The first column will give you the item description as it can be found on our website (i.e. 18/CORK, 24/CORK, and so on) followed by the measurements of the cork height, the diameter of its top and the diameter of the cork’s bottom – measured in inches.

Should you have any questions regarding these corks, or regarding any other caps or bottles, please be sure to give us a call. You can reach us toll free at 888-215-0023 where our friendly Customer Service Team is standing by… never too busy to help you out!

Cork Measurements

CORK	HEIGHT	TOP DIAMETER	BOTTOM DIAMETER
18/CORK	3/4”	1/2”	3/8”
24/CORK	7/8”	5/8”	1/2”
25/CORK	1”	13/16”	5/8”
28/CORK	1 1/8”	7/8”	11/16”
29/CORK	1 1/4”	1”	3/4”

How to Make Your Own Infused Olive Oil… the Safe Way!

Flavored olive oils and dressings make great gifts, but watch out; there are safe and unsafe ways to make infused olive oil. The unsafe way is to put anything in the oil that contains any trace of water or moisture. That includes garlic, lemon peel, fresh peppers, fresh herbs and spices. The oil will not support bacterial growth, but the water containing herbs will. Botulism bacteria can grow in this type of environment, even in a sealed bottle, however, there are several things you can do to avoid this problem.

1. Mix all the ingredients, refrigerate them and use them within a week: This is the best way if you are using fresh ingredients such as fresh basil, fresh rosemary or garlic. Garlic Oil for instance is ideal for adding to pasta dishes, then top with a little grated dry cheese.

Fancy Imported Bottles from http://www.ebottles.com/

Fill a decorative 1-Liter Swing Top Glass Bottle or a 500-ml Green Marasca Glass Bottle with extra virgin olive oil. Add a clean head of garlic (whole if desired), and leave to marinade for a few days. You can also use lemon peel, fresh or dried peppers, ginger, rosemary sprigs, etc. Alternatively, you can use a recipe for Italian salad dressing but cut down on the vinegar or lemon juice.

2. Preserve the added ingredients:
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.

The vinegar solutions used commercially are up to 4 times stronger than the vinegars you find in the supermarket. You can find them at commercial food supply outlets. Many of the herb mixes have both salt and vinegar which both prevent bacterial growth. Commercial vinaigrettes and sauces also have chemical preservatives not usually available to the home cook.

3. Dry the herbs to remove all water, leaving the essential oils:
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.

4.  Press the olives with the spices: Putting lemon, garlic, etc. in the olive press with the olives is the safest way to flavor oil. You must have your own olive press. The oils from the added ingredients mingle with the olive oil and the watery part of the spices is removed along with the olive water.

You could add essential spice oils to the olive oil to achieve the same effect.

Once you have your final product, fill it into decorative bottles so you can display it on your kitchen counter or give it to your friends as gifts. Check out our beautiful Imported Glass Bottles from Europe for your presentation of infused oils, available at http://www.ebottles.com/.

How to Make Homemade Strawberry Jam

One of the great joys of eating seasonal, local food is the unabashed, seam-bursting happiness of eating something you haven’t seen since the last harvest. It’s the kind of excitement which comes from deprivation – food is always tastier when you’re hungry, and strawberries always sweeter, juicier, strawberries, when you’ve not had them in months.

Now, for some of us, it seems entirely magical that the strawberries which would get moldy in your fridge in under a week can, if boiled and put in a jar, stay safely on your shelf for months, or years. It’s the kind of alchemy we tend to feel is best left to the experts…

But here’s the thing – preserving is actually incredibly easy, and incredibly safe. As long as you follow a few basic guidelines, you can have, by this time tomorrow, a shiny, glistening row of jam jars of your very own.

Here is What You’ll Need for Your Homemade Strawberry Jam

Ingredients

• 9 cups of washed, hulled, and lightly crushed strawberries (usually takes 7-8 quarts of berries)
• 6 cups sugar
• 1/2 cup lemon juice

Equipment

• 8 half-pint canning jars with lids, available at ebottles.com,  thoroughly washed with soap and water
• 1 extremely large pot with a fitted lid, for sterilizing the jars; the pot must be at least 3 inches taller than the jam jars you are using
• 1 stock/soup pot, for cooking the preserves (use a big one – there will be lots of bubbling)
• 1 cake or steamer rack that fits inside the extremely large pot
• 1 jar lifter (a plastic set of tongs for getting the jars in and out of the water)*

*available at kitchen and many hardware stores

Now, let’s get started…

1. Get the jam going. In the stock pot, combine the berries, sugar and lemon juice. Heat gradually until the sugar dissolves, then raise the heat and bring the berries to a boil. Continue to cook, stirring often to ensure that the bottom doesn’t scorch.

2. Skim off any foam that rises to the top of the pot. Don’t throw the foam out – it’s perfectly edible, and entirely delicious (the bubbles in the foam are caused by the rapid boiling, and contain nothing but strawberry goodness). When you’re done with the jam-making, whiz the foam up with a bit of milk or cream in a blender, pour into popsicle molds, and freeze. These will be the best strawberry popsicles you have yet encountered. Also, slip two small plates into the freezer – you’ll use those in a bit to test how “gelled” the jam is.

3. Meanwhile, sterilize your jars. Place the cake or steamer rack inside the extremely large pot. (From now on, we shall refer to this pot by its fancy preserving name: a hot water canner.) The purpose of the rack is to elevate the jam jars off the bottom of the pot, ensuring that water circulates all around them. Fill the pot with water almost to the top, cover, and set on high heat. When the water starts to boil, use the jar lifter to ease the canning jars into the pot. Make sure the jars fill completely, and are submerged. Once the water comes back to the boil, set a timer for 5 minutes.

When the timer goes off, put as many lids into the pot as you have jars (you may need to do this all in batches), and set the timer for another five minutes. When the timer rings again – congratulations! you have successfully sterilized – use the tongs to fish the jars and lids out of the water, and place them all on clean dishtowels to drain. Keep the heat on under the canner.

4. Test the jam to see if it’s ready. By now it should have thickened a bit – it will drip slowly off a spoon that you dip into it, rather than running off rapidly like juice would. Take one of the plates out of the freezer, and plop on a small bit of jam. Return to the freezer for a minute or two. Take the plate out, and run your finger through the jam. Does it more or less stay put, retaining the trail traced by your finger? If so, you’re done! If the jam is still runny, keep cooking, and test again in a few minutes.

5. Can your jam.

Using a ladle, and a wide-mouth funnel if you have one, carefully fill the sterilized jars with your jam. You need the jars to be quite full: fill them to within 1/4″ to 1/2″ of the very top (technical term for this: headspace). Using a dampened paper towel, wipe the rims of all the jars, to ensure that they are clean and not sticky. (Any jam on the rim will prevent the formation of a tight vacuum seal.) Place the lids on the jars and tighten them.

Using the tongs, return the filled jars to the hot water canner; if necessary, top up with more water, so that the jars are covered by at least 1″. Put the lid on, and when the water comes to a boil, set a timer for 10 minutes. When the timer goes off, remove the jars from the canner, and lay on clean dishtowels to cool. (You may hear a popping sound coming from the jars – this happens when the lids suddenly depress inwards slightly at the centre, as the air is driven out and a vacuum is formed. Popping sound = good.) Leave jars undisturbed for 24 hours (moving the jars, and especially touching the lids, can disturb or break the seals on the jars while they are cooling).

6. Check for a seal. If you’ve got a good vacuum seal, your jam is shelf-stable, and can be safely stored in the cupboard for at least a year. How do you know if you have a vacuum seal? One test: press down on the centre of the lid. If it has no give, and does not bounce back when you take your finger away, it’s good. (What do you do with jars that failed to seal? Put them in the fridge – they will last for a month.)

Congratulations! You’ve made jam! Put in on your toast, stir into a bowlful of yogurt, or dollop it over ice cream. Open it in six months, and inhale deeply. Seasonal eating won’t seem so limiting after all.

To get the right canning jars and lids for your canning project, simply visit us at eBottles.com

All images courtesy Arieh Singer.

Source: http://www.greenprophet.com/2008/07/homemade-strawberry-jam-recipe/