We’re wrapping up the second week of making for the February Food in Jars Mastery Challenge. So many people have already shared their finished projects with me on Facebook and Instagram and it’s been so fun to see all of your salt preserving projects.
At the bottom of this page, you’ll find the form I’m using to collect this month’s projects (and if you don’t see it at the bottom of the page, you can also find it here). This month, there are four required fields. I’m asking you tell me is your name, the name of your project, the city where you live (just so we can see the kind of geographic distribution), mark a check-box telling me what category your preserve (or preserves, if you made more than one) fell into.
Those are the only details I need to count you among the participants, but like last month, more fields do exist on the form. There’s a space to share a link to your project. That link can go to a blog post, a specific picture on Instagram, a Tweet, a post on Tumblr, or to a picture on Flickr or Google Photos. Just remember that you need to set your privacy settings so that wherever your post is, it is publicly available.
With more than 1,600 people signed up for this challenge, I cannot do a comprehensive round-up. However, just like last month, I will do my very best to link out to as many people as I can, though.
Please remember that the deadline to submit your salt preserve in order to be counted in the monthly total is Monday, February 27 (because let’s face it, I’m not going to be working on the round-up until the 28th anyway).
Oh, and if you’ve been sitting on the fence about participating, I’ve expanded the March topic a little. We’re going to be making both jellies and shrubs. Join us!