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Spicy Heirloom Tomato Chutney for International Can-It-Forward Day

Ball-Chutney-Animated-GIFs-3

Friends! The big day is finally here! It’s International Can-It-Forward Day (#canitforward)! All day today, there will be live demos on the Ball Canning Facebook page from chefs, bloggers, and home cooks. At 2 pm eastern time, I’ll be streaming live from my dining room, showing you how to make my Spicy Heirloom Tomato Chutney.

Today, I’ll be making this chutney with an assortment of small tomatoes, because that’s what’s currently in season in Philadelphia. As we get further into tomato season, I’ll make it with larger slicers and meaty paste tomatoes. It’s a great recipe to have in your resource file towards the end of the season, when you just need a handy way to deal with an abundant harvest!

You can get the recipe over on Freshly Preserved Ideas, the Ball Canning Tumblr page.

Can It Forward Day image

And don’t forget. Today isn’t just about live demonstrations. There’s also a charity component to the day’s events. For every like, share, reaction and comment on the Can-It-Forward Day Facebook Live videos on July 22, Ball Canning will donate $1 to the following local charities (up to $1000 per charity):

I chose The Food Trust because they are a Philadelphia-based organization that works to ensure that everyone has access to affordable, nutritious food and the information necessary to make healthy decisions. I have personally seen the positive impact they’ve had on Philadelphia in the years I’ve lived here and I’m really delighted to be able to help support them!

Let the fun being!

Disclosure: I am a paid ambassador for Jarden Home Brands’ Ball Canning brand. However, all thoughts and opinions expressed are entirely my own. 

 

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Upcoming Events: July and August 2016

class image revised

In past years, I’ve made a critical error during my book tours and that is that I spent so much time on the road that I don’t leave myself enough time to do my own canning. This year, I’m trying to mend my ways and not commit my entire summer to travel.

So this month, I’m only doing a few events so that I can make sure I put up plenty of July produce. I’ll be back out on the road a bunch in August, though, so mark your calendars!

July 12 – Online! I’ll be streaming live from my kitchen on to the Food in Jars FB page, using Facebook Live. Festivities start at 9 pm eastern time.

July 13 – Chestnut Hill, PA! Jam Making with Natural Sweeteners, with the Weaver’s Way Co-op at the Henry Got Crops Farm in Roxborough. 7-9 pm. Register here.

July 24 – Hellertown, PA! Canning demo and book signing at the Saucon Valley Farmers Market. 10 am. Free!

July 22 – Online! It’s International Can-it-Forward day and I’ll be presenting a live streaming canning demo via the Ball Canning website. Sign the participation pledge today!

August 6 – Washington, DC! Canning classes at the US Botanic Garden. Morning class (10:30 am – 12:30 pm) features canning with honey and maple. Afternoon class (1:30 – 3:30 pm) features recipes using coconut sugar and fruit juices.

August 7 – Philadelphia! Book signing and jam tasting at Headhouse Square Farmers Market with Food Swap Cookbook author Emily Paster! 10 am to 2 pm. Free!

August 8 – Sewell, NJ! Free canning demo at the Margaret E. Heggan Free Public Library. 7 pm.

August 13 – Millersville, PA! Canning class at Homefields Farm. 10 am – 12 noon. More details here.

August 19 – Amaganesett, NY! Canning class at Amber Waves Farm. 3-6 pm. Register here.

August 20 – Great Barrington, MA! Demo and book signing at the Great Barrington Farmers Market! 9 am – 1 pm. Free!

August 21 – Hillsdale, NY! Canning class at Hillsdale Home Chef. 2:30-5 pm. $65. Register here.

August 24 – Chestnut Hill, PA! Easy Tomato Salsa, with the Weaver’s Way Co-op at the Chestnut Hill Friends Meeting House. 7-9 pm. Register here.

August 27 – Fayetteville, AR! Canning demo at the Fayetteville Roots Festival. More details to come!

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Food in Jars on Facebook Live!

assorted jars with labels

We are smack dab in the middle of canning season and judging from the number of emails I’ve been getting lately, many of you are starting to have questions about adapting recipes, changing the sizes of your batches, and whether the preserves you’ve been making are safe and shelf stable.

Next Tuesday, July 12, I’m going to spend an hour on Facebook Live, making a small batch of honey sweetened jam and answering those canning questions that you’ve been sending me. As with all things like this that I do, this will be something of an experiment. I have no idea how many people will show up, or how well it will go. But I’m hopeful it will be useful and fun for all of us.

I’ll be streaming live starting at 9 pm eastern time (I’m starting kind of late my time, in the hopes that it will make it more accessible for those of you who live out west). It will live on the Food in Jars Facebook page, and if you can’t make it when I’m on live, you should be able to view it later.

I should be able to interact with everyone live during the stream, but I thought it would make sense to gather some questions with which to kick off the evening. So if you’ve got a burning canning question for which you’ve been unable to find an answer, ask it as a comment on this post. Or send it to me via Twitter, Instagram, or Facebook.

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Upcoming Events: Cornwall and Hudson, NY!

Eight jars of pressure canned beets from a workshop at the Omega Institute.

The canning workshop at Omega this past weekend was so good. I had eight participants who were curious, engaged, and excited about cooking, making, and canning. We made a dozen different preserves (and some semi-dehydrated fruit – there was a little snafu with the dehydrator) in just 12 active hours. I left feeling so invigorated and inspired to do more weekend-long, hands-on workshops.

I’ll be up in the Hudson Valley through July 4 and I have two more in the region if you happened to be based up here. Details are below. I hope some of you can make it!

(PS – I didn’t manage to write a link round-up post this weekend, but the winner of the Opinel giveaway last week is #279/Maura. Congratulations!)

Tuesday, June 28 (Cornwall, NY)
I’ll be at the Cornwall Public Library in Cornwall, NY for a canning demo and book signing. The demo starts at 6:30 pm and the program will last about an hour. Afterwards, I’ll have copies of all three of my books available for sale and, as always, I’ll be delighted to sign them.

Wednesday, June 29 (Hudson, NY)
Two years ago I taught a workshop at Valley Variety in Hudson, and I liked it so much that we’re doing it again! This time, we’ll be making two recipes from Naturally Sweet Food in Jars (Vanilla Peach Jam and Tomato Chutney) and digging in the details of preserving with natural sweeteners. I’m also bringing an assortment of preserves from my pantry, that shop owner Chuck will pair with cheese and wine. The class is from 6:30 – 8:30 pm and costs $50 per person. Register here.

For my complete calendar, click here.

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Upcoming Events: Omega Institute! Cornwall Public Library! Valley Variety!

farmers market cabbages

Happy summer, friends! I hope you all had good weekends, bursting with good food and father’s day celebrations. I’m dropping in this morning with a quick reminder of some of my upcoming events. I head to the Hudson Valley on Friday morning and I’ll be in the area through the holiday weekend for a family wedding. As is my habit, I’m combining vacation with a workshop, a library event, and a hands-on class.

Tuesday, June 21 (Maywood, NJ)
I’m headed up to the Maywood Public Library in Maywood, NJ for a free canning demo and book signing. I’ll be making a small batch of Strawberry Cocoa Jam and will answer all your burning canning questions. The demo starts at 7 pm and will last about an hour. Books will be available for sale and signing.

Friday, June 24 through Sunday, June 26 (Rhinebeck, NY)
This is my weekend-long canning workshop at the Omega Institute. We’ll make 10-12 preserves and will dive deep into the minutia of food preservation. There are actually a few spots still available in the workshop and we welcome last-minute registrations. Details and registration information here.

Tuesday, June 28 (Cornwall, NY)
I’ll be at the Cornwall Public Library in Cornwall, NY for a canning demo and book signing. The demo starts at 6:30 pm and the program will last about an hour. Afterwards, I’ll have copies of all three of my books available for sale and, as always, I’ll be delighted to sign them.

Wednesday, June 29 (Hudson, NY)
Two years ago I taught a workshop at Valley Variety in Hudson, and I liked it so much that we’re doing it again! This time, we’ll be making two recipes from Naturally Sweet Food in Jars (Vanilla Peach Jam and Tomato Chutney) and digging in the details of preserving with natural sweeteners. I’m also bringing an assortment of preserves from my pantry, that shop owner Chuck will pair with cheese and wine. The class is from 6:30 – 8:30 pm and costs $50 per person. Register here.

For my complete calendar, click here. 

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Cookbook Fair at Headhouse Square Farmers Market

Food in Jars and Preserving by the Pint at Headhouse Square

Quick note, Philly-area friends! This Sunday, June 19, I will be at the Headhouse Square Farmers Market from 10 am until 2 pm with a few other local cookbook authors for a small book fair.

The other authors scheduled to appear are Amanda Feifer (Ferment Your Vegetables), Jax Peters Lowell (The Gluten-Free Revolution), and Michael Solomonov (Zahav). Jill Ross from The Cookbook Stall at Reading Terminal Market will be on hand to sell books. Come out and say hi!

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