Tag Archives | Can It Forward Day

Can-It Forward Day 2017

It’s August, and that means it’s time for the 7th annual #canitforward celebration with the folks at Ball Canning! Tune in tomorrow, Saturday, August 5 at 12 noon (eastern time) on the Ball Canning Facebook page for a live Can-It Forward canning demo with canning expert Jessica Piper and Kathryne Taylor of Cookie and Kate.

Then, tune in every Wednesday in August at 12 noon for the Ball Canning Preserving Summer Canning Series.  You’ll see both experienced canners and newbies join Jessica in the Ball Test Kitchen to preserve peak summer flavors to enjoy throughout the year (my video will air on August 23, so mark your calendars).

Finally, make sure to head over to the Ball Canning Facebook page tomorrow, because they’ll be launching a fabulous giveaway. All you have to do to enter is share a picture of yourself holding or interacting with one of the new jars (Spiral, Smooth, or Sharing*).

*For every package of Ball Sharing Jars purchased, Newell Brands will donate four meals to Feeding America.

And for more canning inspiration and weekly sales (check back every Sunday for a new discount), head over to FreshPreserving.com.

Disclosure: I am a paid partner for Ball Brand. However, all thoughts and opinions expressed are entirely my own. 

 

 

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Blackberry Lavender Jam on Freshly Preserved Ideas

Ball-Blackberries-Animated-GIF

This summer, I’m teaming up with the folks at Ball Canning (much like I did last year) to help spread the word about the many pleasures of home canning AND their annual International Can-It-Forward Day. You’ll be hearing lots more about the various CIFD events and the fun new tools they’ve made available online this summer over the coming weeks, so keep your eyes peeled.

To kick off this year’s partnership, I’ve got a recipe for you. I’ve actually developed a series of recipes that will live on the new Tumblr from our Ball Canning friends, called Freshly Preserving Ideas. The first of those recipes, Blackberry Lavender Jam, went live today.

This jam contains a medium amount of sugar, has a mellow hint of lavender, and is just the right balance of sweet and tart. If blackberries are already in season where you live, I encourage you to make this one immediately. And if you’ve still got some time to go, bookmark it for the moment they arrive.

Disclosure: I am a paid ambassador for Ball Canning. 

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International Can-It-Forward Day and Curried Fruit Compote from the Ball Blue Book

compote fruit assortment

Saturday, August 1 is the fifth annual Can-It-Forward day. This yearly event is organized and hosted by Jarden Home Brands, the company that makes all of our beloved Ball and Kerr products. In the past, they’ve offered a day of live streaming canning and jar usage demonstrations from New York City. This year, they’re bringing the festivities home to their new headquarters in Fishers, Indiana.

apricots

Last year, I hopped a train up to New York and joined the fun in Brooklyn. This year, I’m really excited to be heading to Indiana for the weekend to demonstrate my recipe for Sweet and Tangy Pickled Blueberries. I’ll have that recipe for you all in a couple weeks. Today, I want to talk about an entirely different preserve.

curried fruit compote recipe

As we were planning ways to get the word out about this year’s Can-It-Forward day, the nice folks from Ball Home Preserving suggested that I could pick out a couple of recipes from the Ball Blue Book to share with you guys. I went flipping through and picked out a handful of options. One that we settled on was the Curried Fruit Compote on page 134 of the newest edition of the book.

cantaloupe

I chose this one because I’ve been digging compotes lately (they’re so easy! And such a good way to capture fleeting summer fruit) and I was intrigued by the idea of an assortment of adding a savory spice blend like curry to a heap of sweet fruit.

curry powder

So, after a busy week of photo shoots and book edits, I went to my local product market to round up a ripe pineapple, a not too ripe cantaloupe (so that it would hold its shape after cutting), three pounds of peaches, and a lime (I already had the necessary apricots from last weekend’s half bushel).

bowl of chopped fruit

With products like this, the bulk of the work is in the preparation. Once you’ve peeled the peaches, pitted the apricots, seeded the cantaloupe, and tackled the pineapple, the cooking happens in a snap. I brought my curry-spiked syrup to a boil as I was finishing up removing all those pesky eyes from the pineapple and then once it was bubbling, heaped the fruit into the pot.

all the fruit in the pot

Once the fruit seemed to be heated through, I used a slotted spoon to portion out the fruit into a two-cup measuring cup and filled up the jars. The recipe in the book called for quart jars, but I opted for pints instead, because I knew that it would be a better, more usable portion for my household (and I kept the processing time the same, just to be safe).

finished compote

Once all the jars were filled, I had a few bobbing bits of fruit in the pot. I tasted a hunk of pineapple and the curry flavor was pleasantly mild. I think that come winter, I’ll be pairing this compote with scoops of cottage cheese for easy workday lunches.

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Livestream of the International Can-It-Forward Day

peaches

Saturday, August 16 is International Can-It-Forward Day. Canning events are taking place all across the globe in order to help more people discover the pleasures and practicalities of home preserving. I’m going to be at the main event at the Brooklyn Borough Hall in New York to demonstrate the Peach Sriracha Jam from Preserving by the Pint

If you’re in the greater New York region, you should come out and join the fun. If you’re a bit further flung, join us on the livestream!

Here’s the full schedule of events!

10:00am – Pepper Jelly demonstration by Chef Sara featuring the FreshTECH Automatic Jam & Jelly Maker
10:45am – Tips on urban gardening & herb preservation
11:00am – Peach Sriracha Jam demonstration by Marisa McClellan of Food in Jars
11:30am – Crafting in Ball jars with staff from Martha Stewart Living
11:45am – Hugh Acheson Preserving and Mixology demonstrations
1:15pm – Special Mixology demonstration with local mixologists
1:30pm – Salsa Verde demonstration by Chef Sarah featuring the FreshTECH Automatic Home Canning System

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