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.
I love canning. I’ve made a ton of salsa this summer and marinara and harissa sauce, but processing tomatoes is a lot of work!
I want to learn how to can crisp,kosher dill pickles like the expensive ones in the refrigerated section in grocery stores.
I am also in need of some hearty soups and stews (chili, beef stew, split pea with ham) recipes. And is it possible to can food, like pinto beans made with a honey baked ham bone? I tried and failed. I think the ham bone and the ham meat in the pinto beans caused the “juice” to be too oily and the lids wouldn’t seal. I live in Atlanta at 1,000 feet above sea level so I add five minutes to everything I can.
There is no way to can crisp shelf stable pickles like the ones you get in the refrigerator section. You can make fridge pickles like them, but the heat processing softens pickles.
And the soups and stews you’re mentioning, they all need to be processed in a pressure canner. There’s no way to do them in a boiling water bath canner. And when it comes to pressure canning, you don’t adjust for altitude by increasing time. You do so by adding pressure. Check out the chart here.
Where would I find lavender to make the blackberry lavender jam?
Here’s one good option: https://www.mountainroseherbs.com/products/lavender-flowers/profile