This Saturday, July 14 is National Can-It-Forward Day. Organized and hosted by Jarden Home Brands (the owner of Ball and Kerr), it is designed to be a day dedicated to the celebration of home canning. This year, the live events are centered in Minnetrista, a cultural center in East Central Indiana, founded by the Ball family.
Even if you’re not in Indiana, you can still participate in the day’s events. You can watch a series of live canning demonstrations as they’ll be streaming them throughout the day on the Fresh Preserving website. All the recipes they’ll be making are listed here, so you can even can along! It’s also not too late to invite a few friends over and host your own canning party. Pull out the canner, dust off those jars and make something delicious!
In honor of National Can-It-Forward Day, the nice folks at Ball have given me a couple of items to give away to my readers. I have a Home Canning Discovery Kit and a case of jars of your choice for one lucky reader.
- Leave a comment on this post and tell me what preserve you’ll be making (or eating!) this Saturday.
- Comments will close at 11:59 pm east coast time on Friday, July 13. Winner will be chosen at random (using random.org) and will be posted to the blog on Saturday, July 14, 2012.
- Giveaway is open to US residents.
- One comment per person, please. Entries must be left on the blog, I cannot accept submissions via email.
after picking 20 pounds of blueberries I’ll be doing my first foray into canning with some blueberry jam!
If we go blueberry picking on Saturday morning, I’ll most likely make a batch of blueberry honey jam over the weekend!
Black raspberry jam. Can’t wait!
I will be eating some apricot jam I helped make at INNA jam!
Thanks, Marisa. I was so excited to hear your interview on NPR 7/12/12. http://www.npr.org/blogs/thesalt/2012/07/12/156619002/three-secrets-to-crispy-pickles-and-a-lost-recipe-found
I jumped right up and made a batch of dill pickles. I’ll be reporting on how things turn out. http://savetheharvest.net/
I will be making blueberry jam!
Canning green beans right now and eating strawberry bannana jam on toast and with
I’m canning soup. It is hurricane season here in Florida and when we get one it means no power for several days. I’m making gazpacho and veggie beef. That will get us through the worst of storms with good food. By canning, I can empty my freezer before food spoils and save my precious food. I would love to have enough to share with elderly neighbors.
On Saturday, I’m canning new potatoes from my father-in-law’s garden. In the past, I’ve canned green beans, tomatoes, pickles, relish, pears, squash and chow-chow, but this will be my first time canning potatoes!! Also, I’m going to can some chicken stock for the first time! So excited!!!
Plowing through my currants & rhubarb with jam or sauce maybe!
I’ll be making whiskey pineapple preserves!
Cucumber pickles and hopefully some pickled hot peppers if they are ready for harvest!
first time for raspberry jam
I will be eating homemade KimChi on Saturday.
Smoky Chipotle Cherries and some Strawberry Basil Jam
I’ll be making pickles (even in the heat!).
i’ll be canning curry pickled carrots, red wine roasted beets and maybe some summer squash relish. my first big canning day!
This Saturday, July 14th is my birthday–HOORAY! 🙂 I plan to make strawberry jam with my homegrown berries. YUM!
black raspberry jam! 🙂
I’m looking for a recipe for sweet cherry jam, not sour. 🙂
I just tried four of your jam recipes last week (my first ever canning projects, and they all turned out pretty well). This Saturday I will be trying pickled carrots. Thanks so much for your awesome blog! I think I have a new hobby.
I’m prepping 60 home-grown radishes for a Latin-styled pickled radish/onion that I’ll put into pints and serve on carnitas, nachos, bean dips, salads, and whatever else floats my boat. 🙂
Picked up 2 lbs of figs so that means it’s time to make some pear-fig jam.
I’m planning on some pineapple mango jam, maybe with strawberries. My friend just introduced me to jam making and canning and I’m obsessed, off to buy supplies tonight!
strawberry jam~ yum!
Thanks for having this great giveaway!
Id love to win this kit..new to canning and going to be canning pasta sauce this weekend with 2 of my grandsons that are 11 and 12..so much fun!!
I will be pickling green beans from the garden. They will be great in salads all winter long.
raspberry jam, unless my husband says we have to go visit my in-laws then it will get postponed…:(
I’m hoping to use up the rest of my strawberries making some freezer jam.
I’ll be eating strawberry preserves on pancakes! DELISH!
Pickled red onions and tomatillo ketchup!
I love those little half pint jars!! Unfortunately I can NOT find them anywhere in my area.
I’ll be enjoying gooseberry preserves tomorrow and am lookong forward to trying my hand, literally just the one, at some of your recipes soon (I’m receiving your book, as a present from my Mother, but it’s still enroute). Pickles and tomatoes are first on my list.
I’ll either be eating pickled yellow banana peppers on my salad or blueberry-lime jam in my granola and yogurt. Or both!
We will probably be canning tomato juice, we have already canned whole tomatoes and rotel tomatoes this year!
picking blueberries then, eating a few, jamming a few, pie-ing a few, and freezing the rest.
We have tons of blackberries growing in our back yard, as of right now we will be canning more blackberry juice!
I am making tomato jam and eating blueberry ginger jam I made a few weeks ago.
I will be making yogurt and enjoying the peach jam I made!
I will be making pickled green tomatoes and roasted tomatilla salsa. If I can get some blueberries, I would love to make some blueberry jam. great idea about using last years peach jam with the yogurt!
I will be canning honey mustard, & eating creamsicle jelly.
First time canner right here! Looks like I’ve got a lot of strawberries ready…so Strawberry jam!
Love this website! I started canning last year and really enjoy the process and the end results – so much fun!
This weekend’s jammin’ session is Mango Jam (with a dash of St. Germain), Plum Jam
(picked from our own tree) and a finale of Tangerine Jam using up the last of the Page tangerines. It’s hot in the kitchen, so with the help of lots of coffee, will work tonight–listening to Jack Johnson’s “Sleep Through the Static” and a bit of Bob Marley’s “Stir it Up.” It doesn’t get much better than this.
I will be canning for the first time tomorrow. My mother-in-law will be teaching me to make peach preserves.
I know I will be making something with the peaches I picked up from our CSA. I have already been canning tomatoes, blackberries, raspberries and corn! Been busy in the kitchen!
I really would love to put up a few jars of pickled blueberries.
My brother brought home two quarts of wild blueberries today, so sounds like a little small-batch blueberry jam is in order… on the eating side, my French-Canadian mother makes delicious green tomato pickle, traditionally eaten with meat pie (tourtierre) or salmon pie, but also really delicious with a weekend breakfast of fried eggs and homefries. Such a delicious way to turn end-of-season “problem” green tomatoes into something edible!
As soon as my habaneros and scotch bonnets ripen I’ll be making some fiery jelly!
I want to can my own tomato sauce made with the roma tomatoes and hot peppers that I am growing in my garden. My husband and I grew those plants from seed (our first attempt!) and have lovingly cared for them for months. They are in fact now just slightly older than our 5 month old daughter and are finally bearing fruit. The picking has just begun and the sauce making is about to ensue! I would love to have a canning kit to help with this process.
I tried to talk my sister into making the 2 hour drive to Minnetrista tomorrow but, neither of us can get out of previous commitments. Anyway, so today I put up 10 1/2 pints of Corn Cob Jelly, 12 1/2 pints of strawberry jam and 4 1/2 pints of blueberry jam. I also made homemade yeast cinnamon rolls for breakfast over the next several weeks along with making this coming weeks wheat bread and pizza dough for dinner.
I will be finishing up a batch of pickled red beets.
This Saturday I will be making several preserved items: I have been soaking peaches and bing cherries with vanilla bean in vodka and sugar. I will be turning this into a jam. I have Buleberries and Rhubarb that will become a jam. I have bananas, mango and plum that is going to be a delectable butter and finally I will be preserving a nectarine-blueberry pie filling. I am so excited and I hope my AC will keep us all cool!
I will be making my first batch of pickles for the season!!!
hoping to do some jalapeno jelly-the plants are loaded its just finding the time!!