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Can-It-Forward Day, Corn Relish Recipe + A Giveaway

The 5th annual Can-It-Forward Day is Saturday, August 1stCan-It-Forward Day offers live, free webcast of home canning demonstrations, free recipes and more. The event encourages gardeners & food enthusiasts across the country to celebrate what “Made From Here” means to them by fresh preserving their favorite local ingredients in peak season.

Over the past five years Can-It-Forward Day has helped tens of thousands of people learn to can, by showcasing the simplicity of home canning and spotlight “Made from Here” recipes. In celebration we are giving away two $25 credits to Fillmore Container and a copy of Ball’s new Blue Book the 37th Edition (enter below).

This year four blogger ambassadors from across the country will share their preserving expertise during the live Can-It-Forward webcast:

The blogger ambassadors will each share a unique preserving recipe, special to their communities using delicious, seasonal produce like Sweet and Tangy Pickled Blueberries, Apple-Blueberry Jam and Green Tomato Relish during the webcast. The webcast will have an integrated chat function where consumers can submit their home canning questions to be answered in real time

Here’s how you can get involved:

  • Tune in to a live webcast of canning demonstrations at from 11:00am – 4:00pm EST.
  • Enter our giveaway by telling us how you are celebrating Can-It-Forward Day (enter below).
  • Host a canning party on Saturday, August 1.
  • Share your home canning creations, tips and tricks via social media with the hashtag #canitforward.
  • Try a new canning recipe. See the Corn Relish recipe below, or find something new on one of our Pinterest boards.

Corn Relish

(Recipe from

Ingredients: (Measurements with * are for a half batch)Corn Relish

2 cups white vinegar  – * 1 cup
2/3 cup sugar  – *1/3 cup
1 Tbsp.  – *1/2 Tbsp.
4 cups cooked corn kernels (about 8 ears) – *2 cups or 4 ears
2 cups diced mixed red and green bell peppers (about 2 large) – *1 cup
¾ cup diced celery (about 2 stalks) – * 1 stalk
½ cup finely chopped onion (about 1 small) – *1/4 cup
1 Tbsp. dry mustard – *1/2 Tbsp.
1 tsp. celery seeds – *1/2 tsp.
1 tsp. ground turmeric – *1/2 tsp.
6 (8 oz.) half pint canning jars with lids and bands  – * 3 (8 oz.) jars & lids


Prepare boiling water bath canner. Heat jars and lids (if needed) in simmering water until ready for use. Do not boil. Set bands aside.

Combine vinegar, sugar and salt in a large saucepan. Bring to a boil, stirring to dissolve sugar. Add corn, red and green peppers, celery, onion, mustard, celery seeds and turmeric. Reduce heat and simmer 15 minutes, stirring frequently.

Ladle hot relish into hot jars leaving ½ inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until it is fingertip tight.

Process filled jars in a boiling water bath canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Can-It-Forward Giveaway

We will randomly select two lucky winners. Each will receive a $25 store credit to Fillmore Container and a copy of Ball’s new Blue Book the 37th edition. Hurry, this giveaway ends on August 2, 2015 at midnight.


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Post a Comment

  1. Megan Posted July 29, 2015 at 12:09 pm | Permalink

    We’ve got just shy of a half bushel of local peaches to put up this weekend. Planning on halves in grape juice or very light syrup and (hopefully) peach butter. I think our bread & butter pickles are ready for testing, too!

  2. Vanessa L Posted July 29, 2015 at 12:41 pm | Permalink

    I’m going to crack open the garlic dill pickles I made a few weeks ago!

  3. Mary Posted July 29, 2015 at 12:47 pm | Permalink

    I will be anoint beets for the first time! Plan on having a canning party doing this!

  4. Julie C Posted July 29, 2015 at 12:48 pm | Permalink

    Tomatoes, tomatoes, tomatoes!

  5. lettuceladytoo Posted July 29, 2015 at 1:07 pm | Permalink

    blackberry jam, made with foraged blackberries

  6. jonquil alexia Posted July 29, 2015 at 1:14 pm | Permalink

    I’ll be making cherry preserves, to use in Stollen & Rosenkuchen for the holiday season.

  7. Christina Posted July 29, 2015 at 2:04 pm | Permalink

    We’ll be traveling that day but I’m doing some pickles tonight or tomorrow.

  8. jonathan Posted July 29, 2015 at 2:41 pm | Permalink

    Smoked tomatoes

  9. Harvitron Posted July 29, 2015 at 4:59 pm | Permalink

    I’m hoping to catch a live webcast for something jam-related!

  10. Karen Posted July 29, 2015 at 7:13 pm | Permalink

    I’m not planning on canning on August 1 because I’m hoping to be too busy being spoiled by my family for my birthday. Can I still participate?

    On days other than 8/1, I’ll be canning green beans, peaches, tomatoes/tomato sauce, making salsa and pickles, and probably other things…but not on Saturday.

    I did just share some dilled carrots with a friend last Sunday…

  11. Chrissy Posted July 29, 2015 at 8:15 pm | Permalink

    Perhaps the corn relish recipe on this page!

  12. DebbieKL Posted July 29, 2015 at 9:37 pm | Permalink

    Some peach Jam if I’m able to find peaches at the farmer’s market!

  13. Beth Marshall Posted July 29, 2015 at 10:07 pm | Permalink

    I’m canning green beans and dilly beans.

  14. Kat Whittaker Posted July 30, 2015 at 4:00 am | Permalink

    I’m going to be spending the day making dill pickles. We have a bumper crop of cucumbers. I will be canning with my daughter-in-laws grandmother. She recently had a stroke. She can’t remember what to do. So we will make a day of it and share our pickles with both families.

  15. Janet Mack Posted July 30, 2015 at 6:07 pm | Permalink

    This corn relish looks good. People have been giving me lots of corn this year.

  16. JanK Posted July 30, 2015 at 11:50 pm | Permalink

    I saw a recipe for wine jam on Pamona’s web site, going to make some Cherry Sangria Jam for girls
    weekend in two weeks

  17. Marnie G (Derrick To Posted July 31, 2015 at 4:44 am | Permalink

    I will be canning Salsa and pickles.

  18. Amy Z. Posted July 31, 2015 at 10:21 am | Permalink

    I’ll be canning peaches!

  19. Julie L Posted July 31, 2015 at 7:53 pm | Permalink

    I’m going to preserve some pico de gallo!

  20. Rhonda Grisham Posted August 1, 2015 at 8:31 am | Permalink

    I will be canning fresh salsa! Delish!!

  21. Amy L Posted August 1, 2015 at 8:46 am | Permalink

    Our tomatoes are just starting to come in, so I will be canning salsa 🙂

  22. Kathy Posted August 1, 2015 at 5:40 pm | Permalink

    Today, I’m picking green beans and blueberries for canning later this week. I’m looking forward to tackling some tomatoes soon!