The 5th annual Can-It-Forward Day is Saturday, August 1st. Can-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:
(Recipe from www.FreshPreserving.com)
Ingredients: (Measurements with * are for a half batch)
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
Directions:
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.
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.
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!
I’m going to crack open the garlic dill pickles I made a few weeks ago!
I will be anoint beets for the first time! Plan on having a canning party doing this!
Tomatoes, tomatoes, tomatoes!
blackberry jam, made with foraged blackberries
I’ll be making cherry preserves, to use in Stollen & Rosenkuchen for the holiday season.
We’ll be traveling that day but I’m doing some pickles tonight or tomorrow.
Smoked tomatoes
I’m hoping to catch a live webcast for something jam-related!
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…
Perhaps the corn relish recipe on this page!
Some peach Jam if I’m able to find peaches at the farmer’s market!
I’m canning green beans and dilly beans.
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.
This corn relish looks good. People have been giving me lots of corn this year.
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
I will be canning Salsa and pickles.
I’ll be canning peaches!
I’m going to preserve some pico de gallo!
I will be canning fresh salsa! Delish!!
Our tomatoes are just starting to come in, so I will be canning salsa 🙂
Today, I’m picking green beans and blueberries for canning later this week. I’m looking forward to tackling some tomatoes soon!