Food & Beverage

We’ve been talking about making our own jam for the past few days at my house, so it’s only fitting we stocked up on Ball jars today on National Can-it-Forward Day. Check out the web site for recipes and information on how to be your own preserver. What kind of foods are folks out there canning?

18 thoughts on “Happy Can-it-Forward Day

  1. How cool! I never heard of Can-it-Forward Day…. I’m waiting for the Prickly Pears to turn darkest purple – almost black – so I make Prickly Pear Syrup. Yummm.

  2. You can use Pomona’s pectin to make jams with anything you want (or don’t want) in it, like sugar. It is initially more expensive per box, but it makes a whole lot more jam than one of the regular sized boxes.

  3. I wasn’t able to can today, but so far this season I’ve got lots of jars of raspberry jam (made without pectin, I use green apples instead), blackberry jam and zucchini pickles. I’ve got baskets of apples waiting on my table to become sauce and butter.

  4. I totally forgot that today was can-it-forward day. But I did just make some very tasty vanilla peach jam tonight. I am actually teaching a few church girls this week how to can, should be exciting!

  5. I didn’t actually realize it was Can-it-forward day on Saturday but I did spend the whole weekend canning. So far the grand total is 13 pints of tomato sauce, 12 pints of apple sauce, 5 1/2-pints of strawberry jam, 5 1/2-pints of triple berry jam, 7 1/2-pints of peach jam, and 3 quarts of peach pie filling. I keep looking around for other stuff to can….

Comments are closed.