6th Annual International Can-It-Forward Day: Friday July 22, 2016, 10AM-5PM ET
I am so happy that I was selected again this year to participate in the Ball® Can-It-Forward Day. It’s a day to celebrate the joys of fresh preserving, and encourage both new and veteran canners to preserve more, we’ve planned for a truly unique experience for 2016 with a real emphasis on “canning it forward.” This year, we’re hosting Can-It-Forward Day entirely online via Facebook Live. Throughout the day, the Ball brand and our expert ambassadors will be demoing a variety of canning recipes and in the true spirit of “canning it forward,” for every engagement received on the videos, whether it be a comment, like or share, the brand donate $1 to a local charity. Plus you can ask Jarden Home Brands canning experts any preserving or home canning questions via Twitter with the hashtag #canitforward from 10AM – 5PM ET on July 22nd. You can also check out the Freshly Preserved Ideas Tumblr page, where we’re launching a “digital pledge page” – a place for consumers to take the pledge to Can-It-Forward this year! Consumers can also share their own #canitforward creations on Pinterest and Instagram.
If you wanted to learn how to can, this is the day to tune in! My family has been canning for years and I love that I can pass this tradition down to my kids too. Once we received our package in the mail we immediately flipped through the book to see what we were going to make. We wanted to try something different so this year we chose Homemade Yogurt!
The flavor and creaminess is divine…I made this and literally the next day it was gone. The kids fell in love with it and since then I’ve made two more batches. It’s honestly not hard to make at all, and believe me, it is well worth the time and effort!
- 2 qt. whole milk
- 6 Tbsp. plain yogurt with active live cultures
- 2 1 qt. canning jars
- Rinse a 4-qt. saucepan with water. Pour in milk; bring to 180°F, stirring constantly to prevent scorching. Remove from heat and cool to 110°F.
- Place 3 Tbsp. yogurt in each canning jar. Remove protein film from top of milk. Gradually pour 110°F milk evenly into jars, stirring to blend yogurt into milk. Wipe jar rim. Center lid on jar. Apply band, and adjust loosely.
- Incubate 6 to 8 hours at a constant temperature of about 110°F. Do not disturb during incubation.
- After 6 hours, tighten lids and tip jars slightly to see if yogurt is firm. If not, incubate 1 more hour and check again. As soon as yogurt begins to set, chill at least 6 hours before serving. Store in refrigerator up to 3 weeks.
- Yogurt needs a warm place (100° to 110°F) to culture in for 6 to 8 hours; the cooler the temperature the longer the culture will take, up to 12 hours. Using a cooler with a heating pad fitted into it and set on warm is an ideal way to maintain the proper environment. Alternately, placing the jars in an oven that has an inside light turned on is a sufficient alternative; the light can heat the oven between (90° to 100°F).
Would you like to learn how to can? Or are you an experienced canner and would like some new recipes? Enter the giveaway below and you can win the new cookbook and a $5 coupon for the Fresh Preserving Store!
Giveaway!
· The All New Ball Book of Canning and Preserving: From the makers of the iconic Ball® jars and Ball® canning products comes the first truly comprehensive canning guide created for today’s home cooks. This modern handbook boasts more than 200 brand new recipes ranging from jams and jellies to jerkies, pickles, salsas, and more! Tested for quality and safety, recipes range from much-loved classics - Tart Lemon Jelly, Tomato-Herb Jam, Ploughman’s Pickles - to fresh flavors such as Asian Pear Kimchi, Smoked Maple-Juniper Bacon, and homemade Kombucha. Make the most of your preserves with delicious dishes including Crab Cakes garnished with Eastern Shore Corn Relish and traditional Strawberry-Rhubarb Hand Pies. Special sidebars highlight seasonal fruits and vegetables, while handy charts cover processing times, temperatures, and recipe formulas for fast preparation.
· One $5 off coupon to be used on FreshPreservingStore.com
Ball provided me with a cookbook, jars and a coupon, however no compensation was provided; the opinions are my own.
I love to preserve zucchini salsa and pizza sauce 🙂
Blackberries! Cheap, and truth is that nobody really likes them much just for eating. So! I make a jam that is Blackberries (say 6 pints)/Lemon Juice & Zests/Turbinado Sugar/One entire Vanilla Bean Pod + Pectin; that is fantastic actually. I scrape out the vanilla seeds but also put the pods in with the fruit while I cook it (then fish them back out!). People freak over this.
Cucumbers into pickles!