Giveaway {Ball Canning Discovery Kit} | National Can-It-Forward Day + Peach Jam
There was a time when canning was something grandmothers did. Or at least I thought so. Canning was about as foreign to me as black and white television. But one day, about 10 years ago, I found myself with a sackful of homegrown plums. I…
There was a time when canning was something grandmothers did. Or at least I thought so.
Canning was about as foreign to me as black and white television.
But one day, about 10 years ago, I found myself with a sackful of homegrown plums. I knew exactly what to do with them: make jam.
And it was as though the world of canning, the art of preserving, was suddenly revealed to me…in technicolor.
Canning was one of those first kitchen projects that made me feel as though I had conquered something, like I deserved a notch on my kitchen apron belt. And you know what? It was easy.
I recently transformed some gorgeous summer peaches into this glistening Peach Jam. There’s nothing more rewarding than stirring a sweet pot of sticky fruit, or better yet, enjoying the taste of summer in the depths of winter. Of course, I couldn’t wait that long to try the jam. I had some the next morning on my pancakes.
Have a bite?
Truth be told, canning is the kind of thing I do maybe once or twice a year. To me, there is still a nostalgia when it comes to canning. But it is something I would like to do more often. As in my last post with making homemade Lemon Curd, there is nothing like making your own preserves. There is a whole world of canning – jellies and jams, conserves and chutneys, pickles and syrups! It really isn’t that complicated, so if by chance you have not dabbled in canning, I encourage you to give it a try.
The kind folks at Ball contacted me recently to see if I could spread the word about their effort with the nonprofit organization Canning Across America to host National Can-It-Forward Day on August 13. This Saturday will be the first celebration of its kind, where Canning Across America members will teach the basics of water bath canning and some of the most popular summer canning recipes. The day-long event is free and open to the public and will include several how-to canning demos that will be streaming live from Seattle’s Pike Place Market on the Ball brand website, FreshPreserving.com from 8:00 AM – 4:00 PM PST. Viewers will be able to ask questions and post comments in real time.
The Ball brand website also contains exclusive offers for canners, and even a step-by-step guide on how to host your own home canning party.
To spread the canning love, Ball is giving away a Ball Canning Discovery Kit to one of you. I tried out the kit to make my Peach Jam, and I know you’ll love it. It has all the essentials needed to demystify the home canning process and make fresh preserving accessible for even the most novice canner.
Scroll down for Peach Jam recipe.
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How to Enter
This giveaway is officially closed. Thanks to all for entering!
Ready to try your hand at canning with a Ball Canning Discovery Kit? Here’s how to enter:
Leave a comment on this post, and let me know: Do you can?For additional entries, pick one or all of the following (leave a separate comment for each bonus entry):Sign up for National Can-It-Forward Day and leave a comment here saying so.Like Ball Canning on Facebook and leave a comment here saying so.Like Canning Across America on Facebook and leave a comment here saying so.- Entries/Comments accepted until 10 pm Pacific, Saturday, 13 August, 2011 (National Can-It-Forward Day!).
- One winner will be randomly selected and notified by email.
- This contest is open to US residents only, my apologies to my other international friends!
* Disclaimer: Ball will provide one winner with a Ball Home Canning Discovery Kit. I am not affiliated with Ball nor was I compensated for hosting the giveaway. All opinions are my own.
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Peach Jam
Makes 2 pints.
INGREDIENTS
- 4 cups peeled and diced peaches
- 4 1/2 tablespoons pectin
- 5 cups granulated sugar (3 cups if you want less sugar)
- 3 tablespoons bottled lemon juice
- 1/4 teaspoon butter (optional), to reduce foaming
METHOD
Prepare waterbath canner, jars and lids according to manufacturer’s instructions, if preserving.
Combine peaches and lemon juice in a large saucepan. Gradually stir in Ball®RealFruit™ Pectin. Add butter, if using. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
To preserve in a waterbath:
1. Ladle hot jelly/jam into hot jars, one at a time, leaving 1/4-inch headspace. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
2. Place filled jars in canner, ensuring jars are covered by 1 to 2 inches of water. Place lid on canner. Bring water to gentle, steady boil.
3. Process jars for 10 minutes, adjusting for altitude. Turn off heat, remove lid and let jars stand for 5 minutes.
4. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Clean and store jars according to manufacturer’s instructions.
Recipe adapted using Ball Fresh Preserving Pectin Calculator.
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Comments
COOKBOOK
I already liked the Canning Across America Facebook page.
I already like the Ball Canning facebook page
I have signed up for National Can-It-Forward Day
yes I do can. Up until this year I only made jams or jellies. But this year I tried out refrigerator dill pickles and they turned out wonderful.
I liked Canning Across America on Facebook.
I liked Ball Canning on Facebook.
I signed up for Can It Forward.
I love canning! Just last weekend I put up about 4 lbs of Bing cherries in bourbon syrup. They’re tasty.
Wow – your peach jam looks incredible! Canning is something I’ve read about, dreamed about, but haven’t done. It is definitely on my life time list of things to do….Next year, we’re going to have a large garden and I WILL DO IT! I may do some this year – and buy extra at a farm stand…you’ve inspired me!
I don’t can, but wish I did and this would help me start!
I can’t wait until Can It Forward! I’ll probobly make spiced peach jam or strawberry lemon marmalade. Your peach jam looks awesome!
I liked Canning Across America on Facebook!
I liked Ball Canning on Facebook!
The only canning I’ve done was making freezer jam. It was lots of fun, but I would love to learn how to make REAL preserves!
Beautiful!! My mother used to can everything we grew when I was a child. I should get started sometime!
Mmmm, your peach jam looks delicious. I do can so this would be awesome!
I love canning! Learned from my Mom, who canned with her grandmother, now my sons are learning…and they actually like it. Peach Jam is one of my very favorite. I do it the chunky way and there is nothing quite like opening up a jar of sweet jam on a snowy winter morning! Blueberries are quite easy also. Check out some easy preserving recipes at Preserved and Pickled Blogspot. Look forward to your upcoming canning adventures.
Also liked Ball Canning on Facebook
Liked Canning Across America on Facebook.
I am beginning to collects the tools for canning, hope to start before the good summer harvests are gone!
I haven’t started canning yet… I’ve been a little overwhelmed by all the stuff I need to get to start (the fact that we’ve been on grad school salary is part of it:).
I love canning! I probably do it about once or twice a year, too. There’s always such a satisfactory feeling after it’s all done :-) Your peach jam looks absolutely scrumptious!
No, I don’t can, not sure why. My mom used to can all the time.
I’m not entering the giveaway, but I just wanted to comment on how lovely your peach jam looks. “Glistening” is the best way to describe it. And, serving it over pancakes? Heaven.
This is the year. I’m enlisting the family to make tomato sauce for the winter. Getting my supplies and so desperately want the kit you’re offering. Thanks. Love your blog.
I liked Canning Across America on Facebook.
I liked Ball canning on Facebook.
I do not can but I would love to. And I’m sure the kit would give me the means to make some great things.
I tried canning just the one time. I gave strawberry/rhubarb preserves a whirl. They ended up a little sloppier than I would have liked, and it was difficult not having all the equipment. (tongs are not the best for picking up hot slippery jars) I’ve been dying to try again as I’ve been busy pickling and trying to make various kimchi.
Been dying to learn how to can for 2 years now! Still don’t know how. Maybe this will get me started!