Did I ever mention how much I hated canning when I was young? My parents had an acre and a half garden and they utilized every inch of it. My mom would can everything she could get her hands on; peas, beans, potatoes, tomatoes, soup, okra, apples, peaches, grapes, blackberries, pickles. You name it, we canned it. And we didn’t can just a few jars either; she believed in quantity. We could easily can 300 jars of something in one day. Once I was married, however, my opinion began to change. I enjoyed canning, the food tasted good and I could enjoy the fruits of my labors. Plus, I could control the amount of food I canned. Twelve jars today? Yes, sounds good! If you have been itching to try your hand at canning, August 1st is International Can-It-Forward Day. Sponsored by Ball and now in its fifth year, this event is broadcast live from Jarden Home Brands headquarters in Fishers, Indiana and celebrates the joys of fresh preserving. To join in the celebration, I’ve made a recipe for Strawberry Jam from the Ball Blue Book Guide to Preserving.
Before you begin, be sure to mash your strawberries with a potato masher or something similar. I used my Automatic Jam and Jelly maker, but it can be made on the stove, you just have to do more stirring. Of course, you know I couldn’t leave the recipe alone, so I made some substitutions. I added apple-raspberry juice instead of the water and threw in some blackberries because I had some fresh ones I had picked off the vines in the garden.
And, if you haven’t seen the latest Ball products yet, check out their 2015 Limited Edition Ball® Heritage Collection Purple Jars in Regular Mouth Pint and Wide Mouth Quart , the Multi Colored Sip & Straw lids that can make any jar into a cup or the specialty canning lids in fun and funky colors.
- 2 lbs crushed strawberries, with stems and tops removed
- 2 tablespoons lemon juice
- 4½ cups sugar
- ¾ cup water (or substitute juice)
- 6 tablespoons Ball Realfruit Classic Pectin
- Wash strawberries, drain. Remove stems and caps. Crush strawberries using a potato masher. Add strawberries and juice in a medium saucepan. Add lemon juice and sugar. Allow to stand for ten minutes. Combine pectin and water in a small saucepan, bring to a rolling boil. Allow to boil for one minute. Add pectin mixture to jam mixture and ststir for three minutes. Ladle jam into plastic freezer containers. Let stand for 30 minutes and freeze.
Want to try your hand at canning? Today is International Canning Day with Ball. The event will be broadcast live online at FreshPreserving.com from 11AM – 4PM EST from the new state-of-the-art Jarden Home Brands headquarters in Fishers, Indiana. The webcast will have an integrated chat function where viewers can submit their home canning questions to be answered in real time. New this year, there will also be an exciting celebrity mason jar auction unveiled during the webcast! Use the hashtag #canitforward. Please share and tag @BallCanning on any social channels! On Twitter, the chat will be pulled into the webcast and we will answer any questions live.
You can also watch the webcast right here on my site.