Happy Can-it-Forward Day

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By bridesmaidlish
Posted August 13th, 2011
Category 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?

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9 Responses to Happy Can-it-Forward Day

Tori on August 13th, 2011 at 5:34 pm said:

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.

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rowena___. on August 13th, 2011 at 5:36 pm said:

i have spent the entire day canning beef broth and ground beef. i am EXHAUSTED. but pleased.

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Sta on August 13th, 2011 at 5:42 pm said:

I could use a good sugar free blueberry preserve recipe.

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Julie on August 13th, 2011 at 6:15 pm said:

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.

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elizabeth jackson on August 13th, 2011 at 6:47 pm said:

i love canning soup. it’s the best quick fix food and it’s just the way i like it!

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melissa on August 13th, 2011 at 9:01 pm said:

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.

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rose on August 14th, 2011 at 12:43 am said:

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!

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Seanna Lea on August 15th, 2011 at 6:45 am said:

I did canning on Sunday. I made Cherry Lavendar preserves.

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AnneK on August 16th, 2011 at 2:46 pm said:

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….

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