Can-It-Forward 2016 Sneak Peak…plus our first Giveaway!

It’s no secret that around The Parsonage canning and preserving foods from the seasons are high on our list of priorities. I can’t explain it, but canning food is perhaps one of the most rewarding, satisfying things I like to do. Like, as in, I find a ridiculous amount of enjoyment from canning, making new jams and watching the supply build over the summer. It truly is a passion of mine.

Naturally, when the Ball Brand contacted us about participating in Can-It-Forward-Day on July 22nd I was in!!! How exciting!

From Ball: “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.”   

In agreeing to participate in Can-It-Forward-Day I agreed to create and share a new recipe from The All New Ball Book of Canning and Preserving here on the blog.  I also received a case of never before released four blue wide mouthed pint jars from Balls new  Elite Collection. I also received a copy of The All New Ball Book of Canning and Preserving. It’s GORGEOUS!! I’ve bookmarked several recipes already.

The book contains not only new recipes, but gorgeous pictures, recipe ideas to pare with recipes in the book, recipes for homemade seasonings, smoking meats, canning via water bath and pressure cooker, and so much more. Seriously, this is a book worth having.

I also received a $5.00 off coupon for the purchase of one case of Ball or Kerr canning jars.

No one can ever have too many canning jars, guys. Am I right or am I right?!

On our Facebook page this week I asked readers to give their two cents on what recipe I should make from the new recipe book. The options were: Melon Jam, Blueberry Lemon Jam, Whole Grain Thyme Mustard, Honey Pear Jam, Preserved Lemons or Orange Banana Jam. I won’t tell you yet, which one I chose, but let’s just say….it’s made, it’s       A. Maze.Ing. and you’ll be happy you made it.

Oh, right…you didn’t make it yet? You will. 😉

Check back tomorrow and find out what recipe we made in The Parsonage’s kitchen!

Lastly, please check out Ball’s Freshly Preserved Ideas Tumbler Page for the launch of a “digital pledge page” – readers can take the pledge to Can-It-Forward this year. Also, please make sure to watch, like, share, comment on the Live Demos via Facebook and neighborhoods across the country will benefit!

We’re also excited to be hosting our first Giveaway! In partnership with Ball and www.FreshPreserving.com one lucky reader will win a copy of The All New Ball Book of Canning and Preserving AND a $5.00 coupon to be used on FreshPreserving.com. 

To enter the contest, please leave a comment answering the question: What is your favorite jam recipe? The most unique recipe wins! Bonus points if you leave a link to your blog and MORE bonus points if you share this Giveaway on Facebook and MORE bonus points if you reblog!! Let us know you shared it!

Couple of details: This contest will end Saturday July 23rd, 2016 at 9 p.m. and it is only open to US residents. Please allow 30 days to receive your prize from Ball. The winner will be contacted by us-you will need to provide us with your mailing address for shipping purposes. 

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4 comments

  1. I have, long long ago,tasted a chili pepper peach jam that was mindblowing! The spice, the sweetness, a totally unique and delicious combo.

    Like

  2. My mother made an awesome elderberry jelly, it was a tart sweet jelly so rich and thick and delicious on anything.

    Like

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