Growing up in Muncie, Indiana, the Ball family name dominated the landscape of my life: building names, the university and hospital, local industry, and, of course, our end-of-summer canning season all bore the Ball name. My parents have always maintained a large garden and a variety of fruit trees, and August and September meant pulling out the big metal canner, sterilizing jars, and “putting up” things from the garden. I have a degree from Ball State University, my brother once worked for Ball Corporation, and I spent a lot of fun times at the Minnestrista Cultural Center, built on the site of the F.C. Ball estate. A few years before I moved to Boulder, Ball Corporation picked up and moved here first–I am not stalking you, Ball Corp., and you are sadly missed in Muncie. Really.
But enough about me. This Saturday, July 14th, Ball is hosting their second annual Can-It-Forward event, with live web demos from 9-2 EST–and for my Muncie friends, you can go see live demos at Minnetrista during the Farmers’ Market. I am a life-long canner (which sounds like it should require a 12-step program, but no), and I see enormous value in having new generations learn how to preserve their own foods–grow it, can it, freeze it, and know where it comes from. Ball has also offered to give one of my readers a case of canning jars and a copy of the newest edition of the iconic Ball Blue Book Guide to Preserving (details below).
To get you started on your quest, I made up a batch of pickles with some pickling cukes from the Farmers’ Market.
I used Ball’s recipe for Dill Sandwich Slices, but made the following changes: I omitted the bay, mustard, and dill, and tripled the garlic (yep). I also added in two teaspoons of Aleppo pepper, which is a fruity, mildly hot type of crushed pepper. I also reduced the sugar by half.
If you would like to participate in the Can-It-Forward event, check out the webcasts this Saturday and see other ways to participate here. If you are on Twitter, you can follow along by using the hashtag #canitforward. Want to win the case of canning jars and the Blue Book? Just follow these directions to enter:
Giveaway has ended! Congratulations to Amanda, who won the canning supplies!
1. Leave a comment after this post, mentioning what you most enjoy canning–or, if you are new to the process, what you would like to learn.
2. For an extra entry, “like” Seasonal and Savory on Facebook, and leave a second comment below, to let me know.
3. Open only to U.S. mailing addresses. Those cans are heavy.
4. Giveaway entry will end on August 1st, at 5 p.m. MST. I will select a winner using random.org, and notify via email. If the winner does not respond within 48 hours, I will select an alternate, using the same method.
Disclosure: Ball provided supplies for my pickle canning project, and is providing the reader giveaway. All opinions are genuine, and my own.
Thanks for reading,