Ball’s National Can-It-Forward Day (plus a giveaway)

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.

Aleppo-Garlic Pickle Slices

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, 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,



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  1. This sounds like fun! I have not yet gotten into canning, but I was planning to start in the Fall.

    1. Perfect! I will see if I can come up with a recipe for canned walnuts. Just for you.

  2. I’m actually very new to the process. Just started buying jars to start canning, so there is A LOT that I need to learn!

    1. It’s really fun! Once you get started you will be hooked.

  3. I like Seasonal & Savory on FB

  4. Haven’t done any canning for some years but your pickles make me want to get my canning equipment out!

    1. Then my nefarious plan has worked…

  5. I liked you on fb!

  6. I love to can okra with a little jalapeno peppers

    1. That sounds really good–I will have to try that.

  7. I’ve been canning for years — I water can pickled beets, bread-&-butter cukes, at least one chutney (last year it was peach but this year the early blooms and late frosts killed the crops so …), blueberries in booze, plums in syrup, pears in wine, mustard green beans, pickled any-veggie-that-looks-good-at-the-market, and more. This year we actually also invested in a pressure canner, so the sky’s the limit!

    1. Blueberries in booze sounds like a winner–haven’t tried that. Harrison makes great spiced figs.

  8. I LOVE canning!!! A few yars ago I made salsa to last us through the winter (almost as long as the jalapeño juice continued burning my flesh)! That last jar was a much-valued prize 🙂

    1. OH, me too. We get roasted chiles and make salsa verde for winter. Nom.

  9. I adoore you and your awesome blog … so of course I liked S&S on Facebook 🙂

  10. We had so many tomato plants just pop up out of the ground where our plants were last year, that instead of buying new plants, we just kept the ones that happily grew. Most are San Marzano tomatoes, so I will need to make lots of sauce. I’ve never canned before, but need to learn so that I can keep all that sauce.

    1. My mom makes fabulous canned tomatoes, and I will admit that I have tried it. I need to. Hard to get good tomatoes out here, however.

  11. i like to can concord grape jelly

    1. That is one of my favorites–the best canning grapes.

  12. i “like” Seasonal and Savory on Facebook,

  13. I have never canned before, but would REALLY like to learn! This would be a great way to start!

  14. And I really “Like” you on facebook! 🙂

    1. Thank you 🙂

  15. I am fairly new to canning. I have only made plum jam/jelly

    1. I love plum jar–last year we made some with ginger and cinnamon. So good on ice cream.

  16. A fellow BSU grad… I haven’t canned in a great number of years… Thanks for the reminder!

    1. Hey fellow grad!

  17. The only thing I have ever canned is Pepper Jelly. Would love to can more. How important is the canning rack in the pot? Is it absolutely necessary? Thanks!

    1. Lori, it is mostly a safety thing because the jars rattle while they process and they could break–I have used a wet towel on the bottom with no breakage, but there is still a risk.

  18. I like Seasonal and Savory on facebook!

  19. Hi, I am a new follower. I love how you changed up the pickles and added extra garlic. Tasty! I have a huge canning pressure cooker that my Mother gave me years ago. It is up in the attic still in the box, LOL. I would really love to learn how to can but I find it intimidating. The only canning I do is a few jams or preserved lemons that I can keep in the fridge a short while. I could really go for your pickles though.

  20. I liked you on facebook. Have a wonderful weekend!

    1. Thank you Suzi!

  21. I love canning apricots

  22. Angela I love canning. . Every7 year I go to my Uncle Joe’s in Wisconsin and he has cases of Ball jars waiting for me. I spend the week sunning, eating, fishing, and most of all canning. Just got back and canned 21 varieties, mostly I enter in county fairs and the Illinois State Fair. whatever I have left I give as gifts for the holidays

    1. Wow, I am so impressed. I have always wanted to do one of the state fairs but I live too far away to swing it. Good luck with your entries!

  23. […] still have a couple of giveaways going on, one for Ball canning supplies, and the other for GoodBelly probiotics–all you have to do to enter is go to the links and […]

  24. I have an abundance of tomatoes this year , am canning lots of salsa

    1. Our tomatoes are doing poorly this year, so I am jealous. The two that ripened were immediately eaten by squirrels.

  25. I use canning jars to store my dehydrated veggies

  26. I have been canning for many years, thanks to my late mother. This summer I have already canned green tomato relish, yellow squash relish, a variety of jellies, and about 30 quarts of salsa for my son to have when he returns from Afghanistan this fall. I could certainly use some more Ball products!:)))

    1. That is wonderful, Mary–so happy that your son will be coming home soon.

  27. I am canning tomatoes and okra together for stews an gumbo

  28. I am new to canning, I have tried canning grapes and I love it. This is another challenge for me. I’m so excited to try this.

  29. I also grew up having a big family garden and canning almost everything we could. We did the pressure canner growing up. I remember sitting with family in a circle out back of the house either shucking corn, snapping beans or shelling butter beans and peas. We would do these and just sit and talk having such fun. I loved the beautiful colors of the food in the jars all lined up and knowing how good it was going to taste in the middle of the winter when we could not pick fresh. It felt like such a great accomplishment. My husband helps me can now and is great at it. He grew up watching his grandmother can on the farm.
    I can not wait to try the probiotic pops for my grandchildren (honestly for me too). Thanks

    1. I love your descriptions, and I have great memories of shelling beans and peas, and “stringing” beans for canning. It’s beautiful to have rows of different jars all put up, isn’t it?

  30. I’ve never canned, but a recent student of mine gifted me with one canned goody a week during class. I don’t think he realized that the class wasn’t graded.

    I’m currently waiting for the Strawberry Vodka to properly infuse. It’s in a large canning jar – so that counts as canning, right?? 😉

    1. That *totally* counts as canning! Nom.

  31. My grandmother and aunt do a lot of canning, and others in my family carry on the tradition, usually antipasto. My favorite is their raspberries. They taste amazing over pancakes, ice cream or french toast. My mom cans barbecue sauce, and I keep begging her for the recipe. Would love to make it myself.

    1. I have never tried barbecue sauce–I need to add that to my list. I have made ketchup, and it was really wonderful.

  32. I am new to the process but NEED to learn to can tomatoes and jellies. I would like to can whole tomatoes as well as diced and sauce. I spread out my 3 year old composte at the beginning of the season and have had a bunch of tomato plants sprout up from every corner of the garden.

    1. I love that–I have had “surprise” tomatoes come up in compost, too.

  33. I “like” Seasonal and Savory on Facebook.

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