Break out the Mason jars. July's produce bounty often leads to lots of food preservation in August. On Aug. 1, Jarden Home Brands is hosting a live webcast of canning demonstrations from 11 a.m- 4 p.m EDT. The 5th Annual Can-It-Forward Day will feature five hours of canning demonstrations from some of the Web's leading canning experts.
- Food in Jars' Marisa McClellan of Philadelphia.
- Hoosier Homemade's Liz Latham of LaPorte, Indiana
- Southern Plate's Christy Jordan of Huntsville, Alabama
- Yesterday on Tuesday's Malia Martine Kalinsky of Seattle.
- Special feature: Rebecca Sullivan, preserving in Australia!
- Chef Sarah Page, Jarden Home Brands
You can follow along during the live demonstrations on the Can-It-Forward website or revisit the demonstrations starting the next day when they're added as videos. There will also be a celebrity Ball Mason jar auction. All proceeds from the auction will benefit the Share our Strength’s No Kid Hungry Campaign.
One of the day's demonstrated recipes will be Gingery Pickled Blueberries from Marisa McClellan. Marisa is the author of "Food in Jars" and "Preserving by the Pint," both useful books for beginners and experts alike to preserve small batches in their home kitchens.
Gingery Pickled Blueberries
Prep Time: 10 minutes
Total Time: 1 hour
Yields: 3 pint jars
- 3 pounds blueberries
- 1 1/2 cups apple cider vinegar
- 3/4 cup filtered water
- 1 1/2 cups granulated white sugar
- 3 inches fresh ginger, sliced
- Prepare a boiling water bath canner and three pint jars and new lids.
- Wash the blueberries and pick them over for any stems or bad berries.
- Combine the vinegar, water and sugar in a medium saucepan and bring them to a boil. Add the sliced ginger to the brine.
- Once the brine is boiling vigorously, add the blueberries. Stir to combine and cook for 5-7 minutes, until the brine has returned to a rolling boil and has started turning a vivid purple.
- When cooking time has elapsed, remove pot from heat.
- Using a slotted spoon, ladle the blueberries into the prepared jars. Cover the berries with brine*, leaving 1/2 inch headspace. Place a few ginger slices into each jar. Remove any trapped air bubbles from the jars with a wooden or plastic tool, and adjust brine levels, if necessary.
- Wipe the jar rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.
- When time is up, remove jars from canner and place them on a folded kitchen towel to cool. When jars are cool enough to handle, remove rings and check seals. Any unsealed jars should be kept in refrigerator.
- Let jars sit for at least 24 hours before eating to allow all the flavors to settle.
*Save any leftover brine. It's essentially a fruit shrub and delicious mixed with sparkling water.
Related on MNN:
- Marisa McLellan's pickled okra recipe
- An easy way to preserve your seasonal, fresh herbs
- Have Mason jars spread from your kitchen into the rest of your home?