It’s the peak of the summer harvest so what better time to preserve
all those fresh-picked flavors? Whether it's your own spicy salsa, dilly
green beans, freezer jam or bread & butter pickles, we're rounding up
all your best canning & preserving recipes!
Not only is it the perfect time of year, this week's Recipe Round-Up
is a great way to celebrate National Can-It-Forward Day, coming up on
August 13th. It's being hosted by none other than Ball®, the canning
experts and, while it's a new holiday to us, we've always been all about
getting the most from your garden or from the summertime farmers' markets!
What's YOUR favorite recipe to CAN OR PRESERVE?
(Freezer & fridge recipes welcome too!)
Share 'em all in today's Recipe Round-Up.
Here's one to inspire you from Summer in the Country, a book that has
an entire chapter of recipes to help you savor all the best of the season.
Carrot Cake Jam
Shared with us by Teri Johnson from North Ogden, Utah, who says, "This is a wonderful jam that tastes like like Grandma's carrot cake!"
1-1/2 c. carrots, peeled and grated
1-1/2 c. pears, cored, peeled and chopped
14-oz. can crushed pineapple
3 T. lemon juice
1-1/2 t. cinnamon
1 t. nutmeg
1 t. ground cloves
3-oz. pouch liquid pectin
6-1/2 c. sugar
6 1/2-pint canning jars and lids, sterilized
Mix all ingredients except sugar and pectin in a large saucepan. Bring to a boil over medium heat. Reduce heat to medium-low; simmer for 20 minutes, stirring occasionally. Add pectin and return to a boil. Stir in sugar; bring to a full rolling boil, stirring constantly. Remove from heat. Pour into hot sterilized jars, leaving 1/2-inch headspace. Wipe rims; secure with lids and rings. Process in a boiling water bath for 10 minutes. Set jars on towels to cool; check for seals. Makes 6 jars.
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