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Kim O’Donnel

CAA in the News: New Day Northwest

Kim O’Donnel, cookbook author and founder of CAA, shows Margaret Larson how easy and tasty it is to can. To view the full segment, please click here.

You can can too! Join us online this Saturday, August 13th, for live-streaming demonstrations as part of National Can-It-Forward Day. View the full schedule of events here and be sure to sign up to get your log-in info on the FreshPreserving.com website.

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CAA in the News

Look who is getting excited about National Can-It-Forward Day, August 13th.

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Host your own Canning Party for Can-It-Forward Day

Learn tips and tricks from Canning Across America founder on how to host your very own canning party for National Can-It-Forward Day on August 13th.

The day-long event is free and open to the public and will include several how-to canning demos that will be streaming live on FreshPreserving.com 8:00 AM – 4:00 PM PST. Viewers will be able to ask questions and post comments in real time. 

Go here for the full schedule of the Aug. 13-14 Can-It-Forward events.

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Can-It-Forward Day Demo Schedule

Can It Forward

 

In our third season of spreading the love for “putting up” food, Canning Across America is cooking up its most exciting endeavor to date. Mark your calendars for the weekend of August 13-14, when Canning Across America will be preserving up a storm at Seattle’s Pike Place Market.

As part of the first-ever National Can-It-Forward Day, Canning Across America members will teach the basics of water bath canning and some of the most popular summer canning recipes. The day-long event is free and open to the public and will include several how-to canning demos that will be streaming live on FreshPreserving.com 8:00 AM – 4:00 PM PST. Viewers will be able to ask questions and post comments in real time. 

           

SATURDAY, AUGUST 13, 2011 SCHEDULE

8:00 a.m.

Mixed Berry Jam Canning Demonstration featuring Ball® RealFruit™ Classic Pectin by Jeanne Sauvage, Canning Across America, Gluten-free baker & author

9:00 a.m.

Cooking Demonstration by Kelsey Angell of The Pink Door Restaurant featuring Mixed Berry Jam

10:00 a.m.

Canning Demonstration of Kosher Pickles featuring Dill Sandwich Slices recipe from Fresh Preserving.com made by Judith Dern, Allrecipes.com and cookbook author

11:00 a.m.

Cooking Demonstration by Diane LaVonne of Diane’s Market Kitchen featuring Dill Sandwich Slices

Noon

Canned Tomatoes Packed in Own Juice Demonstration featuring the Ball® Salt for Pickling and Preserving by Brook Hurst Stephens, Blogger, Learntopreserve.com

1:00 p.m.

Cooking Demonstration by Philippe Thomelin of Olivar Restaurant featuring Canned Tomatoes Packed in Own Juice

2:00 p.m.

Mixed Berry Jam Canning Demonstration featuring Ball® RealFruit™ Classic Pectin by Jeanne Sauvage, Canning Across America, Gluten-free baker & author

3:00 p.m.

Pepper Jelly Canning Demonstration featuring Ball® RealFruit™ Low or No-Sugar Pectin by Shannon and Jason Jason Mullett-Bowlsby, Urban gardeners, canners, DIY masters & authors

SUNDAY, AUGUST 14, 2011 SCHEDULE

The preserving celebration continues Sunday, August 14, with more free and open-to-the-public demos from Seattle’s most seasoned canners. It also marks the kick-off to Canning Across America’s third Can-a-Rama, a week of home canning parties and seasonal preserving nationwide.

Noon

Apricot-Raspberry Jam Demonstration by Rebecca Staffel, of Deluxe Foods, a Seattle artisanal preserves company

2:00 p.m.

Pickle Jalapeno Chile Peppers by renowned pickle expert Lucy Norris

If you do not live in Seattle area, we encourage you to host a party in your in your neighborhood and watch Can-It-Forward Day Web TV on August 13th! Sign up for Can-It-Forward Day here.

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Use Up What You Put Up: Jam Dot Cookies

Photo: Kim O'Donnel

We Canvolutionaries talk a lot about how to “use up what you put up” — how to incorporate your home preserved goodies into your everyday cooking and baking. Here’s a goodie I learned this spring from the wellness-minded folk at Golden Door spa in Esconido, Calif.   Believe it or not, this is a dairy-free and egg-free treat, and you’ll never know the difference, thanks to the healthy fats from the ground almond meal.  In the batch pictured above, I filled the cookies with last year’s blueberry (or was it blackberry?) jam, plus a satsuma marmalade I whipped up this winter with CAA Web editor Jeanne Sauvage.   I think you’ll agree they make great eye candy.

Jam Dot Cookies
Adapted from The Golden Door spa.

Ingredients
1 cup whole wheat flour
1 cup unsalted almonds
1 cup oats (don’t use instant)
(Gluten-free option: Omit wheat flour, use 1 1/2 cups ground almonds and 1 1/2 cups oats)
1 teaspoon ground cinnamon
1/4 cup vegetable oil (grapeseed, safflower or sunflower all good choices)
1/2 cup good quality maple syrup
1/2 cup orange juice
1 teaspoon vanilla extract
About 1/2 cup of your favorite homemade jam or marmalade

Method
Preheat the oven to 375 degrees. Grease a baking sheet with oil spray or line it with parchment paper.

Using a food processor,  pulverize almonds and oats until you have a coarse meal. Remove and transfer to a large mixing bowl. Add whole wheat flour and cinnamon, and stir to combine.

In a separate bowl, add oil, maple syrup, orange juice and vanilla, and stir to combine. With a rubber spatula, fold wet ingredients into dry ingredients, and mix well. Scoop batter with a 1-tablespoon measure onto prepared baking sheet.  Using your thumb or the back of a spoon, make an indentation into the middle of the cookie. Fill the middle with 1 teaspoon of jam/marmalade.

Bake for 15-20 minutes, or until golden brown. Transfer to a cooling rack. Will keep for about 5 days in an airtight container.  Cookie batter can be frozen, then thawed and filled as needed.

Makes about 2 1/2 dozen cookies.

 

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Mark Your Calendars: Can-A-Rama 2010

Shuksan strawberry jam. Photo: Myra Kohn

Dear Canvolutionaries,

A year ago, you joined us in solidarity, coast to coast, to resurrect the lost art of “putting up” food. With the growing season underway in most parts of the country, we are ramping up for Year Two of the Canvolution and hope you’ll join us at the canning kettle once again!

To that end, we’re thrilled to announce Can-a-Rama 2010, a simultaneous show of cans around the country, with home canners bellying up to the stoves and preserving their favorite seasonal goodies. We invite you to join us the weekend of July 24 & 25, by hosting a canning party in your own community, as we will be doing in cities and towns across America.

But that’s not all, folks! Once you get the canning bug, you kinda can’t stop, as many CAA members can tell you. In fact, some canners recently shared that sometimes they get so busy canning they forget to stop, pop open a jar and the time to enjoy the “fruits” of their labor. That’s why we’ll host the first-ever Eat Up What You Put Up, a celebration of our bounty in jars! Save the date for the weekend of October 15-16; like the Can-a-Rama, we encourage you to host gatherings in your own communities to sample your canning handiwork and to share with your fellow canners.

Giveaway
And like last year, we’ve got goodies to give away, thanks to the generosity of Jarden Home Brands. If you’re planning to host a canning party or teaching someone the ropes of canning and preserving in the coming weeks, here’s a chance to win a free gift from Jarden.

E-mail us with your contact info and you’ll be entered to win: A canning coupon, a copy of the Ball Blue Book® Guide to Preserving or a Ball® Canning Discovery TM Kit (canning rack with an integrated jar-lifter, a set of 3 pint jars, lids and bands, a beginner’s guide to canning and a recipe booklet; retail value: $11.50).

To enter, send an e-mail to: canningpartiesATcanningacrossamerica.com

Please include in your e-mail: Your name, street address, city, state, zip code, and a few words about the party you’re planning, including the date of your party.

To help inspire others, we will use your first name and last name initial, as well as city/state on our canning events page. If you do not wish to be mentioned on the Canning Across America web site, please let us know. We invite you to share a few words describing your event to include on our Web site.

Deadline for entering: July 20, 2010. You must be 18 years old or older to enter.

Note: Coupons, books and kits are available on a limited, first-come, first-served basis. Your name, address and e-mail will be kept confidential and used only to mail your free gift. Offer is available to U.S. addresses only.

Getting Your Canning Party Started
* Invite your friends via Facebook, Evite or Pingg (we like these services because they track RSVPs).

* Register with Canning Across America so we can all share in the canning fun.

* Use our free online resource library full of how-to tips, articles and recipes to create your event.

Viva la Canvolution!

Love,

Kim O’Donnel

LogoW_Ribbon_NoShadow This giveaway is made possible by the generosity of Jarden Home Brands, makers of Ball ® Branded Fresh Preserving Products.

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The Canvolution Will Be on The Splendid Table This Weekend!

Kim O’Donnel will be on The Splendid Table this weekend chatting with Lynne Rossetto Kasper about Canning Across America! Check with your local NPR station for details on when it will air in your area!

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Today’s Highlighted Event: Canning Demo in Seattle

Join us in Seattle at the Queen Anne Farmer’s Market for a canning demonstration by Sonja Skalbania, Master Food Preserver, from 5:45 to 6:45 pm.  Canvolution members will be there! Kim O’Donnel, True/Slant writer and co-founder of Canning Across America, will be there from 6-7 pm to answer questions and give ideas. Join us!

For a full listing of August events this week in Seattle, WA, go here.

Check back here for photos from our Can-tastic events. We invite you to submit your own photos (email: cansacrossamerica AT gmail DOT com) or send us a link to footage from your local canning events via YouTube.

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