I am an avid Ball canning jar fan. They evoke so many good memories and the uses for them are endless. My father built me a special set of shelves custom sized for my assorted jars. I look forward to winter just so I can go downstairs and pluck a jar from the shelves, and re-live my summer garden on the table.
July is National Pickle Month (yes, really) and this Friday, July 22nd, Ball® canning brand is hosting the 6th annual Can-It-Forward Day live on Facebook. From 10 AM to 3:30 PM ET, chefs and canners will be presenting demos on preparing and preserving the harvest, along with some delicious recipes, like the chuntney recipe below. Just go over to their Facebook page on Friday, to view. Don’t forget to Like them, for doing this. But wait, there’s more…
They are taking “Canning It Forward” to heart and for every Like, Share, Reaction, and Comment on their Facebook Live videos, a $1 donation will be made to a local charity. If that sounds good, you can also pledge ahead of time that you will join them on can-it-forward, by signing up via the pledge page. If you do, you’ll to receive a $5 off coupon for their store.
So, if you love to can or you just want some great recipes from the likes of Chef Sarah Page, Garden Betty’s Linda Ly, and the creator of this delicious recipes, Marisa McClellan of Food in Jars, I’ll see you at Can It Forward Day!
- 4 pounds small heirloom tomatoes, chopped
- 3 cups apple cider vinegar
- 2 cups granulated sugar
- 1½ cups golden raisins
- 12 ounces shallots, diced (about 2 cups)
- 2 ounces ginger, grated (scant ¼ cup)
- 1 tablespoon red chili flakes
- 1 tablespoon coriander seeds
- 1 tablespoon black mustard seeds
- 1 tablespoon kosher salt
- Prepare a boiling water bath and five pint jars.
- Combine all the ingredients in a large, wide, non-reactive pot, set over high heat and bring to a boil. Reduce the heat to medium high and cook, stirring regularly, for 45 to 55 minutes, until the chutney is glossy and thick.
- Remove the pot from the heat and ladle the chutney into the prepared jars. Wipe the rim, apply the lid and band. Place jar in boiling water bath canner. Repeat until all jars are filled and process for 10 minutes.