Calling all canners! The Ball® brand will host this year’s sixth annual Can-It-Forward Day on Friday, July 22. This year, Ball is “hosting Can-It-Forward Day entirely online via Facebook Live. Throughout the day, the Ball brand and our expert ambassadors will be demoing a variety of canning recipes and in the true spirit of “canning it forward,” for every engagement received on the videos, whether it be a comment, like or share, the brand donates $1 to a local charity.”
This year’s celebration also includes a link to the Freshly Preserved Ideas Tumblr page, a place for consumers to take the pledge to Can-It-Forward this year. You may ask Jarden Home Brands canning experts any preserving or home canning questions via Twitter with the hashtag #canitforward from 10AM – 5PM ET on July 22nd. Consumers can also share their own #canitforward creations with the brand on Pinterest and Instagram.
I was asked once again to participate in Can-It-Forward Day and am delighted to do so. In return for my participation, the folks at Ball sent me these great items:
- The All New Ball Book of Canning and Preserving: From the makers of the iconic Ball® jars and Ball® canning products comes the first truly comprehensive canning guide created for today’s home cooks. This modern handbook boasts more than 200 brand new recipes ranging from jams and jellies to jerkies, pickles, salsas, and more. (Retail value: $22.95)
- Four Collection Elite Wide Mouth Pint Jars: For the first time, the Ball® brand has introduced a line of never-before released blue colored jars. (Retail value: $8.99/for 4 jars)
- One $5 off coupon on one (1) case, any variety, Ball® or Kerr® Mason Jars.
And guess what? Ball has agreed to send one of my lucky readers this same gift package (details follow at the end of this post.) If you are a canner, you will love, love, love this new book, full of recipes to please all tastes! And who couldn’t use new jars? The designer ones are perfect to share your homemade love during the holidays or other gift-giving occasions.
In addition to canning my regular tomato-based delights, I wanted to try something new this year. After leafing through my new book from Ball®, I chose the Pickled Dill Beans (Reprinted from The All New Ball® Book of Canning and Preserving, Oxmoor House, 2016)because I love green beans, I love dill, and thought these would make a great side dish (especially in the summer) or something fun to include on a pickle/olive tray.
These beans came out great — they were nice and crunchy, and I was glad I added the optional Ball Pickle Crisp. If I canned these just to use as a side dish, I would probably add a bit of sugar to the liquid for more of a sweet and sour taste. Of course, I tinkered with the recipe by adding extra dill (1-2 sprigs per jar) and more red pepper flakes for extra kick.
Pickled Dill Beans Ingredients (Makes about 6 one-pint, wide mouth jars)
- 3 ½ lbs. fresh green and/or yellow beans (5 to 6 inches long)
- 5 cups white vinegar
- 2 cups water
- 1/3 cup Ball® Salt for Pickling & Preserving
- 1 ½ teaspoon dried crushed red pepper
- 12 fresh dill sprigs
- 6 garlic cloves, peeled and crushed
- Ball® Pickle Crisp (optional)
Wash beans, trim stem ends, and cut into 4-inch lengths. Combine vinegar and next 3 ingredients in a 3-qt. stainless steel or enameled saucepan. Bring to a boil.
Place 2 dill sprigs and 1 crushed garlic clove into a hot jar.
Pack whole beans tightly into jar. Ladle hot pickling liquid over beans, leaving ½-inch headspace. Add 1/8 teaspoon Ball® Pickle Crisp to jar, if desired.
Remove air bubbles and wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Repeat until all jars are filled.
Place jars in boiling water canner.
Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid and let jars stand 5 minutes. Remove jars and cool. Store in a dry place, but refrigerate before opening for a few hours so they have a nice chill.
To enter into a drawing for the book, jars and coupon ($36.94 value), just comment on one of my social media pages (this blog post, @kelscafe on Twitter, or on Facebook at www.facebook.com/kelscafe/) by August 1, 2016. Good luck, and happy canning!
For more canning ideas and recipes, check out my Can-it-Forward post from last year.
Eat, drink and be merry!
Follow Kel’s Café on Twitter at http://twitter.com/kelscafe