How many of you do home canning? How many of you would like to learn or would like to improve upon your canning skills? If so, I’ve got some great news for you, so please keep on reading!
I’ve been canning all kinds of things for the past 25 years and love it! While I am no expert on canning, I do know how to comfortably process about a dozen different items.
Preserving your food by canning is a great way to preserve your goodies from your garden and to have food on-hand throughout the late fall, winter and early spring seasons. While home canning can sound scary and hard…it really isn’t once you know the basics.
For those of you who want to learn or improve upon your skills…there is an upcoming webcast that I want to tell you about.
On Saturday August 1st, Jarden Home Brands will host this year’s fifth annual Can-It-Forward Day, broadcast live online at FreshPreserving.com from 11AM – 4PM EST from the new state-of-the-art Jarden Home Brands headquarters in Fishers, Indiana.
This event celebrates the joys of fresh preserving, Can-It-Forward Day encourages gardeners & food enthusiasts across the country to celebrate what “Made From Here” means to them by fresh preserving their favorite local ingredients in peak season. The webcast will have an integrated chat function where consumers can submit their home canning questions to be answered in real time. New this year, there will also be an exciting celebrity mason jar auction unveiled during the webcast!
I hope you can join this super fun and informative webcast on August 1st, 2015. In addition, I will be sharing with you a review I am working on in a few weeks and we will be hosting a giveaway too! Stay tuned for that!
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I have never canned, but would love to give it a try. I shall tune in to,this broadcast on Saturday.
I used to help my mother and aunts can tomatoes and all kinds of vegetables from their garden but it is not something that I have done in years. I remember all the jars would be kept in the cellar and I would be sent down to get whatever we needed for dinner. Don’t think I appreciate all the hard work it was for them.
I do water-bath canning but have not yet attempted pressure canning. I’ve made jellies and jams, and applesauce and apple butter, and fruits for crisps and pies. This summer, I hope to try my hand at relishes and other preserves. I’ve already got Can-It-Forward Day on my calendar, but I appreciate your reminder.