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


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 8:00 AM – 4:00 PM PST. Viewers will be able to ask questions and post comments in real time. 



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 made by Judith Dern, and cookbook author

11:00 a.m.

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


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

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


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.


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.


Today, we celebrate!

Canning Across AmericaPhoto: Flickr/mikeunited

In many ways, it feels like we’ve known each other a lifetime. That’s the power of twitter, facebook, press, and above all else— a canvolution.

Inspired by Yes, We Can, a community home canning project in the Bay Area, founding member Kim O’Donnel asked out loud on Twitter: What if Seattle got in on the canning act? Better still, what if we led the charge and set a date for a city-wide can-a-thon and encourage other cities around the country to follow suit for simultaneous coast-to-coast canning ‘stravaganzas?

Within less than a week, was born.

Together, over the past year, we’ve shared success and disappointment, resources and recipes, mentoring and festivity around the canning kettle and here on the computer screen. It is the sincere desire to celebrate the bounty of local and seasonal produce that has unified people from all walks of life and level of expertise.

We could not have done this without every one of you. Because of your support and readership, Canning Across America has evolved from “a nationwide, ad hoc collective of cooks, gardeners and food lovers committed to the revival of the lost art of  “putting up” food”, into a true movement.

The collective voice of Canning Across America celebrates our one-year birth today. Pop a can and enjoy with us!


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!


Yes, We Can, Freeze, Dry, Pickle, Salt. . .

summer bounty

Until fairly recently (certainly within the past couple of generations) families harvested crops in the fall and stored enough food to get them through until the next harvest. Today preserving is enjoying renewed popularity and extending the harvest is HIP! “Canvolution” has quickly entered the digital lexicon.

For our grandparents and great-grandparents, a routine part of housekeeping involved mastering a battery of various preserving skills that customarily were passed from generation to generation along with grandmother’s china, family stories, and a tendency toward red hair or blue eyes.

These days, growing concerns about food safety and security routinely generate frightening headlines, and an unstable economy has us all thinking about cost-cutting measures. But even economic anxiety and contemporary crises can’t distract me from pondering my next meal. A great many of us are looking back at these nearly-lost kitchen arts as a path toward not just health and cost savings, but also a means of making the most of seasonal bounty and producing delicious treats for a well-stocked pantry, meant to be shared with friends and family.

When important principles are followed, traditional preserving methods–freezing, canning, drying and “live” storage (what our grandparents called a root cellar)–do a fine job of keeping food. Beyond these basics, vinegar, sugar, alcohol, and other cures are primarily employed for the additional flavor they impart as well as their effectiveness at prolonging shelf life. Through their almost magical alchemy, food is not just preserved but transformed and elevated into something altogether different to become the fare of festive celebrations and artisan craftsmanship. A cucumber is simply a refreshing salad in summer, but tangy pickles are a time-honored side at many holiday celebrations; fresh peaches may be a fleeting seasonal pleasure, but doused in alcohol, they become a jewel-colored treasure and a glimpse back to the warmth of summer on a cold winter’s evening.

Home preserving may not be for everyone. Busy lives, demanding careers, and precious little leisure time dictate our limits. But generally speaking, those who pursue these somewhat old-school practices are generous–not just with their efforts, but also in sharing their table and resources with those who cannot or have not. We’re on a culinary adventure as we re-learn the resourceful ways of generations that came before us. It’s a path of economic thrift and simple luxuries, rich in flavor and tradition, executed in concert with the seasons and with respect for our environment.

CAA Contributor Lorene Edwards Forkner is a freelance writer, garden designer, and food enthusiast in the Pacific Northwest. She is the co-author of Canning & Preserving Your Own Harvest, and from Sasquatch Books. Both books are based on material original to The Encyclopedia of Country Living, by Carla Emery. Read more of Lorene’s musings on life, work, home, and garden at Planted at Home.