Can It Forward, Blueberry Butter, + a Ball Canning Giveaway

Grab a cup of coffee and make yourself comfortable, because today’s post is jam-packed (pun intended) with some seriously good stuff:  A celebration of canning? (check)  Local organic blueberries? (check) A must-can recipe? (check) New products from Ball Canning and a giveaway? (check and double check!)

Can It Forward

This Friday (July 22, 2016) is Can-It-Forward Day, a day dedicated to celebrating and sharing the joy of canning.   Jarden Home Brands/Ball Canning has a great lineup for experienced and new canners alike:

Can It Forward Day 2016

  • There will be LIVE demonstrations on Facebook throughout the day (10:00 a.m. – 3:30 p.m. ET), with chances to win prizes every hour.  Additionally, every time you engage (like, comment, share) with the live content, Ball Canning will make a $1 charitable donation (you can find more details here).
  • Home preserving experts will be on hand to answer your questions on Twitter (use the hashtag #canitforward) from 10 a.m. – 5:00 p.m. ET.
  • All participants who pledge to Can-It-Forward will receive a coupon for $5 off a purchase at freshpreservingstore.com.
  • Share your creations and find canning inspiration using the #canitforward hashtag on Pinterest and Instagram.

I hope you’ll join me in making a pledge to Can-It-Forward today!

 

blueberries

Blueberry Butter

To get ready for Friday’s festivities, Jarden Home Brands recently sent me a copy of  The All New Ball Book of Canning and Preserving and a case of their new blue Collection Elite Wide Mouth Pint Jars, so I can share one of the great recipes in this new preserving book and hopefully inspire YOU to Can-It-Forward this week.

The All New Ball Book of Canning and Preserving

This resource is well worth its value, with solid, easy to follow instructions, a gorgeous layout with stunning photos, and more than 350 recipes for jams, sauces, pickles, ferments, and so much more.  It also puts tons of  reference charts, step-by-step preservation procedures, and produce-specific information right at your fingertips.

In fact, there is so much good stuff in this book, selecting just one recipe to share with you was a bit of a challenge!

But as gardeners often do, I was ultimately inspired by our current season.  Right now we are in peak blueberry season here in Minnesota, so it only seemed fitting to recreate one of the blueberry recipes (and so perfect for those beautiful blue jars!).

Now my backyard blueberries are not ready to produce canning quantities just quite yet, but luckily there is a great you-pick farm not far from where I grew up, and so my sister and law and I headed out to Little Hill Berry Farm for a morning of blueberry picking.  We were able to pick a variety called Bluegold, and I have to say that I have to say that I have never worked with such beautiful, large, blueberries. One of the owners shared with me that this variety is particularly good for preserving ,because it is a little less sweet than some of the other varieties, lending itself to really sweet recipes while still allowing a very robust blueberry flavor to shine though.

After bring home nearly 7 pounds of berries, I set out to make blueberry syrup and blueberry butter.  What made these recipes stand out is that they are designed to work together, first utilizing the juice for syrup, then the leftover pulp for the blueberry butter.  I am a big fan of this kind of no-waste approach, and I love that I was able to get more out of my blueberry haul than I normally would have by just cooking them down into jam.

blueberry syrup + blueberry butter

After filling two and a half blue pint jars with a delectable blueberry syrup, these vintage jam jars were a fun choice for the blueberry butter (note, Ball has also brought back these beautiful jars as a part of their Collection Elite series, though these older jars just happened to already be apart of my collection).

Initially I was most excited about the syrup (which is really, really good), but it was actually the blueberry butter that stole the show.  It is full of amazing blueberry flavor!  I was a little hesitant about adding the nutmeg, but I am so glad I did.  It gives this preserve a wonderful richness and complex flavor that you really must try.  Right off the bat, I am thinking that this blueberry butter will be the star of some type of stuffed french toast for Christmas Eve brunch this year–if it lasts that long!

blueberry butter

Blueberry Butter

From  The All New Ball Book of Canning and Preserving, yields 6 half pints

5 1/2 cups blueberry pulp (reserved from Blueberry Syrup, also in the book)
3 cups sugar
1 Tablespoon lemon zest
1 1/2 Tablespoons fresh lemon juice
1/4 teaspoon ground nutmeg

Process blueberry pulp in a food processor 1 minute or until very smooth.  Combine pureed pulp, sugar, and remaining ingredients in a 6-quart stainless steel or enameled Dutch oven.  Bring to a boil over medium heat, stirring often.  Reduce heat, and simmer, stirring constantly 1 hour or until mixture thickens and holds its shape on a spoon.

Ladle hot blueberry butter into a hot jar, leaving 1/4 inch headspace.  Remove air bubbles.  Wipe jar rim.  Center lid on jar.  Apply band, and adjust to fingertip-tight.  Place in boiling-water canner.  Repeat until all jars are filled.

Process jars 10 minutes, adjusting for altitude.  Turn off heat, remove lid, and let jars stand 5 minutes.  Remove jars and cool.

Ball Canning Giveaway

Ball Canning Giveaway

Jarden Home Brands has generously offered a copy of The All New Ball Book of Canning and Preserving and a set of blue Collection Elite Wide Mouth Pint Mason Jars for one lucky reader!

To enter this giveaway, simply comment on this post, sharing how you intend to “Can-It-Forward” this garden season. It could be a recipe you plan to make, your plans to share your canning with others, or any other way you intend celebrate and share the joy of canning.

One comment per person; open to US residents only.  Entries will be accepted through 11:59 p.m. on Friday, July 22, 2016.  One winner will be randomly selected and announced on the blog on Monday, July 25, 2016. The giveaway is now closed; thanks to all who entered!

Full disclosure: I received a copy of The All New Ball Book of Canning and Preserving and a set of blue wide mouth pint jars for the purpose of this promotion.  Jarden Home Brands is also providing the same to the winner of the giveaway.  As always, all opinions are my own.

 And the winner is… 

A big thank you to everyone who took the time to participate in the Can-It-Forward Day giveaway from Ball Canning! It has been so much fun to read about how you are canning it forward!  Also, a big congratulations to Steph L, who is the winner of a copy of The All New Ball Book of Canning and Preserving and a case of blue Collection Elite jars from Jarden Home Brands/Ball Canning!

Can It Forward: Blueberry Butter + a Ball Canning Giveaway
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20 thoughts on “Can It Forward: Blueberry Butter + a Ball Canning Giveaway

  • July 18, 2016 at 10:51 am
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    I’m going to can it forward with some peaches I got this year from a local farm. They’re the BEST I’ve ever had!

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  • July 18, 2016 at 12:28 pm
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    I’m a new canner, so I can it forward by asking my family about their canning tips!

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  • July 18, 2016 at 6:08 pm
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    As usual I’ll be making more jams and relishes than we’ll eat so I’ll share with family. Starting on the blackberries tonight.

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  • July 19, 2016 at 9:30 am
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    I’m canning it forward with smokey tomato jam for the dark days of December!

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  • July 19, 2016 at 10:15 am
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    I make your habanero apricot jelly and share it with our friends. We are all OBSESSED with it!!

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  • July 19, 2016 at 12:09 pm
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    I make a jam that is Blackberries (say 6 pints)/Lemon Juice & Zests/Turbinado Sugar/One entire Vanilla Bean Pod + Pectin; that is fantastic actually. I scrape out the vanilla seeds but also put the pods in with the fruit while I cook it (then fish them back out!). People freak over this.

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  • July 19, 2016 at 3:37 pm
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    I plan to can peaches and pears.

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  • July 20, 2016 at 9:21 am
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    I plan on canning lots of jams to give as gifts!

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  • July 20, 2016 at 9:39 am
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    I just started canning so I plan on trying something easy like canning the peppers from the garden.

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  • July 20, 2016 at 11:47 am
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    Tomatoes do so well at our house every year we can enough tomatoes for the year for our family and enough to share with neighbor too! Thanks for the super generous giveaway! 🙂

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  • July 20, 2016 at 1:08 pm
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    I usually help my grandma can. That is how I like to share it forward.

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  • July 20, 2016 at 5:55 pm
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    I will be canning strawberry jam for others!

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  • July 20, 2016 at 7:44 pm
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    I love canning, but I’m the only one in the house who likes jams and jellies (true!), so I can it forward by making preserves that I know other people will enjoy. For example, I’ve learned to make a nice watermelon jam for one friend who adores watermelon, so I’ll be making that for him later this summer.

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  • July 21, 2016 at 12:54 am
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    I belong to the local buy nothing group and would share the salas I’ll make with my neighbors

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  • July 21, 2016 at 1:08 am
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    Planning to can and give away some pickles and relishes to giveaway.

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  • July 21, 2016 at 6:59 pm
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    We always can my mom’s salsa and pickled string beans every year. And my cousins, aunts, uncles and friends are more than happy to receive jars. I feel like making some jam this season too, Marionberry sounds perfect!

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  • July 21, 2016 at 8:11 pm
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    I plan on canning up a bunch of blackberry jam from our blackberry bushes behind our home and handing them out to our neighbors 🙂

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  • July 22, 2016 at 9:58 am
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    We #canitforward by doing a jar exchange with friends. We each make huge batches of some of our favorite recipes & then swap jar for jar. This way we get to try out new things. Each jar has the recipe attached so that we can make it ourselves later if we really enjoyed the recipe.

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  • July 23, 2016 at 10:41 am
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    We always had peaches and pickles on the shelves growing up. I would love to can some pizza sauce for the kids.

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  • July 24, 2016 at 3:25 am
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    I plan to make some fresh blackberry jam.

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