• Posted by Califia Suntree on August 26th, 2014, 5:58 AM

    Presenting the first of the two winning Can-It-Forward recipes, to celebrate preserving the harvest. This one comes from Chris Ericsen and Keri Padon of Portland, Oregon–second-time winners! I’m sure they are still working their way through the bounty of pectin from last year, but this year they will enjoy even more canning goodies from Ball. And we will all enjoy their flavorful fresh kimchi, bursting with spice and so easy to make. It’s not processed, so it stays crunchy and salad-like, but isn’t shelf-stable–keep it in the fridge. Chris suggests adding dried shrimp, too, for “extra funk.” They can be found online or at Korean markets, as can the chili powder.

    Refrigerator Kimchi 

    Makes 2 quarts

    1 head Napa cabbage in 1-inch Dice
    2 tablespoons salt
    2 tablespoons sugar
    3 tablespoons minced garlic
    3 tablespoons minced fresh ginger
    3 tablespoons fish sauce
    1/4 cup: Korean chili powder
    1 bunch green onion, sliced
    1 bunch cilantro, sliced
    4 tablespoons toasted sesame seeds

    1: Combine the cabbage, salt, and sugar in a large bowl. Let sit for 20 minutes to draw the liquid from the cabbage. Squeeze the excess liquid from the cabbage.

    2: Toss the remaining ingredients with the cabbage. Taste for seasoning. Too spicy? Not salty enough? Note: If it is too spicy add more sugar and that will tame it.

    3. Pack into 2 clean quart jars, seal, and refrigerate. It will keep for several months.

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  • Posted by Califia Suntree on August 20th, 2013, 8:54 AM

    So we have two lucky winners of the Spooning Can-It-Forward Day recipe contest. Portland’s own Keri Padon and Chris Ericsen (of Swing Top Soda Co.) submitted the following delectable salsa, and they will be getting the Ball canning starter kit! This salsa is hot and garlicky, and just in time for full-on tomato season. Congrats Chris and Keri!

    Fried Garlic Grilled Jalapeño Tomatillo Salsa

    10 cloves garlic
    1/2 cup olive oil
    1 onion, diced
    2 fresh tomatillos, whole
    6 jalapeños, de-stemmed and sliced in rounds
    3 T. rice vinegar
    3 T. brown sugar
    1 bunch cilantro
    Salt & pepper

    Fry the garlic in the olive oil until golden brown. Set aside and let cool. Take 2 tablespoons of the oil used for frying and dress the onion, jalapeño, and tomatillo. Grill until nice and charred. Mix all ingredients and add to food processor, blender, or chop all with a knife to make as chunky as you want. Add salt and pepper to taste. NOTE: If sauce is too spicy add more sugar. If you like it super spicy omit the sugar. May also be used as a marinade for grilled foods.

    Place in hot, sterilized jars and can using a boiling water bath. (Follow the salsa canning instructions here.)

     

     

     

  • Posted by Califia Suntree on August 17th, 2013, 8:08 AM

    Happy Can-It-Forward Day everyone! Enjoy this live webcast of Ball’s event at the Union Square Market in New York. Giveaways and classes until 2pm EST. Get canning!

 
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