Canning is a fantastic way to preserve the flavors of the season and an age old custom. Lots of people learned to can from their friends or family – I learned to can from my mom and grandma, making jar upon jar of preserved peaches, apricots and yummy jam\u2026 there\u2019s nothing like a PB&J with jam you\u2019ve made yourself!<\/p>\n
If \u201cputting up\u201d some of summer\u2019s delicious bounty sounds like a fantastic idea to you, there\u2019s no time better than the present to jump right in \u2013 head to Pike Place Market on Saturday, August 13th<\/sup> and Sunday, August 14th for National Can It Forward Day<\/strong>! Canning Across America<\/a> and Jardin America, the makers of Ball home canning products, have teamed up to present two days full of fun, educational canning and cooking demos.\u00a0 But don\u2019t worry if you can\u2019t make it \u2013 the entire event will be streaming live at freshpreserving.com<\/a> from 8:00AM to 4:00PM on Saturday. For the full event schedule, click here<\/a>!<\/p>\n If you just can\u2019t wait to get started canning, check out my easy and delicious recipe for Strawberry Lemon Poppyseed Jam<\/a>! <\/strong>And don\u2019t forget to visit Canning Across America<\/a> to join the Canvolution and find mouth-watering recipes, gorgeous photography and a warm, welcoming community of like-minded canning enthusiasts.<\/p>\n So fire up your canner and here\u2019s to preserving our local flavor! \u2013 Kathy<\/p>\n","protected":false},"excerpt":{"rendered":" Canning is a fantastic way to preserve the flavors of the season and an age old custom. Lots of people learned to can from their friends or family – I learned to can from my mom and grandma, making jar upon jar of preserved peaches, apricots and yummy jam\u2026 there\u2019s nothing like a PB&J with […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11760],"tags":[2100,2840,1103,3960,3961,1059,1453,656,711,712,1388,3967,3944,865,11856,3962,11876,1079,1237,658,3029,3963,3711,1029,293,282,2047,2658,11865,1042,1921,11860,3017,968,11874,3964,3968,11870,3965,1614,1120,326,3969,3970,3035,3971,54,3036,3037,3972,3973,3040,3041,11857,2843,3974,11866,2216,3966,662,1129,3425],"class_list":["post-2411","post","type-post","status-publish","format-standard","hentry","category-dishing-with-kathy-casey-blog","tag-2100","tag-america","tag-apricots","tag-august","tag-ball","tag-bounty","tag-butter","tag-canning","tag-canning-across-america","tag-canvolution","tag-cooking","tag-demos","tag-educational","tag-event","tag-foodie-news","tag-freshpreserving-com","tag-fruit","tag-grandma","tag-home","tag-jam","tag-jar","tag-jardin-america","tag-jelly","tag-juice","tag-kathy-casey","tag-kathy-casey-food-studios","tag-kathy-casey-food-studios-liquid-kitchen","tag-kathy-casey-liquid-kitchen","tag-komo-radio","tag-lemon","tag-lemon-juice","tag-lifestyle","tag-mcp-pectin","tag-mom","tag-my-seattle","tag-national-can-it-forward-day","tag-nut","tag-other","tag-pb-j","tag-pea","tag-peaches","tag-peanut","tag-peanut-butter-jelly","tag-peanut-butter-and-jelly","tag-pectin","tag-pickling","tag-pike-place-market","tag-poppy","tag-poppyseed","tag-preserve","tag-products","tag-put-up","tag-putting-up","tag-recent","tag-saturday","tag-schedule","tag-sides","tag-strawberry","tag-strawberry-poppyseed-jam","tag-sugar","tag-summer","tag-sunday"],"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/2411","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2411"}],"version-history":[{"count":0,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/2411\/revisions"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2411"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2411"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2411"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}