Do you Can?

Canning is one of those things I’ve never really gotten in to. Sure, I’ve dabbled in making jams before, but I’ve never gone through the extra steps to process the cans. I just always make a small enough batch that we use the jam up within a month, so there’s no need to actually preserve the contents of the jar. For whatever reason, it intimidates me. Yeast, caramel, and marshmallows are all kitchen fears that I’ve conquered and I’m here to tell you guys that I plan to conquer my fear of canning.

Can It Forward

Lucky for me, Ball reached out to see if I would be interested in participating in their National Can-It-Forward Day on August 17th. It’s like they somehow knew about my determination to get over my fear of canning or something. They sent me a few supplies to host a Canning Party on August 17th with some local friends, and they’ve agreed to do a giveaway so that one of you can try your hands at canning. Even if you’re a seasoned vet, this package will come in very handy for you.

And for everyone who doesn’t win, be sure to check out for tips, recipes, supplies, and everything you need to know about canning.

On the 17th, I will be posting a link to a live webcast of canning demos where viewer questions will be answered real-time. You can also follow along to see who’s joining in the fun with Twitter hashtag #canitforward.

But for now, let’s get to the giveaway details. I’m doing it now so that the winner will have their prize package in time for National Can-It-Forward day and can participate as well. There is a maximum of four entries per person.

Prize Package Includes:
The Ball Canning Discovery Kit containing a Polypropylene rack with separate, fitted lifter, three 1-pint jars, Illustrated, simplified canning instruction Recipe book
– The Ball Blue Book Guide To Preserving
– One coupon for a free case of Ball brand canning jars

Rules Giveaway Closed:
– Giveaway will close at 11:59PM (EST) on Wednesday, August 7, 2013
– Must be a US resident
– First (required) entry: leave a comment letting me know what your experience level with canning is and if it’s something you’d like to get more in to. If you’re an experienced canner, what’s your favorite thing to can?
– One additional entry allowed if you like my Facebook page (and come back here to leave an additional comment telling me so)
– One additional entry allowed if you like Ball’s Facebook page (and come back here to leave an additional comment telling me so)
– One additional entry allowed if you like Ball on Pinterest (and come back here to leave an additional comment telling me so)
– Random winner will be chosen on August 8 and notified with a reply to your comment. Winner must respond within 24 hours with a valid US mailing address.

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16 Responses to “Red Wine Jelly”

  1. #
    colleen @ Secrets from the Cookie Princess — October 2, 2015 at 10:03 am

    Cool recipe–sounds great!

    And I hear you on the blog writing hiatus, mama. My little one is 9 1/2 months and my blog has definitely been put on the back burner. Though I still cook and play with recipes (we gotta eat), I’ve just decided that when time is precious, I’d rather spend it with him than photographing, writing and posting. I’m sure I’ll get back to it when he’s a little more independent (or at least willing to play by himself for more than a few minutes at a time). You were one of the blogs that inspired me to start writing my own, so I hope you eventually find the swing of things that works for you again. Until then, enjoy that precious face.

    • beantownbaker — October 16th, 2015 @ 2:57 pm

      Thanks for the kind words. I love hearing from people I inspired to start blogging 🙂 Warms my heart. I am hoping to find a rhythm that works with our new life as a family of three.

  2. #
    Barbara — October 2, 2015 at 9:47 pm

    I’ve always enjoyed reading your blog and making your recipes! Your blog is one of the first I ever discovered and became hooked on reading bloggers! One of the first things I ever made were your peppermint patty cookies and still get requests one year later from friends that I hardly see. Those are a hit! Very memorable.
    So glad you felt the itch to come back to writing. Yay!

    • beantownbaker — October 16th, 2015 @ 2:58 pm

      Thanks for leaving this comment. Those cookies get tons of requests from my friends and family too! They’re great. Hoping to keep scratching this itch when we get back from Italy. Our WiFi here is painfully slow…

  3. #
    Cindy S. — October 3, 2015 at 10:47 am

    I really enjoy reading all the things in your blog, I also love the fact that you are getting to explore a whole new country. I find that fascinating and would love to travel but that takes money of which I have none….lol So I will just live vicariously thru your posts!! The jelly sounds terrific will have to put on my to make list. What kind of cheese is it that you paired with it? Give that baby a squeeze and y’all keep exploring !!!

    • beantownbaker — October 16th, 2015 @ 3:00 pm

      The cheese in the pic is a goat milk brie. It’s delicious. When my lactose intolerance is flaring up, I have to avoid cow’s milk. I’ve honestly come to prefer goat and sheep milk cheese because of it. And the goat milk brie comes in such a cute little package. You can find it at Trader Joes or even most big grocery stores.

      Hope I’m doing justice to your living vicariously through us 🙂

  4. #
    Tracy | Pale Yellow — October 4, 2015 at 10:51 am

    Welcome back! I’ve always enjoyed your posts, I’m glad your family is doing well and having adventures. This recipe looks lovely! I image it would make a lovely addition to a fancy cheese tray!

    • beantownbaker — October 16th, 2015 @ 3:01 pm

      Thanks! It would be great with some fancy cheese. That is one thing we’ve really enjoyed here in Italy. I wish we could bring a ton home…

  5. #
    Ted — October 9, 2015 at 6:29 pm

    Hi Jen, I was wondering about how you were doing not too long ago. Happy to hear from you!

    • beantownbaker — October 16th, 2015 @ 3:02 pm

      Hey Ted! I don’t have many readers who I knew in real life before I started blogging! Things are good. Hope all is well with you.

  6. #
    Beth — October 13, 2015 at 9:22 am

    welcome back,I hope,i have missed your posts ..I have followed you since you were in Boston and have always enjoyed your notes and recipes…I too love to sew so maybe you can let me in on a few secrets and I will share some with you..:o)…your daughter looks like an angel….bless your family and keep the posts coming….

    • beantownbaker — October 16th, 2015 @ 3:04 pm

      Thanks for reading and sticking around during the radio silence period. Hoping it doesn’t continue much longer… I’m actually taking a 6 week beginners sewing class that I’m loving. We’ve done a zipper and piping and applique so far.

  7. #
    Carol — October 18, 2015 at 1:03 pm

    Hi! I’m a blog “lurker”…use them for the recipes and tutorials, but never leave comments. But I HAD to this time. Backstory: I used your recipes every time I had to bake something. I LOVE your approach to baking! (and once upon a time was single woman living in Boston) Anyway, I had two small kids and loved reading your stuff…a young, career woman and wife….then moving half way across the country.
    Life got busy. My sewing took over any “blog lurking” time I had.
    Yesterday I needed your cheesecake recipe. I found your blog. Before I read your recent post I thought to myself, I wonder what that lady is up to these days…
    LOVED reading that Youre a momma now…and living half way around the world!
    We also had a baby girl this year (late in the game, but she completes our family ❤️). Anyway, just wanted to say congrates!…and good luck with the sewing!!

    • beantownbaker — November 5th, 2015 @ 9:24 pm

      This comment makes me smile ear to ear. Thanks for leaving it. So glad you came out of lurker mode to comment. I love hearing from people who have been reading for a while. Thanks for coming back after all this time!

  8. #
    Ashley (QLCC) — October 21, 2015 at 2:35 pm

    Welcome back! 😀

  9. #
    Angelo — April 20, 2016 at 12:41 pm

    I made this for Christmas presents this year. It turned out great and is quite tasty. Is great over brie and cream cheese. Also great over a croissant with white cheese.

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