Can It Up: November
Posted on 01 November 2012
It’s that time again…time to Can It Up! I had such a good time reading everyone’s contributions to October’s event with apples.
You all inspire me with your creativity; you totally rock! November, here we come!
Let’s Can It Up!
- First, review the Can It Up ground rules.
- During the month of November (that means up to November 30th), please either link your post to this post using the tool below; email me your post or photo; post your post or photo in the Comments section of this post; or tweet your post or a photo using our hashtag #CanItUp. Or you can do all four! I will do a round-up on December 1.
- Please mention Can It Up and link back to this post.
- To include your photo in the monthly roundup post, email it to me by November 30th. It must be at least 670 pixels wide and oriented horizontally (i.e. landscape).
- Don’t forget that your preserve must be water-bath canned. Read up on water-bath canning.
November’s selected ingredient is cranberries! They can be used in any of their forms (dried, fresh, frozen, juice, etc.) as your preserve’s shining star.
Are you ready? Let’s go!
P.S. If you have any questions/feedback/whatever, email me at allfourburners {{at}} gmail {{dot}} com.
11 responses to Can It Up: November
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I am excited about cranberries. They turn everything into a beautiful red.
Xena, I love love love cranberries. So tart, so tasty.
Hmm, I will have to put on my thinking cap to come up with something new with cranberries. I’ve been rather disappointed with several past cranberry-preserving experiments. Last year, I found a source for fresh, local berries from Vermont. Thanks again for hosting, Hima!
Rachel, I’ve preserved cranberries only 2 times, but I liked both the results. No local cranberries for me so I’ll have to make do with whatever I find at the grocery store.
Sorry I missed last month, but I will try to do it this month!
Cynthia, I would love it if you could join us this month!
Am I the first? I love chutney, cranberry and quince. I just realized that I’ve made two chutneys for Can It Up. I really do make jam too.
Xena, your chutney is absolutely stunning. Thanks for sharing!
No time for a blog post, but I did can up 2 half-pints of CRANBERRY SYRUP! It has a beautiful garnet color and a tart-sweet zing. The only problem is that I let it boil too long, so it is halfway between a jelly and a syrup. The recipe is from the Food in Jars cookbook and I will definitely give this another try, as I would love to make cranberry spritzers.
Rachel, that sounds delightful! An inspired choice for the holidays.
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