Time to Can It Up!

Posted on 01 October 2012

Can It Up: Apples

Are you ready to preserve? It’s finally October 1st! It’s time to Can It Up!

Ok, I’m faking my enthusiasm. While I can’t wait to start canning with you all, I am under the weather today. My throat is on fire.

Also, I am irritated — maybe more so because I don’t feel well — because people are misusing OUR hashtag #CanJam. How dare they! So, I combed the interwebs for another hashtag that no one else would co-opt because it would be ours…all ours!

#CanItUp. Use it. Love it.

I may be a little delirious. Certainly cranky.

Let’s Can It Up!

  • First, review the Can It Up ground rules.
  • During the month of October (that means up to October 31), 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 new hashtag #CanItUp. Or you can do all four! I will do a round-up on November 1.
  • Please mention Can It Up and link back to this post.
  • Don’t forget that your preserve must be water-bath canned. Read up on water-bath canning.

October’s selected ingredient is apples! When it comes to preserving and canning, apples are so versatile; the available varieties are so plentiful at this time of year.

So, grab your jars, get your canning tools together, and start preserving!

P.S. If you have any questions/feedback/whatever, email me at allfourburners {{at}} gmail {{dot}} com.


Update: In my delirium, I neglected to mention that there is a giveaway! I have a copy of an oldie, but goodie for participants in October’s Can It Up: the Ball Complete Book of Home Preserving. It is an incredible resource, both for the rookie and more experienced canners.

The contest is open through midnight PT October 31, 2012. You can enter either by leaving a comment on this post or by participating in #CanItUp. The latter counts as a double entry. The winner will be selected via random drawing.

This contest is open only to residents of the United States.


26 responses to Time to Can It Up!

  • Cathy says:

    Hi Hima,

    Sorry to hear you’re under the weather. Feel better soon. I’m so glad you chose apples. I’m ready to CanItUp!

  • Meghan says:

    Yay for apples! I was just gifted two HUGE bags of apples, I know what those are going to be used for :)

  • Xena says:

    Apples! I’ve been looking forward to our fruit for the month. Now I am definitely going apple picking.
    Hope you feel better soon.

  • […] into canning. Well, my friend Hima over at All Four Burners is resurrecting the Can Jam, now called Can It Up, with the Tigress’s blessing. Although I can’t commit to every month like I did before, […]

  • Great! I want to do more apple butter this weekend. Sweet!

  • LeAnne says:

    I am super confused about how to post something. I just don’t get it. Help!

    • LeAnne says:

      Ok, I think I got it figured out.

    • allfourburners says:

      LeAnne, I don’t think that you posted successfully. I don’t see your post. Click on “Click here to enter” at the bottom of the post, fill out the form with your contribution, and click the “Enter your link” button.

      You can email me if you have any other questions.

  • LeAnne says:

    When are we going to do peppers? I have pounds of peppers in the garden right now.

    • allfourburners says:

      LeAnne, peppers would be a ton of fun. Ok, clearly I think so since I made pepper jelly in September. I will put it on the list for next year – thanks for the suggestion!

  • Beth Gallagher says:

    What a great site and fab recipe for Vanilla Rum Apple Butter! I just put up 22 jars of Black Raspberry/Peach jam amd 17 of Nectarine/Raspberry. Fall is such a jam & jelly time of year, isn’t it? Now I must go buy a bushel at my local apple farm and get busy. :)

    • allfourburners says:

      Beth, yay! Fall is the perfect time to make preserves — still lots of produce in season, while also cool enough to stand over the stove without passing out.

  • Thanks for starting Can It Up Hima. I had a blast making caramel apple jam. Looking forward to checking out everyone’s apple recipes. And I’m really looking forward to seeing November’s ingredient. ;)

    • allfourburners says:

      Gloria, thanks for participating! The caramel apple jam looks amazing, though you know that I’m scared of hot sugar — I may be too chicken to try it out this year. :)

  • Sandy carr says:

    Oooooh, would love a copy of the Ball classic. Very new to canning, hate making mistakes! Thanks for being here for me….

  • Leah says:

    Nothing like the last second to send this your way. I canned up some Apple Chutney using the Raisin Haters Apple Chutney recipe from “Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen” by Kelly Geary and Jessie Knadler.

    This was the third recipe from the book that I’ve tried and I’m pretty pleased with everything so far. The recipes are smaller in size usually only making a couple pints, which is perfect for my house.

    I only tried a little before I canned it but it was good. Can’t wait to see what next month holds.

  • Rachel says:

    Also down to the wire – it’s October 31st already!

    I made some boiled cider – this is a syrup boiled down from fresh apple cider that we made in my parents’ driveway. It’s like eating a caramel apple!

  • Right down to the wire, speaking of; please blame it on my wire-LESS having probs. AnyWHOOOO – loved being a part of CanItUp! I made an Apple Ginger Pie Jam that seriously turned a piece of toast into a slice of pie. Can’t wait to read what November holds for us :D

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