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Marisa McClellan

International Can-It-Forward Day
August 16

Farmer’s Market:
Saturday’s 8:00 a.m. – noon
Aurora Transportation Center
233 N. Broadway


Presented by Jarden Home Brands, makers of Ball® Brand home canning products, the first annual International Can-It-Forward Day will take place this year at Brooklyn Borough Hall Greenmarket on Saturday, August 16th, hosted by Top Chef Judge and James Beard Award winning chef Hugh Acheson and featuring Food in Jar’s Marisa McClellan.


Peach Jam with Sriracha
Makes 3 Half Pints

1 dry quart peaches (about 2 lbs of fresh peaches)
1 cup granulated sugar
1/4 cup sriracha
juice of half a lemon

Prepare a boiling water bath canner and 3 half pint jars. Place lids into a small pan of water and bring to a gentle simmer.  Bring a large pot of water to a boil. While it heats, cut peaches in half and remove pits. Fill a large bowl 2/3 the way up with cold water. The cold water stops the cooking and cools the peaches down enough for you to peel them. Working in batches, proceed to blanch all your peaches for 1-2 minutes.  Once all the peaches have been blanched and they are cool enough to touch, slip off the skins. Place peaches in shallow bowl or baking dish. Using a potato masher, smash them into pulp. Stir in the sugar and let the fruit sit for a few minutes, until the sugar is mostly dissolved. To cook, scrape the fruit into a 12 inch skillet, add lemon juice, and place over medium-high heat. Stirring regularly, bring fruit to a boil and cook until it bubbles and looks quite thick, about 10-12 minutes. It’s done when you pull a spatula through the jam and the fruit doesn’t immediately rush into fill the space you’ve cleared. In the last couple minutes of cooking, stir in the Sriracha. Remove jam from heat and funnel into prepared jars, leaving 1/2 inch headspace. Wipe rims, apply lids and rings and process in a boiling water bath canner for 10 minutes.

Note: If you can find them, it’s always better to use later season freestone peaches for preserving projects. They’re much easier to work with because you don’t have to fight to remove the flesh from the pit.

Pickled Wax Beans
Makes 4 half pints

1 quart wax beans (approximately 1 1/2 pounds)
1 1/2 cups apple cider vinegar
2 Tablespoons sea salt
4 medium cloves garlic
4 teaspoons dill seed
2 teaspoons black peppercorns


Prepare a boiling water bath canner and 4 half pint jars. Place lids into a small pan of water and bring to a gentle simmer. Wash and trim beans so that they fit in jar. If you have particularly long beans, cut them in half. Combine vinegar, water and salt in a medium saucepan and bring to a boil. While the pickling liquid heats, pack your beans into the jars, leaving 1/2 inch for headspace. To each jar, add 1 clove of garlic, 1 teaspoon dill seeds, and 1/2 teaspoon black peppercorns. Slowly pour the hot brine over the beans, leaving 1/2 inch for headspace. After all the jars are full, use a wooden chopstick to work the air bubbles out of the jars. Check the headspace again and add more brine if necessary. Wipe the rims, apply lids and rings, and process in a hot water bath for 10 minutes. Let pickles sit for at least one week before eating.