Autumn Harvest Tray in partnership with Ball®Canning
Hello Friends! It’s time to give thanks and spend special moments with the ones we love! I love a beautiful table set up with lots of candlelight and a delicious array of seasonal foods mixed in with things we preserved from our summer harvest.
See how I included my delicious candied jalapeño into this beautiful and tasty Autumn Harvest Tray.
This post is sponsored by Ball®Fresh Preserving
I am so honored to be a Ball® Canning ambassador and love showing you this month how you can enjoy the fruits of all your hard work by eating delicious canned food throughout the end of the year! Read on to see more of how I created this delicious spread with my favorite candied jalapeño
I love a tray filled with yummy treats. Foods you can pick and choose from and eat on a small plate as an appetizer or as tapas together as a family. I wanted to really focus on delicious flavors of the season, so I added fresh figs from our tree, muscadines from my friends vineyard, roasted root veggies from the garden, and even pumpkin hummus served inside an acorn squash.
The star of this however is the delicious candied jalapeño.! Not familiar with it!? Slightly spicy and sweet, it’s the perfect snack and adds the right amount of sweetness and space to your autumn harvest flavors. I made it with jalapeños from our garden and the perfect recipe from Ball® Canning.
GET THE CANDIED JALAPENOS CANNING RECIPE HERE
I started with some root veggies and got them ready to roast! Beets and Carrots really turn sweet when roasted.
While you roast your veggies get the rest of your tray ready! See recipe below!
RECIPE
INGREDIENTS
2 red beets
2 golden beets
5-6 large carrots
( save the green tops to the root veggies if you can)
1 medium butternut squash
1 head of cabbage.
Fresh figs ( around 10 or amount desired)
About 2 cups of muscadines or fresh grapes
1 cup pecans or nut of choice
1 serving of pumpkin hummus ( pumpkin hummus recipe)
1 small jar of candied jalapeño ( candies jalapenos canning recipe)
Ball® Canning jars to place forks and/or veggies in.
DIRECTIONS
Preheat oven to 400
Chop all veggies and slice carrots. Lay all on a baking sheet.
Drizzle everything with olive oil salt and pepper ( if desired) Sprinkle with oregano as well. Place in oven for about 30 minutes or until everything is roasted.
On a large tray gather items together and use greenery from carrot tops or beet tops to add more texture to your display. Use a Ball®Canning jar to place your roasted carrot sticks in and also use pumpkins and other seasonal items to decorate your tray.
I just love the candled jalapeño so much! I am a sucker for things with a little heat and the flavors of fall with a little kick to them really are delicious! You can honestly roast any veggies you want and change up the fruit as well! I did this assortment with no bread or crackers but you can certainly add those as well!
SHOP THIS POST- I love this Ball® Canning book so much! iIt has so many recipes and answers so any canning questions. If you are looking for tested recipes and need tips this book is perfect for you.
PIN TO PINTEREST
I hope this post gives you some useful ideas! Check out more of my previous canning recipes and ideas below!
Thank you for your support always! Stay tuned for ideas on how to use Ball®Canning jars for the holiday. Post coming next month! You can always go to the Fresh Preserving site for more recipes and inspiration.
Warmly,
Annette