Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
A versatile sauce that works as a replacement for BBQ sauce. Serve it over cream cheese with crackers, glaze poultry or pork, heat it up and top your ice cream or cheesecake. Don't make me go on...
Apricots, red bell peppers and a mix of hot peppers make this jelly a sweet treat with a spicy kick. Works as good as an appetizer as it does as a pork glaze.
Balsamic vinegar is wonderful paired with berries, which is why you often see raspberry balsamic glaze atop pork and other meats. Balsamic heightens the flavors of the berry. For an extra kick, I used blueberry balsamic in this delightful creation.
It can be difficult to can a flavorful pasta sauce, one that doesn't need additional tweaking after opening. But this one is perfect for use on pasta, lasagna and more. Also includes quick notes on how to blanch tomatoes.
There was a time when I thought salsa verde was made from green tomatoes. That time was about a week and a half ago. Now I am a tomatillo convert. This sassy salsa is so easy to make, it will convert you into a fierce food canner! Welcome.
A little taste of summer! Surprise your kids, your guests, yourself by preserving the best taste of summer with this wonderful strawberry lemonade concentrate.
Figs are in season for such a short time, being able to enjoy them year-round is a true pleasure. This fig compote uses red wine to increase the acidity.
Peaches, tomatoes and jalapenos come together in this nicely spicy peach salsa. Use it to dress up poultry or fish, or go basic and serve it with tortilla chips. Can it for a taste of summer during the off-season.
