Sour fermented brine separates this glorious hot sauce from the rest. Ferment your hot peppers now for canning salsa or winter enchiladas, and you'll be rewarded with sauce that tastes like peppers, not vinegar.
Fresh figs meet lavender in a late summer romance. Even better if you glean them from your neighbor's tree! This post offers tips for making no-pectin preserves throughout the fig season by a certified Master Food Preserver.
Too much cranberry sauce? Hit the sauce instead with a vodka-cran made from your own fresh cranberry juice. This recipe makes several quarts of crimson juice flavored with quince & rose geranium. Includes instructions for canning to FDA standards.