Buying and canning tuna fresh off the boat isn't a huge savings—but you'll know where it came from, you can enjoy it throughout the year, and unless you go out and catch it yourself, it can’t get any fresher. Convinced? Good. Here's how to proceed.
Ever heard of a loquat? This cousin of the apple tastes more like an apricot or a plum, and lends itself well to being canned. This loquat preserve features Chinese Five-Spice, which gives it an earthy spiciness.
Homemade chicken stock preserved in the pressure canner is an economical and time-saving item to have on hand. Far superior to store-bought stock, one batch will leave you with as many as 8-10 pints of stock ready to use at a moment's notice.