Make jam with whatever is in season! This recipe works with almost any fruit. The results are modestly sweet and balanced with freshly squeezed lemon juice.
Explore creative ways to save the harvest with these favorite canning books.
This year I took several liberties in developing a new version of salsa verde. I don't grow tomatillos so I use green tomatoes. I won't call it salsa verde (except on the lids of my jars), because it isn't authentic. But let me tell you, it is GOOD. Here is Annie’s Green Tomato Salsa Recipe good for use when water bath canning.
Fruit butters are easy to make, in fact – they are almost foolproof. They allow for a little more creativity than many soft spread recipes and are perfect for using up odds and ends of fresh fruit.
Grapes can grow anywhere, thriving in a variety of climates and soil types. Growing grapes is rewarding, because after a few years they produce abundant fruit and quickly provide architectural interest in the edible landscape.
When it comes to safe methods for canning foods, this is one instance in which modern advice is better than old-time techniques. Use canning recipes that have been tested and verified safe by food scientists, who have learned a lot about food preservation over the years.
A great recipe for the holidays or any time of the year!
Take plain old raspberry jam to the next level with the complex flavors of white chocolate and coffee liqueur.
Cobbler is not the only solution to a bumper crop of berries. If you can boil water, you can turn the juice from big-flavor berries into tasty beverages that are naturally rich in vitamins and antioxidants. Make extra juice to freeze or can for year-round enjoyment.