Green tomato marmalade transforms hard, unripe tomatoes into a bright, citrusy preserve with visible slices of orange and lemon in every jar. It sets naturally—no boxed pectin required—and offers the familiar sweetness of orange marmalade with a tangy green tomato edge that plain citrus can’t provide. This recipe has been reviewed for safety and accuracy … Read more

Eggplant puttanesca sauce is a chunky, savory pasta topping built from roasted eggplant, olives, capers, and tomatoes. It delivers a depth of salty, umami flavor that you rarely find in jarred sauces, and one batch yields about six pints to tuck into the pantry. This recipe has been reviewed for safety and accuracy by a … Read more

Peach preserves are a classic, old-fashioned fruit preserve that leaves the fruit in neat slices suspended in a clear, flavorful syrup. Instead of a smooth spread, you get unmistakable pieces of summer peach on your toast, biscuits, or yogurt. This is a simple, three-ingredient recipe—no boxed pectin required. All you need are peaches, granulated sugar, … Read more

Green tomato enchilada sauce transforms a bucket of late-season, unripe tomatoes into a bright, tangy green sauce. Smooth and pourable, it’s perfect on enchiladas, burritos, or for braising pork—nothing like the flat canned sauces you buy at the store. This recipe has been reviewed for safety and accuracy by a Master Food Preserver certified through … Read more

Peach BBQ sauce is a bright, fruity barbecue sauce that captures the best of summer. Lightly sweet and tangy, it’s a refreshing alternative to commercial store-bought sauces and pairs especially well with chicken and pork. Peach BBQ Sauce This recipe has been reviewed for safety and accuracy by a Master Food Preserver certified through the … Read more

Wild blueberry jam captures a brighter, truer blueberry flavor than jam made from larger cultivated berries. It naturally sets without boxed pectin, and a small batch—just a few pints of berries—yields an unforgettable jar or two. This recipe has been reviewed for safety and accuracy by a Master Food Preserver certified through the University of … Read more

Pear syrup transforms ripe pears into a golden, pourable sweetener that preserves the delicate floral flavor of the fruit. Thinner than honey but richer than a simple sugar syrup, pear syrup is ideal for drizzling over pancakes, stirring into cocktails, sweetening sparkling water, or brushing on roasted pork and chicken. It’s a low-effort preserving project … Read more

Beet canning recipes provide a smart, long-lasting way to preserve a large beet harvest. Beets retain their deep color and sweet-earthy flavor exceptionally well in jars, which makes them ideal for pickles, relishes, soups, or simply canned plain. A few rows of beets can become a shelf full of ready-to-eat jars that taste just as … Read more

Canning pork bone broth creates a richly flavored pantry staple that’s ready to use in soups, ramen, braises, rice dishes, and any recipe that calls for chicken broth. Pork broth is usually lighter in color than beef stock but delivers deep, savory flavor—especially when made from roasted bones and simmered slowly. This recipe has been … Read more

Carrot canning recipes are a practical solution for dealing with a large carrot harvest. Carrots retain their sweet flavor when preserved, and home-canned jars are perfect for quick weeknight sides, crisp pickles, creamy soups, and ready-to-use ingredients for stews and meals. A long bed of carrots can fill multiple jars, and having several styles canned … Read more