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

Overripe cucumber pickles are what you get when a handful of forgotten giants lurk under the leaves and turn into jars that last all winter instead of compost. Peel them, scoop out the seeds, and the pale inner flesh soaks up a sweet-and-sour brine far better than a small pickling cucumber ever will. Overripe cucumber … Read more

Yellow plum jam offers a brightness that red plum jam can’t match. While darker plums yield a rich, intensely flavored preserve, golden plums create something lighter and more delicate, with a subtle honeyed sweetness and apricot-like undertones that pleasantly surprise the palate. Many flavor compounds in plums are tied to their pigments, so the color … Read more