Loaded with roasted tomatoes and jalapeño, this picante salsa is perfect for a fresh, quick Mexican meal.
Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016).
This simple berry jam tastes incredibly fresh, even in the middle of January!
Roast pork simmered in a simple brown sugar BBQ sauce until it practically melts apart is the base for this revolutionary and truly useful pressure-canned recipe.
Two appealing recipes with one batch of blueberries! First make our blueberry syrup, then use the pulp to make this smooth fruity butter.
A tasty alternative to canned fruit; instead of water or sugar-syrup use fresh brewed tea and honey!
This mild strawberry jelly uses roasted fruit, chamomile tea and honey to add depth of flavor.
A shrub is a fruit syrup mixed with vinegar. Historically, shrubs were made as a way to preserve fruit to drink, mixed with soda or at water. Today, with the addition of different vinegars, sugars, spices, and herbs, shrubs have become a way to preserve and enhance fruit’s flavor. Use the shrub traditionally with soda water over ice or mix creatively into cocktails. Each sip will be reminiscent of an era when ingenuity surpassed the simple desire to preserve a summer’s bounty.
If you come across fresh ripe guavas, buy them right away and make this amazing traditional Caribbean jelly. You will not be disappointed!
Fresh ruby red radishes, with their certain crunch and sharp flavor, make for delicious and easy refrigerator quick pickles.
Try this as a kid-friendly fruit ice or as an adult libation; just add a splash of vodka or rum, and garnish with melon slices and mint.