Asparagus, radishes and sugar snap peas are some of Spring's most glorious vegetables, why not pickle them all together? Adjusting the spiciness of the flavorful brine per-jar makes this a versatile pickle to have on hand.
A variation on Tom Kha Gai soup, this version gets its heft from winter squash instead of chicken. Lemongrass, ginger, coconut milk, and cilantro give it its Thai accent.
Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016).
This tasty salsa will remind you of summer even when there’s frost on the window panes.Recipe excerpted from Ball® Canning Back to Basics, published by Oxmoor House (2016).