Preserving your roasts with pressure canning creates options for quick weeknight meals right out of your pantry.
Traditional preserved apple slices are delicious as-is but plan for extra to use in baking cobblers, pies and other desserts.
Red wine, rosemary, and figs meld into this jam reminiscent of the South of France. Serve with a big blue cheese, which stands up in flavor. Since the wine really stands out, use a good- quality Merlot or Pinot Noir with this jam.
Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016).