Preserving your roasts with pressure canning creates options for quick weeknight meals right out of your pantry.
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).
Traditional preserved apple slices are delicious as-is but plan for extra to use in baking cobblers, pies and other desserts.
Large, pungent onions are perfect for dehydrating. Quickly season soups, stews and baked goods all year round.