Canning & Preserving

Sour Cherry Lemonade Concentrate
This syrup is a boon to have on hand in the pantry on a hot summer’s day. If you’re on your own, add a few tablespoons to a glass of ice water, then refrigerate the rest for the next time you get thirsty. If you’re serving a crowd, pour the whole jar into a big pitcher and dilute to taste. For a... More »
Spirited Pears
Fruit with added pizzazz! Alcoholic beverages bring out the full-bodied flavor of fruit without overpowering its natural flavor. These spirited fruits are useful to have on hand as a no-fuss solution to jazz up your everyday long weekend dessert. More »
Chunky Chutney
The authors of Fermentation Revolution have long debated the importance of fermentation in this recipe, because chutney can also be eaten fresh. But because it gets better with time, why not make it a lactofermentation and enjoy the fruits of probiotics? One essential thing they both agree on: this... More »
Hot, Hot, Hot Tomato Salsa
As the name says, this salsa has lots of heat: slow, deep heat from the dried chile peppers and fresh, zingy heat from two varieties of fresh hot peppers. Be sure to label this with flames when storing and serving it so you don't get it confused - it's not for the meek. More »
Preservation Society Fruit Cocktail
Fruit cocktail is such a beautiful idea — almost dessert in a jar — but the version we all grew up on is pretty sad. One summer, walking through the market to choose fruit for the evening’s canning class, Camilla Wynne was overwhelmed by choice and decided to make her own version. Open a jar,... More »
Peacharita Jam
A peachy twist on a classic cocktail creates a fun and fanciful jam! More »
Honey-Spiced Peaches
These zesty peaches add a burst of spicy fruit flavor to any oatmeal or bran muffin mix. Add about 1 cup (250 mL) drained, coarsely chopped peaches to the batter just before baking. More »
Apricot Butter
We could go on and on about how glorious this butter is. Apricots are one of our very favorite fruits, and there’s something about them in this silky guise that’s extra-special. More »
Spiced Pear Butter
The almost creamy texture of pear butter makes a nice change from jam, says recipe maker, Jennifer MacKenzie, for The Complete Root Cellar Book . The touch of spice adds depth to the floral sweetness of the pears. Pear butter can 
be used for sweet or savory dishes. More »
Tangerine and Honey Marmalade
Tangerines, a type of mandarin orange, get their name from Tangier, a sea port of Morocco from which they were first shipped. I like to use honey tangerines in this marmalade, and I also add honey to create an interesting blend of flavors. More »
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