Lemon Lavender Fig Jam

Thank you, thank you, thank you, oh CanJam! All this time I have been pooh-poohing fancy, foodie-oriented artisanal preserves, in favor of my work-a-day, practical, frugal canned goods. I have been a fool. Food in Jar’s announcement of herbs as the starring ingredient for the April canjam practically gave me hives. I found the admonition […]

Strawberry Lemon Marmalade

Herewith begins my contribution to the Tigress Can Jam! If you’ve missed it, the canjam is a yearlong canning challenge. Each month, canjammers will be asked to create a water-bath friendly recipe based on a seasonal ingredient. Tigress started us off gently, with citrus. I assumed—rightly as it turns out!—that this would turn into a […]

Canning Onion Confit

There are some spectacular onion confits and jams floating around the internets right now. This one is an onion and rosemary confiturra from Serious Eats, via The Kitchn, that I heard about through a round-up post on Consider the Pantry (got that?). It’s a luscious combination of red onions, balsamic vinegar, red wine vinegar, white […]

Tangerine Marmalade

Apparently great minds think alike. Yesterday morning I made a big batch of tangerine marmalade, as, apparently, did the folks at Put Up or Shut Up! The ingredients are pretty similar (there are only so many ways to combine tangerines and sugar), but there’s still plenty of variety in the technique. Pros of their version: […]

Travel Advisory

Did you know that the TSA considers jam to be a “gel or liquid”? Me either. I hope that the security guards at the Indianapolis International Airport are enjoying their raspberry jam.

Cherry Raspberry Jam

It’s not too late for raspberries! Cherries came and went long ago, but if you happened to freeze some, you can still make a fabulous, sweet-tart jam that tastes like summer. The raspberries melt into a luscious sauce studded with the cherries. It’s by far my favorite jam—the kind you hate to open because the […]

Hot Corn Relish

This is a slightly tweaked version of the Ball Blue Book classic. My grandmother used to make a corn relish that was a little more on the sweet and sour side. What I like about this one is that it’s only sour enough to make water-bath canning OK, but not so sour that you can’t […]

Tomato and Sweet Pepper Salsa

Like a lot of wanna-be foodies, I joined the sweet red pepper revolution in the 1990s and never looked back. Unfortunately, my CSA didn’t get the message and gives me 2 or 3 green peppers a week. They’re big, too—sometimes as much as a pound each. Sure, they’re nice on kabobs with pineapple, but what […]

Roasted Tomato Salsa

My problem with homemade canned tomato salsa is that it always ends up tasting cooked—but not in a good way—from the canning process. It’s as if you made a batch of pico de gallo, boiled it for 20 minutes, then chilled it and served it. Nothin’ but nasty. I’ve eventually come to the conclusion that […]

Canning Roasted Tomatoes

Roasted tomatoes are delectable little gems. Once you have them, you can use them in sauces, salsa, or just as a topping for bread: Voila! Bruschetta! Freezing is the easiest way to preserve their flavor, but if you have limited freezer space, canning is a good option.

There is, however, a catch. I’ve looked and looked […]

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