We have reached the tipping point of summer when we stop longing for our favorite fruits and vegetables to finally arrive and start wondering what the heck we're going to do with it all. Those of you with CSAs definitely know what I'm talking about! If you're new to the canning and preserving party, never fear: We have ten fantastic recipes that teach you the ropes — and help you take care of all that fresh produce.
If you have never canned a thing in your life, the best place to start is with an easy refrigerator jam or a batch of quick-pickles — like our peach and plum jam, or pickled radishes. Neither of these involves actual canning (phew!), but they're a great way to both make something tasty with your produce and to get a feel for transforming fresh fruits and vegetables into preserved foods.
When you're ready for the next step and feel up for some actual canning, try making a small batch of Garlic Dill Pickles — just three pints! Again, this is a good way to ease into the process of canning and pickling without it taking over your kitchen. Want some jam? Our 3-Day Apricot Jam might seem intimidating at first, but it's actually all about breaking the long jamming process down into bite-sized chunks.
Jams and pickles — you can totally do it! Grab yourself some cucumbers and a pint of berries, and get to it.
What are you canning and preserving right now?
- 1 Pickled Yellow Squash
- 2 Small-Batch Garlic Dill Pickles
- 3 Peach, Plum, and Ginger Jam
- 4 Garlic & Coriander Quick-Pickled Baby Carrots
- 5 Strawberry Refrigerator Jam
- 6 Pretty-In-Pink Pickled Radishes
- 7 Quick-Pickled Berries
- 8 3-Day Apricot Jam
- 9 Easy Japanese Pickled Cucumbers
- 10 Plum & Earl Grey Preserves
(Images: See linked recipes for full image credits)