Q: We love to make our own chili sauce and red chili paste (especially now that we get a lot of red chilies from the garden). The only thing is that it goes bad pretty fast. We've started freezing it but it influences the taste.

Is there something we can add to preserve it? I've heard something about vitamin C. What do you know about it?

Sent by Jolanda More

The cooler temperatures have us thinking about apple cider, cozy blankets — and fermentation. Winter can be a little too cold, summer can be a little too hot, but mild autumn is just right for making crocks of healthy lacto-fermented pickles like kimchi and sauerkraut, or brewing your own beer, kombucha, or even vinegar. Whether you're a first-time fermenter or a yogurt-maker looking to expand your horizons, these nine recipes will get you started. More

Summer means fresh garden produce, and fresh garden produced needs preserving as much as possible. So we turned to Tigress for a summer series on quick and easy pickling, which is just one way to preserve the bounty of summer a little longer. She has showed us quick picked mushrooms and quick pickled roots — and today, in her last installment, it's pickled berries!

If you're a regular reader of The Kitchn then you've been with me for the last couple of weeks in my attempt to make your summer soirees a tad more tasty. I really do hope you've tried your hand at quick pickling. Because done just once, you'll surely be tempted to add this fearsome technique to your repertoire. Here's the last of the series, and this one's good not only with your summer cocktails, but in them as well: Quick Pickled Berries.
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Summer means fresh garden produce, and fresh garden produced needs preserving as much as possible. So we turned to Tigress for a summer series on quick and easy pickling, which is just one way to preserve the bounty of summer a little longer. Last week she showed us quick pickled roots — this week, it's pickled mushrooms!

Welcome to the second installment of my quick pickling guest post series! Trust me on this one, if you've ever enjoyed gourmet deli-bought pickled mushrooms you are going to love these. If your ancestry hails from basically anywhere across the Atlantic, you probably have them in some form or another deep in your past. In other words, your grandma is going to love them. So, if you see a family picnic lurking anywhere in your future this summer, bring these. They will be a hit all around. More

Summer means fresh garden produce, and fresh garden produced needs preserving as much as possible. So we turned to Tigress for a brief summer series on quick and easy pickling, which is just one way to preserve the bounty of summer a little longer. Pickling is surprisingly easy — take a look at this first post to see just how simple it can be.

Oh snap! Summer is here and you want something snappy to ward off the heat? Or, you need something whistle-wetting and at-the-ready for impromptu summer cocktail munchies?

I'm happy to be back here at The Kitchn for a series of three summer guest posts that are going to help you do just that. One word my friends: Pickles. More

Have you ever preserved lemons? This was my first attempt, and I have to say, it's way easier than I expected! All you need is a clean canning jar, some salt, and a bowl of lemons. More

A couple years ago I fell in love with a fruit vinegar. This may sound like an easy love to consummate — there are many fruit vinegars in the stores, after all — but this vinegar was delicious beyond all of them. Unfortunately it's only available in England, so I had to turn to alternatives. This fall, I decided to try to fill my vinegar craving myself. The process turned out to be shockingly easy. Here's what I did. More

We've been making our own yogurt for about a month now and we don't think we'll ever go back. Not only does it actually save us money, but the yogurt is seriously good. The method we've adopted is very basic - no special ingredients or fancy incubating equipment required. We had no idea homemade yogurt could be this easy! More

At the beginning of the summer, when we were still picking out plants and herbs for our container garden and dreaming of August's tomatoes, we thought some pepper plants might be a fun change of pace from the usual choices — who wouldn't love fresh pico de gallo or sliced fresh banana peppers at the height of summer's heat? Little did we know, we had purchased super-producing plants, which has given us what seems like hundreds of peppers, and no ideas of what to do with all of them. So, when in doubt, can it! More

Ever since I first tried Melissa Clark's quick and simple maraschino cherry recipe, I've been hooked. This delicious way of preserving seasonal fruit for year-round cocktails and desserts has become a cherished summer ritual for me. But this year, I thought I'd try something new. More