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Dill pickled green tomatoes are crisp, garlicky, and just tart enough to go with everything from sandwiches to snack boards. This old fashioned pickle is making a comeback, and it’s well deserved!
Green tomatoes are one of those end-of-season gifts that can feel a bit overwhelming. They don’t ripen fast enough once the weather turns cold, and there are only so m...
Canning pears at home is one of the easiest and most rewarding ways to preserve the fall harvest. When packed in a simple sugar syrup, pears hold their shape and flavor beautifully, unlike many other fruits that soften or fall apart.
Whether you’re using fruit from a backyard tree or a bulk market haul, this tested recipe ensures safe, shelf-stable ...
When canning fruit, there’s nothing more frustrating than watching your freshly peeled apples or pears turn brown before they even make it into the jar. This discoloration, known as enzymatic browning, happens when cut fruit is exposed to air, but it’s easy to prevent with the right technique.
Whether you’re canning peaches, pears, or apples, a simple antioxidant s...
Jellies that don’t set can be frustrating, but understanding why it happened makes all the difference. In most cases, the problem isn’t the recipe itself. More often, it’s a small detail in the process, like boil time, pectin freshness, or fruit acidity.
Once you know what causes unset jellies, you can confidently fix a soft batch and prevent it from happening in t...
Preserving with wine is a simple way to elevate home-canned recipes, adding layers of flavor that survive long after the jars cool. A splash of red deepens savory sauces and meats, while white wine brightens soups and even fruit preserves. It’s perfectly safe for canning, and it can be fun to experiment with adding wine (or beer and liqueurs) to home canned g...
