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Rhubarb butter is a silky, spreadable preserve that concentrates all the sweet-tart flavor of rhubarb into something you can slather on toast, swirl into yogurt, or spoon straight from the jar. Unlike jam, there’s no pectin to fuss with and no gel point to hit. You simply cook the rhubarb down until it’s thick and glossy.
If you’ve made
Rhubarb syrup captures the bright, tart flavor of rhubarb in concentrated form, perfect for splashing into sparkling water for garden fresh refreshment all summer long.
This recipe has been reviewed for safety and accuracy by a Master Food Preserver certified through the University of Cornell Cooperative Extension
Canning goulash gives you a savory meal in a jar with incredible flavor, despite its deceptively short ingredients list. This Hungarian-inspired pressure canned recipe is rich, deeply flavored, and built around paprika-coated beef that simmers low and slow before it ever sees a jar.
Once it’s on the shelf, you have a proper hearty meal ready to go ...
Canning vegetable beef stew is a hearty soup that’s a fantastic meal in a jar, and it’s an easy heat and serve dinner all on its own. Every jar is packed with tender stew beef, potatoes, carrots, celery, corn, green beans, and tomatoes in a rich, seasoned broth that tastes like it simmered all day. Open a jar on a busy weeknight and dinner is ready in minutes...
Lemonade concentrate canning recipes are one of the nicest ways to tuck summer fruit onto the pantry shelf in a form that is easy to use later. Instead of opening a jar of jam or home canned pie filling, you can tu...