Canning and Preserving
Putting up the garden, one small batch at a time.
When the garden comes in all at once, this is how we keep it. Jams from the berry patch, pickles from the cucumber and pepper rows, salsas, herb salts and a few things we just love having in the pantry.
Most of these are small batches, and a lot of them need no canner at all. Start with whatever is piling up on your counter.
Pickles, quick pickles and cowboy candy
From Grandma Sue’s bread and butters to refrigerator jalapeños that are ready by tomorrow.
The Joy of Pickles: Grandma Sue’s Sassy Bread & Butter Recipe
The joy of canning pickles lies not only in preserving the harvest but also in the creation of a crunchy culinary masterpiece that brings tangy, sweet…
Refrigerator Pickled Jalapeños (No Canner Needed)
Easy refrigerator pickled jalapeños with garlic, peppercorns and mustard seed. No canner and no water bath. Ready tomorrow, even better in three days.…
Sweet Pickled Onions (Quick & Easy)
A simple jar that makes everything taste better There’s something about having a jar like this in the fridge. It takes just a few minutes to make, but…
Pickle Those Radishes: A Simple and Delicious Recipe
I’m excited to share a super easy and tasty way to enjoy your radishes, by pickling them! Pickled radishes are crunchy, tangy, and perfect for adding a…
Cowboy Candy with Heirloom Peppers and Jalapeños
We had a bumper crop of jalapeños this year, and with all the gorgeous heirloom peppers coming in, this Cowboy Candy recipe is the perfect way to pres…
Jams and jellies
Small batches from the berry patch, the freezer and even store-bought juice.
Blackberry Jam from Frozen Berries
Every summer when our blackberry vines are heavy and staining my hands purple, I freeze gallon bags of fruit. I don’t rush to make jam in the heat of …
Strawberry Jam with Brylee Jo A Little Lemon, a Lot of Love
My granddaughter Brylee Jo and I had fun in the kitchen today, cooking up a big batch of strawberry jam, and it turned out BombDiggity.
Grape Jelly from Homemade or Store-Bought Juice
When grape vines are heavy at the end of summer, I don’t rush to make jelly. I make juice. I cook the grapes down, strain them, and freeze the deep-pu…
Salsas for the table and the pantry
Our tomato salsa for canning, plus a roasted salsa verde and a fresh pineapple salsa.
Farm-Fresh Homemade Tomato Salsa Recipe: A Step-by-Step Guide
Hi friends! We picked a heap of tomatoes ripe and ready this week so I figured, why not whip up some spicy homemade salsa and share the love with y’al…
Garden Fresh Roasted Tomatillo Salsa (Salsa Verde)
Our surprise crop of garden tomatillos turned into this bright, roasted salsa verde. A few simple ingredients, one sheet pan, and a quick blend.
Tropical Getaway-Inspired Black Bean and Pineapple Salsa
Travel has a way of awakening our senses, but sometimes, you don’t need a passport to enjoy the flavors of another place. This Caribbean-inspired black…
Herbs, seasonings and homemade staples
Ways to keep the herb garden going all winter, plus the blends and extracts we make every year.
The Complete Herb Guide: How to Grow, Harvest and Preserve 14 Kitchen Herbs
Fourteen kitchen herbs, one at a time. Where each wants to live, when to cut it, and the best way to keep it, plus the freezing and drying methods tha…
Basil Flower Vinegar with Thai Basil and Sweet Basil
What to do with the basil flowers you pinch off: two jars of basil vinegar, Thai basil in rice vinegar and sweet basil in apple cider vinegar, plus wh…
Homemade Rosemary Infused Organic Herb Seasoning Salt
Take your seasoning game to the next level with this all-organic, farm-fresh herb seasoning salt! It’s perfect for sprinkling on roasted veggies, meat…
BombDiggity Slow Burn Pepper Spicy Blend
Lane and I turned a whole batch of dehydrated garden peppers into our Slow Burn BombDiggity Spicy Blend Real talk: do not inhale freshly ground pepper…
DIY Vanilla Extract: Time to Start Now!
It’s that time of year to get our homemade vanilla extracts going! They need to sit for about 6 months, so they’ll be ready just in time for holiday b…
Fermenting for a healthy gut
An easy start if you have never fermented anything before.
Preserving questions we get
Do I need a canner to make pickles?
Not for refrigerator pickles. Our pickled jalapeños need no canner and no water bath. They are ready the next day and even better in three days, and they stay in the fridge. For shelf-stable jars, use a water bath canner and a tested recipe.
Can you make jam from frozen berries?
Yes. Our blackberry jam starts with frozen berries, so you can pick when the patch is full and make jam whenever you have time.
What is the easiest way to preserve fresh herbs?
Freezing. Woody herbs like rosemary, sage and thyme go straight into a freezer bag. Soft herbs like basil get chopped and covered in olive oil in ice cube trays, ready to drop into a pan all winter.
For shelf-stable canning, we always follow tested recipes and times from the National Center for Home Food Preservation.
Pull up a chair.
A letter from our place to yours, every other Thursday, with a recipe or preserving tip From the Farm Kitchen.