Canning

A handwritten family recipe from Aunt Vera made with rhubarb, crushed pineapple, and strawberry gelatin.

A sweet and tangy blackberry preserve flavored with honey mead and fresh thyme.

Classic Concord grape jelly made from fresh grapes, sugar, and liquid pectin. The grapes are cooked and strained before the juice is turned into a smooth, sweet preserve.

Traditional sweet-spiced fig pickles preserved in a boiling-water canner.

A classic gooseberry jam made with fresh gooseberries, sugar, and pectin. The tart fruit cooks down into a sweet, spreadable preserve.

Sweet and spicy jalapeño jelly made with fresh jalapeños, cider vinegar, sugar, and pectin. It cooks into a bright pepper jelly with a balance of heat and sweetness.

Hot dogs and peppers cooked with onions, ketchup, sugar, vinegar, and oil for a sweet-and-tangy pepper mixture. Hot, mild, or sweet peppers can be used to adjust the finished flavor.

University of Minnesota Extension guidance for preparing and pressure-canning beef, chicken, or turkey stock.

Spicy refrigerator giardiniera with peppers, celery, carrot, cauliflower, olives, vinegar, and olive oil.

A garden vegetable soup formulated for pressure canning, with tomatoes, potatoes, carrots, lima beans, corn, celery and onions.