INGREDIENTS: Grated zest of 1 orange 1/3 cup fresh orange juice 2 tablespoons fresh lime juice 1 chipotle chili in adobo sauce, minced 1 large clove garlic, peeled and minced 1 1/2 lbs. snapper, flounder, or halibut, cut into 4 serving pieces 1/8 teaspoon salt METHOD: Combine orange zest, orange juice, lime juice, chili, and...Read More

If you have questions about canning ingredients, tools, or resources, send us an email and we will be happy to answer your questions! Q:  Are liquid pectin and powdered pectin interchangeable?A:  No. Use exactly what your recipe specifies. Q:  How long is pectin shelf stable?A:  Pectin (both powdered and liquid) should be used the year...Read More

INGREDIENTS: 4 medium mangoes, diced and mashed 1/4 red onion, diced fine 8 medium tomatoes, chopped fine 1 small habanero pepper, diced fine 1/3 cup chopped cilantro 1 1/2 teaspoons ground cardamon 1 1/2 teaspoons ground coriander 1 teaspoon ground cayenne pepper Lime juice to taste 1 teaspoon sugar METHOD: Combine mangos, onion, tomatoes, and...Read More

This tangy braised chicken is a Filipino favorite. It’s traditionally served with with rice and a sweet fruit salad. INGREDIENTS: 8 whole chicken legs (about 4 pounds), cut into drumstick and thigh sections 1 1/2 cups cider vinegar 3/4 cup soy sauce 1 cup water 10 garlic cloves, chopped finely 2 bay leaves 1/2 tablespoon...Read More

Why buy bottled salad dressing when you can make your own? This is a favorite Southern salad dressing, delicious served warm or cold.   INGREDIENTS: 1 cup sugar 1 teaspoon salt 1 teaspoon dry mustard 1 teaspoon celery seed 1 large Vidalia onion, grated 3/4 cup vinegar 2 tablespoons oil METHOD: In a small saucepan, whisk...Read More

Serve this tangy and bright chutney with pork tenderloin or spread on top of cheese and serve with crackers. INGREDIENTS: 3 cups carrots, cut julienne 1 cup golden raisins 2 cups brown sugar, packed 1 cup granulated sugar 1 cup vinegar 1 lemon, thinly sliced 1 teaspoon salt 1/2 teaspoon ground cloves 1/2 teaspoon ground...Read More

INGREDIENTS: 1/2 cup vegetable oil 1/4 extra virgin olive oil 1 cup mayonnaise 3/4 cup buttermilk 2 tablespoons freshly grated Romano or Parmesan cheese 2 tablespoons crushed dried basil* 1/2 teaspoon salt 1 teaspoon minced garlic 1/4 teaspoon hot pepper sauce, or to taste METHOD: Whisk together oils and mayonnaise. Add buttermilk, cheese, basil, salt,...Read More

This gingery jam is fabulous as a finishing glaze for pork ribs or chicken, added to yogurt, or spread on biscuits. INGREDIENTS: Zest of 1 lemon (organic is best) 1 tablespoon lemon juice 2 cups fresh rhubarb, cut into 1/2-inch pieces 1 large Granny Smith apple, peeled, cored, and finely chopped 1/2 cup water 1...Read More

This showstopper main course looks like it takes a lot more effort to prepare than it does! The slightly sweet, tangy sauce is sublime with salmon. INGREDIENTS: 3/4 cup water 1/4 cup sugar 1 teaspoon grated peeled ginger 1/4 teaspoon ground allspice 1/2 vanilla bean, split lengthwise and seeds scraped 1 lb. rhubarb, stalks only,...Read More

INGREDIENTS: For tomato sauce: 1 garlic clove, minced 1/4 teaspoon hot red pepper flakes 2 tablespoons olive oil 1 1/2 pound plum tomatoes, finely chopped 1/2 cup water 1/2 teaspoon sugar For squash blossoms: 1 cup whole-milk ricotta 1 large egg yolk 1/4 cup finely chopped mint 2/3 cup grated Parmigiano-Reggiano, divided 12 to 16...Read More