Learn all about canning and preserving. This section covers perserving and making cheese; chutneys, relishes, fruit butters; flavored vinegers, jam, marmalades; and pickling and Fermentation.
Kiwi pineapple jam is a delightful blend of tropical flavors that’s both tangy and sweet, perfect for brightening up your morning toast, yogurt, or even as a unique glaze for meats. The tartness of kiwi pairs beautifully with pineapple, creating a jam that’s vibrant in both taste and color. Easy to make, this jam is...Read More
Small pickling cucumbers are available now at KT Farms at the Aptos Farmers Market, so this is the ideal time to make pickles. Making a small batch of pickles is a great weekend project that combines creativity with practicality. If you’re new to canning, following this simple guide for your first project will hopefully build...Read More
This vibrant sauerkraut brings together the earthy sweetness of golden beets, the warming spice of fresh ginger, and the anti-inflammatory benefits of turmeric. Paired with crisp green cabbage and aromatic mustard seeds, it ferments into a tangy, colorful condiment that’s as nourishing as it is delicious. Packed with probiotics, this kraut makes a bright and...Read More
Capture the taste of summer with this Berry Freezer Jam—a simple, no-fuss recipe that preserves the bright, fresh flavor of ripe seasonal berries. Whether you use raspberries, blackberries, Boysenberries, or olallieberries, the result is a jewel-toned jam bursting with pure fruit sweetness. No canning equipment needed—just stir, pour, and freeze for a homemade spread that’s...Read More
Need to jazz up a charcuterie platter? We love adding piquant spreads to our appetizers — and this fruity red onion ‘jam’ adds lots of flavor to pâté or cheeses. It’s particularly delicious with grilled poultry or steak. Serve as a condiment with Cornish pasties or sausages. INGREDIENTS: 1 1/2 quarts chopped rhubarb (or 1...Read More
