Prevedelli Farms, a beloved family farm in Watsonville, has been growing apples on the Central Coast for generations. Their apple butter recipe captures the essence of autumn, slow-cooked with cider and warm spices until it’s velvety smooth and richly flavored. Spread it on toast, swirl it into oatmeal, or pair it with cheese for a...Read More

Late summer brings an avalanche of ripe, juicy tomatoes at the farmers market and in backyard gardens — so many, in fact, that even the most enthusiastic salad and sauce maker might be looking for new ways to use them up. Enter tomato jam: a quirky, old-fashioned preserve that’s been around for generations. (It likely...Read More

INGREDIENTS: 6 cups loquats, pitted and skinned 1/4 cup lemon juice, freshly squeezed 7 cups sugar 1 1/2 tablespoons butter 1 package Sure Jell pectin METHOD: Sterilize jars and lids. (If you have a newer dishwasher, you can run them through the dishwasher. Do not remove them until you are ready to fill them.) Bring...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

One of the easiest and most flavorful jams to make — enjoy this delectable, tangy preserve on toast, scones, or stir into your favorite yogurt. INGREDIENTS: 4 cups prepared blueberries (about 1 1/2 quarts fully ripe blueberries) 1 (1.75 oz.) package powdered pectin 1/2 teaspoon butter 4 cups sugar, measured into a separate bowl METHOD:...Read More