There’s a long list of projects and hobbies that I intend to take up but never get around to doing and canning is one of them. I still love making jams and pickles, but my work-around to avoid the canning part is to make small batches that we can eat within a week or two or, in the case of jams, to freeze them instead of canning. This summer, though, this is going to be the summer that I finally start canning the preserves I make.
Whether you’re a canner or a non-canner, the recipes in Kylee Newton’s The Modern Preserver are sure to provide enough inspiration to fill your pantry (or freezer) for the season. Is your garden overflowing with tomatoes? Whip up a batch of Tomato and Apple Chutney! Couldn’t resist the cheap pickling cucumbers at the farmers market? Pickled Cucumber Relish is the perfect way to use them. The recipes in this book are creative and, yes, modern ideas for chutneys, jams, pickles, syrups and more.
This Two-Tone Peach and Blackberry Jam is a gorgeous way to use two of my favorite summer fruits. And if you’re going to make preserves to share, this is one that’s sure to impress. When canned, this jam keeps for up to 6 months, letting you enjoy a little taste of summer on even the coldest winter days.
Purchase The Modern Preserver: Jams, Pickles, Cordials, Compotes, and More on Amazon.com.
New Recipes Every Week!Get email updates from Oh My Veggies