Sauces, salad dressings, dips, chutneys, mustards, and other accouterments
Do you love carrot cake? This safe, tested water-bath canning recipe for carrot cake jam packs the fall flavors of this classic spice cake into a sweet gourmet spread. This bright-tasting and colorful preserve is rich with vanilla and spices, and will…
This giardiniera canning recipe makes a big batch of the pickled pepper and vegetable condiment that is a beloved staple of Chicagoans. Maybe you already know and love this ingredient, or maybe you just watched The Bear and want to know what…
You’ve probably seen or tasted fancy flavored finishing salts for sale… did you know that it’s really, really simple to make your own homemade citrus-infused salt? Once you figure this out, you can experiment with different flavor combinations- other kinds of citrus,…
Peaches come, from a can, they were put there by a (wo)man, near a factory and dowwnntowwn… (that’s how it goes, right? No? Ok, close enough) Growing Cold-Hardy Peaches in Chicago I guess these peaches are technically not free, but the…
Since canning is once again, super hot (as in trendy, not just a sweatbath), I’m grateful for my stash of jars and lids as the “candemic” is in full swing and the latest trend in quarantine cuisine… we’ve all mastered sourdough, and…
I’ve been on a preserved lemon kick lately. I made a big batch of them two years ago, and mostly they sat there (albeit getting mellower, softer, and tangier all the while) waiting for me to get in the mood. Now I…