When avocados are abundant (or inexpensive) freezing avocados makes sense. Here’s how to preserve avocados for use when the season’s done. Did somebody say guacamole??
This homemade applesauce recipe doesn’t require any measuring at all. Eat it fresh or try canning applesauce to stock your pantry. It’s like pie in a jar!
Canning nectarines preserves the flavor of this summertime stone fruit. These canned nectarines feature fresh ginger and blueberries for a flavorful pop of summertime that you’ll appreciate having in your pantry.
These lightly sweetened chai spiced peaches will rock your pantry! This recipe for canned peaches makes a shelf-stable product rich with summertime flavor.
What’s the difference between jam and jelly? And while we’re at it, what about preserves and chutneys? Here’s what you need to know, PLUS a bunch of recipes for making fruit spreads at home.
When cauliflower is in season, consider making pickled cauliflower using the lacto-fermentation method to preserve it. These fermented cauliflower florets are tasty and crunchy and packed with probiotics. Plus? There’s no cooking involved and it’s *easy.
Canning dried beans at home makes them ready to use for fast weeknight dinners. Plus, canning beans avoids the BPA-lined cans from the supermarket.
For an unusually flavorful way to preserve pumpkin and add probiotics to your diet, try this pumpkin recipe with cardamom seeds for a surprising snack!
Sauerkraut is one of the easiest ferments to get started with, and the results are delicious and packed with boatloads of health benefits. Plus, it’s far superior in taste to store bought brands. This homemade sauerkraut recipe is so easy to put together. It’s a great way to delve into fermentation.