FOOD PRESERVATION

The Queen of Spring, rhubarb is often the earliest harvest. This rhubarb jam recipe is sweet and tangy and excellent on your morning toast!

Pickling and fermenting offer different flavors, benefits, and provide different options for preserving foods. Here’s how they compare.

Canning grapes is an easy way to preserve them. Stock your pantry and add them to fruit or chicken salads all year long.

Instead of tossing beet leaves to the compost, try fermenting them. This probiotic beet greens sauerkraut uses the tops of beets!

These crunchy refrigerator dill pickles are great for adding to sandwiches, burgers, and potato salad. Or snack on them right out of the jar!

Make these zesty, tangy pickled radishes to serve with salads, sandwiches, or as an easy side dish. You’ll love their crunch!

Sometimes called pickling salt, canning salt is a product marketed specifically for home canning. But do you NEED to buy a special salt?

This orange jelly is a safe canning recipe and is done in an hour. Serve it on toast or heat it and use it to baste grilled chicken.