Jams and jellies, chowchows and relishes, pickles and sauerkrauts: These 15 businesses have perfected the art of preserving the garden’s bounty, taking the homegrown tradition to a new level with inventive and classic flavors.
canning
Mason Jar Memories
Whether picking the grapes that went into her family’s jam or dishing out the fruits of her labor, this writer fondly recalls her childhood years canning at home in North Carolina.
The Secret Ingredient
A canning party at this writer’s home is about more than making jams and relish. It’s a time of bustling about the kitchen, bonding over boiling water, and solving the world’s problems to the ping of lids popping into place. It’s about deep friendship.
The Cheerful Giver
Sharing homemade canned goods and fresh vegetables from a backyard garden is a tradition born of hardship. Today, this custom is symbolic of the deep ties that bind our communities.
Our State Knows Best: Canning and Preserves
Find out what three canning experts have to say about preserving the season’s harvest at home, their favorite things to can — and eat! — and their best advice for beginners.
Ramblin’ Man: A Taste of Sunshine
Jars of last year’s harvest — lovingly put up and generously gifted — promise a pop! of warmth during the waning days of winter.
Preserving Summer’s Fresh Bounty, One Jar at a Time
For generations, a pantry full of bright Mason jars has meant good eating. Still does. Now’s the time to collect the flavors of late summer and early fall, and restock the shelves.
Chowchow
This most practical of Southern recipes is about using what you've got.
