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.
Preserves
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.
Paradise at 4,500 Feet
High on Toxaway Mountain, one of the state’s best-kept secrets unfolds like a fairytale. Southern Highlands Reserve is a native plant arboretum, a research center, a living laboratory. Most of all, it’s a place of unparalleled beauty.
Pride of the Pantry
A primer on the spreads worthy of our daily breads.
Spreading the Love
Bread’s best friend isn’t butter (unless you’re talking about the apple kind). That honor belongs to seasonal fruit picked fresh and preserved in all its smashed, jammed, and jellied glory.
