Canning and Preserving recipe collection

Fresh mint-coriander chutney with jalapenos, ginger, and a tadka of sputtering mustard and cumin seeds. A vibrant Indian green chutney for samosas and curries.

Two-ingredient ham glaze: peach jam stirred with chopped candied ginger and thinned with water. Sweet, gingery shine that caramelizes into a sticky lacquer over baked ham.

Pesto mushroom caps stuff fresh button mushrooms with homemade basil pesto and crown each one with a walnut half, then bake until hot and fragrant. A 10-minute vegetarian appetizer that punches way above its weight at a cocktail party.

Mushroom ketchup, a Victorian-era umami bomb of salted fresh mushrooms and dried boletus simmered with vinegar, warm spices and sherry. A shelf-stable savory condiment worth the two-day project for real depth.

Lighter sour cream substitute made from cottage cheese, lemon juice, and skim milk blended smooth in seconds. A low-fat dollop for baked potatoes, dips, and tacos with the same tang.

No-cook freezer jam combining sweet strawberries and ripe bananas with fruit pectin and sugar. Just stir, jar, and chill. Bright fresh fruit flavor that beats anything store-bought.

Indian nut masala paste made from toasted cumin, cardamom, poppy seeds, and peppercorns ground with almonds, garlic, and fresh ginger. Keeps for a month.

Old-fashioned lemonade made from a homemade lemon syrup with fresh juice, sugar, and lemon zest. The syrup keeps in the fridge for up to three weeks so you can mix a glass of fresh lemonade anytime.

Old fashioned mustard made from dry mustard powder, brown sugar, eggs, and white vinegar cooked into a thick, sweet-hot condiment. Just five ingredients and 20 minutes for a homemade mustard with real bite.

Old-fashioned orange marmalade made from scratch with just oranges, sugar, lemon juice, and water. No pectin needed, slow-simmered for 3 hours until naturally set.

Orange hot and sweet mustard made with dry mustard, fresh orange and lemon juice, honey, and cinnamon. A bold homemade condiment that keeps for a month.

Orange jelly made with frozen orange juice concentrate, lemon juice, and Certo liquid pectin. A quick no-cook jelly that sets in jars without any boiling water bath processing.

Homemade peach butter with just three ingredients: peaches, sugar, and water. Slow-cooked until thick and spreadable with intense, concentrated peach flavor.

Homemade peach chutney with brown sugar, honey, raisins, and whole spices simmered for an hour and canned in a boiling water bath. Makes 4 pints of sweet-tart preserve.

Three-ingredient peach conserve made with fresh peaches, sugar, and thinly sliced lemon simmered until thick and glossy. No pectin needed, just patience and ripe fruit for a pure, bright preserve.

Sugar-free peach spread made with just fresh peaches, allspice berries, and water. A naturally sweet fruit butter for canning with no added sugar or pectin.