678 preserf recipes

Potted chicken with bacon, butter, and warm spices baked in a water bath until silky. Old-world Irish preserve sealed under clarified butter for an old-school appetizer or sandwich spread.

Raspberry meringue cookies piped into rosettes and baked low and slow until crisp. Light as air with real raspberry preserves folded into the meringue.

Canned green tomato pie filling with Granny Smith apples, dark and white raisins, cinnamon, nutmeg, and cloves. A boiling-water canner recipe for preserving the fall harvest.

Mango jam: a sunny tropical preserve made with fresh mango pulp, lemon juice, and powdered pectin. Sweet, chunky, and ready to brighten toast through the whole off-season.

Homemade apple-pear butter with orange juice and orange zest, slow-cooked until thick and spreadable, then canned in a boiling-water bath. A classic fall preserve that keeps for months.

Pickled peppers and chilies preserved in a vinegar brine with an optional olive oil layer. Water bath canned for shelf-stable storage year round.

A sweet-and-tangy canned squash relish with green tomatoes, bell peppers, onions, mustard seeds, and celery seeds in a vinegar-sugar brine. A farmhouse preserve that turns garden surplus into jars of condiment gold.

Pickled figs in a spiced syrup with clove, allspice, cinnamon, and mace. Old-Southern preserve that turns whole figs into glossy, jewel-like jars for cheese boards and roasted meats.

A squirt of fresh lemon juice, a dusting of powdered sugar, and FAR too much pricot preserves on top makes it a fantastic breakfast...

Traditional tamarind and guava chutney with fresh ginger, mustard seeds, currants, and warm spices, boiled and canned for preserving. A tangy, complex Indian condiment.

Sweet pickled figs preserved in a sugar and vinegar syrup with whole cinnamon, allspice, and cloves. A classic Southern canning recipe for ripe figs.

Raspberry coil coffeecake made from rolled dough ropes swirled into a spiral, spread with raspberry preserves, and finished with a sweet powdered sugar glaze.

Homemade capers from pickled nasturtium seeds brined in salt water, then preserved in sweet vinegar. A clever garden-to-jar substitute for real capers.

Pickled nasturtium seeds brined in salt water, layered with tarragon and horseradish, then preserved in spiced white wine vinegar. A peppery homemade caper substitute.

Homemade dog biscuits with chicken broth, whole wheat flour, cornmeal, and wheat germ baked until crunchy. Wholesome, preservative-free treats your pup will love.

Plum conserve with lemon, cinnamon, raisins, and walnuts. Old-fashioned chunky preserve thicker than jam, perfect for cheese boards, scones, or roast pork accompaniment.