Soft, melt in your mouth leeks to add to your scrambled eggs, casseroles, or mashed potatoes.

An elegant, easy, edible gift for under $10, Rosemary Olive Oil. Perfect for Christmas gifts or to thank your host or hostess.

Pear Butter: use it on toast, in sandwich cookies or along side of meat. It fits in so many places!

Home made fresh pomegranate and Fairtrade vanilla vodka – to keep or give.

Beetroot makes these pickled eggs a perfectly, pretty purple.

This pear ginger jam is the perfect paring with Thanksgiving turkey. It also works as an ice cream topping or on a cheese platter!

The best way to freeze fresh strawberries

Beautiful apple and jasmine jam

Preserving Summer with White Wine Tomato Sauce.

Raspberry vinegar – make it now to enjoy during the winter months!

Peach saffron jam and other preserving projects

Canning diced tomatoes for winter.

A basic tomato salsa that every preserver should have in his or her arsenal.

Pics from the morning after making nectarine jam late at night

The Boastful Baker’s round up of all the jams, sauces and pickles she’s canned in 2012, including this peach jam.

Jerky is the food of adventurers, the pub snack of champions and a godsend to Atkins dieters. Here’s a complete guide to making your own.

I oven-dried these heirloom cherry tomatoes so I don’t have to panic when tomato season ends!

How to make Blueberry-Plum Butter in the slow-cooker. Full flavor, dead simple.

Start Canning! (helpful information and recipes)

Classic Dill Pickle Spears

A simple plum jam made from Methley Plums