Photo post: Weekend activities and Jam-ing

Italian beef, cured with salt, herbs and garlic.

Red, white & black: strawberry, white balsamic and crushed black pepper jam. Black is the new blue, baby.

Eat Well, Spend Less: Homemade Substitutes for Grocery Staples.

Don’t throw out those gorgeous rainbow chard stems – pickle ’em! An Asian-inspired refrigerator pickle a la Gramercy Tavern.

Roasted leek confit: leeks, butter, salt & pepper. You won’t believe how delicious it can be.

DIY Marmalade (recipe: Pink Grapefruit & Pomegranate Marmalade)

How to Make Pumpkin Puree from scratch.

Vanilla Spiced Pear Butter – it tastes like FALL!

Canning Restaurant Style Salsa

How to Make and Can Applesauce, a tutorial in our Canning 101 series.

Smokey, sultry and simple: Roasted Tomato Pizza Sauce.

Habanero Gold – a hot/sweet jelly made with fresh habaneros from the garden.

Save some summer for those dark and stormy nights by making herbal ice cubes

We made dill pickles that could be eaten after just 24 hours and are absolutely wonderful, especially to garlic lovers like us!

Our pepper plants have kicked into overdrive, how we solve the pepper surplus by freezing.

Need some incentive to haul out the canner? Here are 9 GOOD Reasons to Can Your Own Food. Be inspired.

A Southern tradition…you can make yourself. A spash of Pepper Vinegar makes almost anything taste better!

Cool tips and tricks for working with herbs, plus a tutorial for freezing them for winter.

Crunchy Dilled Carrot Pickles – with tips for easy canning!

Southwestern Black Bean and Corn Salsa