Preserves

Of necessity, a Northeast locavore will do some preserving: the winter is long and not all of us have the luxury of hothouse produce or a functioning root cellar. Canning is an obvious choice, but there are many ways to preserve: freezing vegetables, fruit, soups, stocks and stew bases, cold storage of root vegetables and fall fruits, dehydrating, curing, smoking, fermenting. Explore some of the many ways to preserve the harvest in the recipes below.

Looking at diving into preserving this year? Or simply need a memory jog to get you ready for the season? Check out Preparing for Preserving Season for a handy checklist to get your pantry ready, and Canning Tips & Tricks from your Favorite Bloggers for tools, tips & advice from around the web. Here’s to a great summer of putting up!

FRUIT

applesApples

Apricots

Blackberries, Blueberries and Raspberries

Cherries

citrus-peel3-new-460Citrus

Canning 2014: Free marmalade label download!

cranberry-habanero-mustard1-660Cranberries

Currants

Grapes

Melon

nectarine-watermelon-mint1-460-2Peaches & Nectarines

Pears

plum-pie-fillingPlums

rhu-ingredients6Rhubarb

Strawberries

HERBS & FLOWERS

VEGETABLES

Alliums (Onion,  Garlic, Leek, Scallions, Ramps, etc.)

Beans

Corn

Cucumbers

Carrots

Eggplant

Fennel

Leafy Greens (kale, chard, spinach, etc.) & Cabbage

peppers3Peppers, Sweet & Hot

Pumpkin & Winter Squash

Radishes

Tomatillos

Tomatoes

Zucchini & Summer Squash

DAIRY

Up to date as of 18 August 2014 (candied ramp & fennel jam).

6 comments

  1. Pingback: Preserves « thatoldschoolgirl's Blog

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