Zucchini pickles recipe for canning with garlic, dill, mustard seed and apple cider vinegar. Got zucchini? Here's what to do with it

An old-fashioned plum and tomato ketchup for water bath canning - strained smooth - not an Asian-style plum sauce. Full recipe inside

A pastry chef-inspired strawberry lime jam recipe with vanilla, fresh lime juice and zest. Bright, not cloying, small batch jam canning recipe

Make peach apricot jam with lavender using a small amount of pectin for a soft French-style confiture set. Includes canning instructions

Learn how to make concentrated berry juice for canning with raspberries or blackberries. No added water, plus use leftover pulp to make jam.

Make red huckleberry jelly from wild-foraged berries using an overnight steep. No jelly bag required. Water bath or steam canning safe

Learn how to make a traditional European sour cherry jam that works around your schedule instead of taking over your day. Short cook-and-cool cycles slowly concentrate the fruit into a rich, burgundy-...

Learn to make seedless raspberry jam, low-sugar or classic. Next, customize it with vanilla, spices, or spirits for endless variations

Understand why pH 4.6 is the line between water-bath and pressure canning, Find out which foods sit where on the pH scale

Free pickling brine pH calculator. Estimate the pH of your own brine recipe from vinegars, lemon juice, citric acid, water, and spices before canning.

Bumper crop of lemon balm? Turn it into apple lemon balm jelly. One afternoon, water-bath safe. Fresh apple juice, no waste, nothing fancy.

Pineapple mango pepper jam . Ready in about 1 hour. This hot pepper jam is made for safe canning, sets without pectin and has many uses.

Learn how to make and preserve Georgian Adjika sauce, a garlicky condiment perfect for dipping, spreading, and adding a kick to any dish.

Learn how to make citrus jam, marmalade and jelly with confidence. Understand the differences, avoid bitterness and master various techniques