Pansy jelly is a light spring floral jelly made with edible pansy flowers.  All violas are edible, both cultivated and wild, and this recipe works well with garden pansies as well as wild violets.  Pansies are one of the first garden flowers of spring, and every year, my daughter spots them at the garden store with excitement.  They tolerate frosts, and they flower long before most of our garden staples are even planted. I love them for their bright color each year, before the grass has even greened up for the season. But they also have an extra treat to share… Pansies are edib ..read more

Pickled rhubarb is a delicious and unique way to enjoy this tangy vegetable. This pickling method not only preserves the rhubarb, but also enhances its flavor, creating a sweet and sour taste that’s sure to delight your taste buds.  Rhubarb, which is often mistaken for a fruit, is actually a vegetable that’s high in fiber, vitamins, and minerals. It grows in stalks, much like celery, and has a tart taste that can sometimes be challenging to work with. However, when pickled, rhubarb becomes a versatile ingredient that can be used in a variety of dishes, from salads to sandwiches to cockta ..read more

Blueberry rhubarb jam (or “Bluebarb Jam”) incorporates the rich flavor of blueberries, with the bright acidity of rhubarb for a perfectly balanced homemade jam. Move over, strawberry rhubarb! If you’re a fan of jams and preserves, you’ll definitely want to try canning blueberry rhubarb jam. This delicious combination of juicy blueberries and tangy rhubarb is the perfect balance of sweet and tart. Plus, the bright purple color of the jam is so beautiful, you’ll want to spread it on just about everything. Not only is blueberry rhubarb jam delicious, but it’s also a great way to use up any lefto ..read more

Forsythia Jelly captures the wonderful flavor (and fragrance) of these early spring flowers, and you can enjoy their sunny flavor all year long. Forsythia is one of the first flowers of spring, blooming in a lush golden color as soon as the snow melts each year.  An otherwise unassuming bush bursts into color all at once, and it’s even more dramatic given that the leaves won’t come for another few weeks. These unique bushes are incredibly popular, especially up here in the north country, where spring is a long time coming each year. They’re lovely to look at, but I bet you didn’t know t ..read more

Rhubarb chutney is a fun way to preserve rhubarb, and it’ll add zest to your meals (and charcuterie plate) all year long! Rhubarb chutney is a flavorful condiment that’s absolutely perfect for adding some zing to your meals. Made with fresh rhubarb, onions, sugar, vinegar, and spices, this sweet and tangy chutney is a perfect accompaniment to chicken, pork, or sandwiches. It’s also a great way to use up extra rhubarb from your garden or local farm market. And, of course, one of the best things about canning rhubarb chutney is that it can be stored for several months, so you can enjoy the deli ..read more

Rhubarb Jelly captures the fresh flavor of spring rhubarb in a smooth, luscious jelly that’s perfect on toast, in thumbprint cookies or simply stirred into a warm mug of tea. There’s something about a homemade jelly that captures the essence of the fruit, and converts it into a luscious spread that can elevate a piece of toast…without the distraction of chunky fruit. Don’t get me wrong, I love chunky fruit jams, and I always make rhubarb jam (and strawberry rhubarb jam) each year, but there’s something to be said for a preserve that captures the essence of a fruit as perfectly as a jelly. And ..read more

The 38th Edition of the Ball Blue Book Guide to Preserving was released on February 1st, 2024.  Home canners are eager to know what’s changed in the new version, and I have the answers for you! Ball Blue Book 37th (Left) and 38th (Right) Edition Every time a new canning book edition comes out, it’s supposed to supersede the previous editions…but the authors rarely call out the actual changes. I wanted to know how canning science has changed in the last 4 years, and what recipe updates they included in the new edition…so I went through both books side by side and compared every single re ..read more

Historical canning books were very different from those used today, and the practices, terminology, and even the definition of the word “canning” was different a hundred years ago. Part of my collection of vintage canning books. (These books and resources are listed for historical reference only.  The National Center for Home Preservation does not recommend canning using any canning guide older than 1994, as these guides contain outdated practices and are not up to modern food safety standards.  I do not use or endorse these canning methods.) I love paging through old cookbooks, an ..read more

Strawberry Rhubarb jam is a delicious way to combine two luscious spring fruits into one amazing preserve. Strawberries and rhubarb are a classic combination, and most rhubarb lovers know about old fashioned strawberry rhubarb pie.  But what about strawberry rhubarb jam? This simple preserve comes together quickly, and you can preserve it with canning so that you can enjoy the fresh flavor of strawberries and rhubarb year round.  While pie only finds its way onto the dessert plate, this strawberry rhubarb jam can be use on toast, biscuits, tarts and just about anywhere you’d want a ..read more

Rhubarb Jam is one of the first preserves of spring, and it’s a real treat right from the perennial garden.  This simple recipe for rhubarb jam comes together with just 3 ingredients (no added pectin required). We grow an absurd amount of rhubarb on our Vermont homestead, or at least, that’s what I’m told.  One small rhubarb bed, with just a few plants doesn’t seem like that much to me…but somehow it produces rhubarb by the wheel barrel full. Every year, I make nearly a dozen different rhubarb canning recipes, and we even process rhubarb into rhubarb wine. One of my husband’s favori ..read more