This recipe is adapted from the website LedaMeredith.com. If you’re new to boiling water bath canning, please visit The National Center for Home Food Preservation for USDA guidelines on safe home canning. If you don’t want to can the relish, store it in a clean glass jar in the refrigerator for up to 4 weeks.Read More
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One of the highlights of the weekend for me was demonstrating how to make kimchi, a fermented Korean cabbage-based condiment. Kimchi is one of many in the family of fermented foods eaten around the world. It can be found in supermarkets pretty easily these days, but I wanted to show how simple is it to customize it to your own palate.Read More
At the Red Fire Farm Strawberry Soirée Feast in the Fields dinner begins simply, with bread and cheese. To add some brightness and spark to the cheese platter, I made up a batch of spiced strawberry jam and a HUGE vat of pickles.
While I used a bushel of farm-fresh vegetables in my batch, these quick pickles are a great way to use up little bits of vegetables that might be floating around your vegetable crisper. I pickle various types of vegetables all in one jar or tub. The only exception I make is for beets––unless you want everything to be a wonderfully lurid shade of magenta, pickle beets in their own container.Read More
I make asparagus stock with the trimmed off ends of asparagus spears. You can hold the stock in the fridge, but it tends to ferment in a few days; so it is best to freeze or pressure can it. There is no USDA data for asparagus stock. I have based my pressure canning time on the recommendation for whole raw asparagus tightly packed into a pint jar. This is the same timing as the Ball Complete Book of Home Preserving uses for pints of vegetable stock.Read More