411 preserving recipes

Old-fashioned prune conserve with quinces, apples, oranges, watermelon rind, raisins, and chopped nuts. A thick, jammy fruit preserve with complex flavor from six different fruits.

Pickled zucchini sticks canned with fresh dill, garlic, celery seed, and onion in a sweet vinegar brine. A crunchy way to preserve summer's zucchini bounty in 4 pint jars.

Pickled nasturtium seeds brined in salt water, layered with tarragon and horseradish, then preserved in spiced white wine vinegar. A peppery homemade caper substitute.

Crepes filled with peaches poached in red wine, raspberry preserves, orange zest, and warm spices. An elegant French dessert using frozen peaches for year-round ease, ready in 25 minutes.

Pickled peppers and chilies preserved in a vinegar brine with an optional olive oil layer. Water bath canned for shelf-stable storage year round.

Preserve summer's bounty with this big-batch pickled vegetable recipe. Carrots, cauliflower, green beans, peppers, celery, and olives in a tangy vinegar brine with mustard seed and turmeric. Makes 20 pints.

Raspberry coil coffeecake made from rolled dough ropes swirled into a spiral, spread with raspberry preserves, and finished with a sweet powdered sugar glaze.

Pickled rosebuds preserved in white wine vinegar and sugar for one month. A floral, tangy garnish for salads, sandwiches, and cheese boards.

Pickled pumpkin with cinnamon, ginger, allspice, cloves, and orange juice in a sweet vinegar brine. A unique fall preserve that's perfect for canning and gifting.

Pickled peppers or chilies in vinegar brine, with optional olive oil top layer. Versatile pantry preserve for sandwiches, charcuterie, or stir-frys.

Italian marinated sun-dried tomatoes preserved in olive oil with basil, garlic, and red pepper flakes. A homemade antipasto topping for bread, pasta, and charcuterie boards.

Microwave rum cake with devil's food layers soaked in rum, apricot preserves in the middle, and fluffy Italian-style meringue frosting. Retro dessert, updated speed.

Salsify is a long, thin, darkly earth-coloured root, can be found in greengrocers's shops in February, also available as preserved ; when scrubbed, it is revealed to be white whithout an obvious outer skin.

Homemade capers from pickled nasturtium seeds brined in salt water, then preserved in sweet vinegar. A clever garden-to-jar substitute for real capers.

Poached nectarines in raspberry Cointreau syrup with a caramelized sugar base. An elegant preserved fruit dessert served with mascarpone that keeps refrigerated for 2 weeks.

Old-fashioned crab-apple butter made with just two ingredients: fresh crabapples and sugar, simmered down into a thick, rosy spread. A Fall preserving classic ready in 30 minutes.