I spent the weekend at the Rowe Center in Western Massachusetts, teaching a delightful group of women how to make jams, jellies, fruit butters, chutneys, and pickles. At the end of our time, we had made nine different preserves and a batch of dehydrated apple slices. It was such a fun and relaxing weekend! Now, links!
- Need a little canning inspiration? Check out how Kathie gets her beets preserved.
- Tomato season is over, but you could always make salsa with persimmons.
- Making jelly with wild grapes.
- Lacto-fermented pickled cranberries. It’s a fun option for your Thanksgiving table.
- Delicious sauerkraut, just one jar at a time.
- Beet, celery, and horseradish shrub!
- This is a preserving project of another kind. Autumn leaves, suspended in time with glycerin.
- Got a surfeit of mint? Make yourself a batch of extract.
- You may have hear this one before, but if not, it’s going to blow your mind. You can fit a mason jar onto many blender bases and puree directly in a jar.
- Itty bitty Japanese quince make mighty fine jelly.
- This one is a blast from the past, but is worth repeating. Pull those blueberries out of the freezer and make a batch of the Tigress’s blue apple jam with fennel and bay.
And now, time for the winner of the Eat Boutique Preserves Collection. First off, huge thanks again to Maggie and the whole Eat Boutique team for letting me put this box together. The winner of the box I’m giving away is number #245, Savannagal. If you didn’t win, I do so hope that you’ll consider sending this fun box of goodies to a friend or family member for the holidays this year (or that you treat yourself to one!).