Canned Many

There’s something magical about homemade strawberry preserves that just can’t be beat. That first spoonful of sweet, ruby-red goodness takes me right back to my grandmother’s kitchen every time. She’d make big batches in June when the berries were at their peak, and the whole house would smell like summer. What I love most about … Read more

There’s nothing quite like the tangy punch of fresh rhubarb in a homemade pie, but that short spring harvest always leaves me craving more. That’s why I’ve been canning rhubarb pie filling for years—it’s my secret to enjoying that bright, tart flavor even in the depths of winter. Trust me, once you taste a slice … Read more

There’s something magical about homemade jam—the way the kitchen fills with that sweet, fruity scent, the satisfying pop of a freshly sealed jar, and the knowledge that you’ve just captured summer in a spoonful. But my all-time favorite? Blueberry rhubarb jam. Oh, it’s a game-changer. That perfect balance of sweet blueberries and punchy rhubarb makes … Read more

Oh, rhubarb jelly—that glorious pink-gold spread that tastes like springtime in a jar! I still remember the first time I tasted my aunt’s homemade version, spread thick on warm biscuits. That perfect balance of sweet and tangy hooked me instantly. Now, making rhubarb jelly is my favorite way to celebrate the season’s first ruby-red stalks. … Read more

There’s something magical about homemade cranberry jelly that just screams “holidays” to me. Maybe it’s the vibrant ruby color, that perfect balance of sweet and tart, or how it transforms simple ingredients into something special. I’ve been making this exact recipe for years—it’s foolproof, takes barely 20 minutes, and always disappears fast at gatherings. Unlike … Read more

Oh, rhubarb chutney – my absolute favorite way to use up that glorious spring rhubarb! I’ve been making this tangy-sweet condiment for years, ever since my neighbor showed me how her grandmother preserved rhubarb this way. That first bite of the bright, zippy flavors with a hint of warm spices? Wow. It completely changed how … Read more

Oh my gosh, let me tell you about this sweet pickled rhubarb that completely changed how I use this spring vegetable! I stumbled onto this idea last year when my garden produced way more rhubarb than I could possibly bake into pies. The first time I tasted that perfect balance of tangy and sweet, with … Read more

You know that moment when you taste something and it completely changes how you see an ingredient? That happened to me with pickled cranberries at a tiny farm-to-table restaurant years ago. The chef slid this little dish across the counter – ruby red cranberries floating in spiced vinegar, bursting with this incredible sweet-tart pop. I’ve … Read more

There’s something magical about opening a jar of homemade cranberry preserves in the middle of July—that bright, tangy flavor bursting with memories of autumn. My cranberry canning recipes became a family tradition after one particularly bountiful harvest left me with more berries than I knew what to do with. Turns out, preserving cranberries is one … Read more

You know that moment when you taste homemade jam and think, “This is fantastic—but why does it need so much sugar?” That’s exactly what happened to me years ago when I first tried Pomona’s Pectin. I’d been making jam the traditional way, dumping cup after cup of sugar into my fruit. Then I discovered this … Read more