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Sample recipes from Canning for a New Generation

Classic Strawberry Preserves

Whole strawberries in a thick but not gelled syrup can be gently flattened onto split biscuits or spooned over any number of creamy thing...

(1 Votes)

Baby Artichokes with Lemon and Olive Oil

This recipe is adapted from one in Eugenia Bone's excellent book Well-Preserved. These artichokes and the Roasted Red Peppers are the onl...

(1 Votes)

Pickled Asparagus

Blanch any tender trimmings from the bottom of the stalks and freeze them in freezer bags. Or, as an alternative, cook the trimmings in b...

(1 Votes)

Pickling Spice

To make your own pickling spice, combine all of the following (or some mustard seeds, peppercorns, and dill seeds, plus as many of the re...

(1 Votes)

North Indian Carrot Pickle

This powerful, spicy refrigerator pickle is great with rice, lentils, plain yogurt, or any dal.

(1 Votes)

Old-Fashioned Blackberry Jelly

Learning how to make jelly can be incredibly useful when spring and summer roll around - not to mention delicious. This Old-Fashioned Blackberry Jelly tastes best when using wild blackberries and gathering them is perfect excuse to spend some time outdoors. This particular jelly recipe also calls for lemon juice, resulting in a tart, fresh flavor. An old-fashioned recipe like this is a great activity to do with kids - they'll especially love helping to gather the blackberries! If you're looking for a way to use up your fresh berries before they go bad, this blackberry recipe's for you.

(1 Votes)

Brandied Sweet Cherries with Red Wine

So easy and rewarding! You don't even have to process these; just store them in the refrigerator, where they'll keep for at least a coupl...

(1 Votes)

The Perfect Sidecar

The sidecar is one of my favorite cocktails-tart and just a little sweet, It's warming in wintertime and refreshing in the summer. You ca...

(1 Votes)

Roast Cornish Hens with Brandied Cherries

Cornish hens, which are actually nothing more than small chickens, are not only tasty (The breast meat stays moist with roasting at high ...

(1 Votes)

Long-Fermented Kosher Dill Pickles

This is the pickle, the real thing. Two or three weeks may seem like a long time to tend to a crock of pickles, but the actual work invol...

(1 Votes)

Kimchi

There are so many variations on this Korean ferment that it was difficult to narrow the choices down to one recipe. Basically, you can ma...

(1 Votes)

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