Heirloom Tomato Bruschetta Relish (Fresh or Canned)
Heirloom Tomato Relish makes a perfect accompaniment to brats, burgers, steaks, pulled pork, carnitas and much more
Preserving Food
Herbal Compound Butter Coins
This category is a wide range of tutorials on preserving food, whether it comes from your garden, the farmers’ market or the grocery store.
It covers freezing, dehydrating, pickling, and making herbal compound butters or herbal salts
It also includes methods of preserving fruit to use as shrub syrups (aka drinking vinegars) for craft cocktails and non-alcoholic drinks.
Videos are included with some of the tutorials.
Homemade Tomato Butter and Sundried Tomatoes
Quick Summary: Sun-dried tomato butter is a compound butter made by blending rehydrated sun-dried tomatoes with softened butter, garlic, herbs, and lemon juice. Use it as a spread, a pasta sauce enhancer, a topping for fish or vegetables, or freeze it in logs for year-round use. Prep: 20 min | Makes: 8 servings Jump to: …
Blueberry Bourbon BBQ Sauce (Homemade Recipe)
Quick Summary: A robust, tangy BBQ sauce made with fresh or frozen blueberries, bourbon, balsamic vinegar, and warm spices. Perfect on burgers, pork chops, salmon, or grilled chicken. Makes about 2 cups. Prep: 10 min | Cook: 25 min | Serves: 16 Jump to: RECIPE | Proteins That Work With Blueberry Sauce? | Ingredients | …
Easy Freezer Basil Pesto: Tips for the Freshest Winter Flavor
Freezing tomatoes is a great way to preserve both the nutrition and the flavor of fresh heirloom tomatoes to use in Winter dishes
Foraging Spruce Tips: How to Harvest and Use Them for Tea, Syrup, and More
Quick Summary: Spruce tips are the tender new growth on spruce trees, harvested in spring. They’re citrusy, resinous, and high in vitamin C. Harvest from healthy, mature trees away from roads, taking no more than 25% of tips per tree. Never pick the terminal tip. Use fresh, dried, or frozen for tea, syrup, jelly, infused …
How to Preserve Blueberries: 8 Methods from a Blueberry Farmer
Quick Summary: A blueberry farmer’s guide to preserving your harvest before it goes bad. Covers freezing, canning, dehydrating, making jam, drink syrups, hot sauce, rumtopf, and freezing muffins. Plus a refreshing blueberry mojito recipe. Prep varies by method. Jump to: RECIPE (Mojito) | Jam | Rumtopf | Canning | Freezing | Dehydrating | BBQ Sauce …
How to Dry Herbs for Tea: 4 Methods That Work
This guide covers four drying methods, proper storage, and a refreshing iced chamomile tea recipe to try with your harvest. Quick Summary: Drying your own herbs is simple and gives you a year-round tea supply. This guide covers four methods: air drying, dehydrator, oven, and microwave, plus how to store dried herbs and a iced …
German Fruit Preserves in Rum (Rumtopf)
Quick Summary: Rumtopf is a German technique of preserving fruit in rum and sugar, layered throughout summer and steeped until winter. Use most fruit, including strawberries, raspberries, cherries, peaches, plums, pears, and blueberries. Avoid apples (brown), bananas (mushy), and melons (watery). Use overproof rum or mix dark rum with 151. Store 6-9 weeks minimum in …
Homemade Pumpkin Butter Recipe
There is no better Fall breakfast (in my humble opinion!) than rich, velvety pumpkin butter slathered on toast with a cup of coffee. This homemade pumpkin butter is made with apple cider, aromatic spices, sliced ginger and a bit of orange liqueur. It is simple to make a big batch in a slow roaster and …
Green Tomato Kimchi: How to Ferment End-of-Season Tomatoes
Quick Summary: Green tomato kimchi combines unripe tomatoes with napa cabbage, chile peppers, garlic, ginger, and fish sauce, then ferments for 3-5 days. The result is a spicy, tangy condiment that keeps for months refrigerated. A great way to use end-of-season tomatoes. Prep: 10 min + 1.5 hr salting | Ferment: 3-5 days | Makes: …
10 Ways to Preserve Fresh Produce for Your Winter Pantry
Quick Summary: A complete guide to preserving fresh fruits and vegetables from your garden or farmers’ market. Covers freezing, dehydrating, pickling, canning, salt preservation, root cellaring, shrub syrups, fermenting, air drying, and compound butters. Each method includes when to use it, basic technique, and links to detailed recipes. From a farmer who preserves the harvest …
Quick Pickled Green Tomatoes: Varieties, Safety, and Recipe
Quick Summary: Quick pickled green tomatoes are refrigerator pickles that don’t require canning. Use firm green tomatoes, either unripe red varieties or heirloom greens like Aunt Ruby’s or Green Zebra. Despite myths, unripe green tomatoes are safe to eat. The pickle is ready in 24 hours and keeps refrigerated for one month. Prep: 30 min …
How to Make Tomato Powder (Plus 18 Ways to Use It)
Quick Summary: Dehydrate fresh summer tomatoes and grind them into powder for year-round tomato flavor. One tablespoon can replace a can of tomatoes in stews and sauces. Includes 18 ways to use tomato powder, ratios for converting to paste and sauce, and storage tips. Prep: 10 min | Dry time: 8-24 hours Jump to: RECIPE …
Preserving Fresh Herbs as Homemade Herbal Infused Salts
Summer offers an abundance and variety of fresh herbs that are so much better to cook with than the dried herbs of Winter. There are many ways to preserve fresh herbs for year-round cooking, and making herbal salts is one of the easiest preservation methods. Keep these salts by your stove for a burst of …
How to Preserve Fresh Herbs as Compound Butters (4 Blends)
Quick Summary: The best way to preserve fresh herbs with full flavor. Mix minced herbs with softened butter, roll into logs, and freeze for 4-6 months. Better than drying for herbs like rosemary, parsley, cilantro, and tarragon. Includes four blend recipes: Fines Herbes, Mediterranean, Seafood, and Mexican. Slice off coins as needed for sauces, meats, …