This simple recipe for canning peaches in syrup is a classic, summertime favourite.

While it’s fantastic enjoyed right out of the jar, this would be a thoughtful and delicious home-made token to give to friends at Christmas time, especially if you gift it with a charcuterie board!

This recipe makes a good tangy, sweet salsa with a little bit of kick from the jalapenos. Serve it in a bowl with chips for an easy party snack, use it on tacos, or on grilled meats.

This easy tomato sauce recipe is basic with just the additions of garlic, onion and herbs.  That way, on a dark winter’s evening when you’re craving the taste of fresh, local produce, you can open a jar of this aromatic sauce and be as creative as you wish, adding all your favorite ingredients like peppers, mushrooms and sausages or meat.

A canned tomato bruschetta topping that results in a surprisingly firm, flavorful topping for bread and salads – it’s like “summer in a jar” all through the winter!

This is a super simple salsa for canning from the book Canning for a New Generation. It makes more of a restaurant-type finer texture, not chunky like a fresh pico de gallo.

Most pickle recipes all share the same ingredients with only slightly varying amounts of salt, sugar and spices. This recipe uses fresh baby dill, but I prefer the pickling dill with the fully developed heads as I feel you get a more pronounced dill flavour and I love the look of the dill seed head in the jar.

I started making my own relish because it’s a key ingredient in homemade spicy tartar sauce. It doesn’t even compare to the jarred stuff on the shelf, and it’s my favorite condiment for fish tacos.

Kitchen Manager Leslie shares her most treasured family recipe – Sunday Roasts at Gram’s house was not complete unless these mustard pickles were served alongside.

This blog post shows you have to make jam with less sugar – made possible with Pomona’s Pectin!

This recipe is one of the easiest preserves I’ve ever made. Sugar, strawberries, vanilla bean. Puree, simmer, water bath can. That’s it. The result is a sweet taste of spring in a jar, excellent as a topping for ice cream, swirled into yogurt, or spooned over waffles.

I’m always looking for innovative ways to feature Lepp’s sweet summer corn, and this one caught my attention. A little sweet, a little tangy and a little spicy, it’s my new go-to summer condiment.

Also called Cowboy Candy, these addictive little sweet, spicy, crunchy, garlicky pickled jalapeno bites are just fantastic. You can make them year round with imported jalapenos, but August and September are the months for Osoyoos grown jalapenos, making these a truly locally grown treat.

A twist on classic dilly beans, this recipe uses Thai chili peppers. With the fresh flavor of dill, garlic, and mustard seeds, these pickled beans are a great new addition to your summer spread.

Farmer Rob loves pickled beets, and so I’ve been on the lookout for something more unique than just plain vinegar preserved beets. The warm spices in the simmering brine perfumed my kitchen with the most amazing fragrance.

These spicy and crunchy pickled carrots are a real treat, especially when served alongside Mexican meals. I love pickling firm vegetables such as carrots and beans as they stay crunchy even with the required processing time.




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