Recipes

FRUIT

Apple Butter, from Heather Jones, private cooking instructor

Blueberry Plum Basil Jam (small batch), by Kate Payne, author of The Hip Girl’s Guide to Homemaking

Deluxe Apricot Raspberry Jam, by CAA member Rebecca Staffel, of Deluxe Foods

Lemon Vanilla Jam by Tessa Kiros From Falling Cloudberries: A World of Family Recipes

Lingonberry or Cranberry Jam by Tessa Kiros From Falling Cloudberries: A World of Family Recipes

My Favorite Birthday Cake, by Romney Steele, from My Nepenthe: Bohemian Tales of Food, Family, and Big Sur

Old-Fashioned Fig Preserves by Chef John Besh From My New Orleans: The Cookbook (Oct. 6, 2009, Andrews McMeel)

Orange Marmalade, From Jam It, Pickle It, Cure It, by Karen Solomon. Copyright © 2009, Published by Ten Speed Press, an imprint of Crown Publishing Group, Inc.

Organic Apple Jelly, from Greg Atkinson, chef, cookbook author

Organic Strawberry Jam, from Greg Atkinson, chef, cookbook author

Peach Jam by Chef John Besh From My New Orleans: The Cookbook (Oct. 6, 2009, Andrews McMeel)

Pickled Summer Bing Cherries by Chef John Besh From My New Orleans: The Cookbook (Oct. 6, 2009, Andrews McMeel)

Pickled Summer Bing Cherries, by Lisa Dupar of Lisa Dupar Catering and Pomegranate Bistro

Raspberry Chipotle Sauce, by Janie Hibler From The Berry Bible

Raspberry Jam from Mrs. Beeton’s Book of Household Management

Regular Ol’ Tomato Ketchup (But Better), by Karen Solomon From Jam It, Pickle It, Cure It. © 2009, Published by Ten Speed Press, an imprint of Crown Publishing Group, Inc.

Rosemary Infused Meyer Lemon Marmalade, from Annette Cotrell, Sustainable Eats

Simple Blackberry Jam, by Romney Steele from My Nepenthe: Bohemian Tales of Food, Family, and Big Sur

Spiced Nectarine Jam from Chef Kathy Casey

Spicy Pear and Dried Cherry Chutney, from Greg Atkinson, chef, cookbook author

Strawberry Jam, by Karen Solomon From Jam It, Pickle It, Cure It, © 2009, Published by Ten Speed Press, an imprint of Crown Publishing Group, Inc.

Sugar Plums in Syrup by Chef John Besh From My New Orleans: The Cookbook (Oct. 6, 2009, Andrews McMeel)

Tarragon White Pickled Nectarines, from Dalis Chea, Executive Chef & Co-Owner of Fresh Bistro restaurant, and caterer Herban Feast

Tomato Apricot Jam, from Heather Earnhardt, the pastry chef and co/owner, with chef Ericka Burke, of the Volunteer Park Cafe in Seattle, Washington

Tomato Relish (Ketchup), by Nicole Aloni

VEGETABLES

Cabbage Kimchi, by Pat Tanumihardja From  The Asian Grandmothers Cookbook: Home Cooking from Asian American Kitchens, (Sasquatch Books, October 2009)

Chinese Cucumber and Carrot Pickles, by Pat Tanumihardja From The Asian Grandmothers Cookbook: Home Cooking from Asian American Kitchens, (Sasquatch Books, October 2009)

Chinese Dipping Sauce (with plums or apricots), by Sherri Brooks Vinton, from Put ‘Em Up: A Comprehensive Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling

Minted Onion Rings, from Noah Sheetz, Executive Chef at the New York Governor’s Mansion

Mixed Summer Pickles, by Lucy Norris, author of Pickled: Fruits, Roots, More… Preserving a World of Tastes and Traditions (2003)

Pickled Garlic Scapes

Pickled Jalapeno Peppers, by Lucy Norris, author of Pickled: Fruits, Roots, More… Preserving a World of Tastes and Traditions (2003)

Pickled Red Onions, by Lisa Dupar of Lisa Dupar Catering and Pomegranate Bistro

Pickled Wax Beans With Fresh Dill From Eating Local: The Cook’s Companion from Land to Table (Spring 2010, Andrews McMeel) by Sur La Table with Janet Fletcher

Refrigerator Pickles (Quick), from Momofuku by David Chang and Peter Meehan

Sport Pepper Sauce by Chef John Besh From My New Orleans: The Cookbook (Oct. 6, 2009, Andrews McMeel)

Watermelon Pickles by Chef John Besh From My New Orleans: The Cookbook (Oct. 6, 2009, Andrews McMeel)

Yellow Wax Bean Pickles, by Lisa Dupar of Lisa Dupar Catering and Pomegranate Bistro