jars

We are thrilled that Chef Kathy Casey has shared her conserve recipe with us! Dark Cherry Almond Conserve Makes 8 half-pints

We are thrilled that writer, chef, and cookbook author Greg Atkinson has shared the following recipe with us.

Pickled Garlic Scapes adapted from the "Dilly Beans" recipe from the Ball Blue Book Guide to Preserving. Makes approximately 1 pint.

The following recipe is reprinted from Jam It, Pickle It, Cure It, by Karen Solomon.

We are thrilled that Chef Kathy Casey has shared her jam recipe with us!

The following recipe is reprinted from Jam It, Pickle It, Cure It, by Karen Solomon.

photo by Sara Remington Pickled Yellow Wax Beans with Fresh Dill Recipe from Eating Local: The Cook’s Companion from Land to Table by Sur La Table

This recipe is one of those out of necessity inventions. I had a bucket-load of tomatoes (a farmer friend thought brought me two cases from E. Washington.)

Thanks to our friends at the Washington State Fruit Commission, we’ve got cherries on the brain - and on the stove, and in jars.

We are honored to have this recipe for Plum Catsup from Karen Solomon‘s new book, Can It, Bottle It Smoke It