Canning, Freezing & Preserving
Quick Pickled Red Onions
These quick pickled onions add the perfect pop of brightness to tacos, burgers, grain bowls, salads, and sandwiches. They're tangy, lightly sweet, and ready in about 30 minutes.
Simple Canned Jalapeño Rings
If you have an abundance of fresh jalapeños, canning them is an easy way to preserve them and have jars ready whenever you need a little extra heat. These simple canned jalapeño rings are tangy, spicy, and made with a straightforward vinegar brine. Perfect for nachos, tacos, burgers, sandwiches, pizza, and so much more.
Homemade Fermented Pickles
Crunchy, tangy and naturally fermented, these homemade pickles are packed with garlic, fresh dill and spices. They're simple to make and develop their sour flavour naturally as they ferment in a saltwater brine. This recipe was inspired by a recent trip to Haida Gwaii. Our neighbour Dan makes all kinds of fabulous homestead foods, and his fermented pickles have become a favourite. We knew we had to make a batch of our own. A big thank you to Dan for this recipe!
How to Blanch and Freeze Green Beans
Every year, I seem to have an abundance of green beans from my garden. Freezing them is one of my favourite ways to make sure none go to waste, and they make a wonderful vegetable to enjoy throughout the winter. Steam blanching helps the beans retain their bright colour and gives them a firmer, almost squeaky texture.