More fruit and vegetables than you can eat? Try some of these amazing canning recipes to preserve some of the summer produce. From preserved fruit, jams and fruit butters to syrups, pickled vegetables or vegetable spreads.
Canning used to be of major importance not until long ago. Our grandmothers would still can everything they could get hold of in summer and every family would depend on the preserved summer fruit and vegetables.
Preserving food is not as necessary nowadays as it used to be, but still is an important way of not letting the summer produce go to waste. And making some delicious food!
There are so many different ways of preserving fruit and vegetables, from simple jams or fruit preserves (follow the link if you would like to read about the difference between the two terms), to vegetable pickles, preserved vegetable spreads or herb condiments.
And how about using even parts of the fruit or vegetables you would normally discard? You could try this amazing candied watermelon peel recipe or make some rhubarb peel syrup. Or pickle the green tomatoes that will not manage to ripen before autumn comes.
The easiest way of preserving apricots in summer, a very low sugar method that can be used for other kind of fruit as well. See below for preserving cherries or try this method with gooseberries or plums.
How to preserve cherries - the easiest way of preserving cherries, either sweet or sour cherries in a low sugar way: only 1 or 2 tablespoons sugar (to taste) per large jar.
Our favorite homemade blueberry sauce, easily canned and delicious on top of pancakes, crepes, waffles, milk rice, ice cream or other desserts.
How to make cherry butter using a glut of sweet cherries. The best recipe for a sweet cherry spread.
A simple way of preserving rhubarb or any other fruit. Rhubarb butter is tangy and delicious and contains less sugar than the typical jams.
Rhubarb and raspberries jam – an aromatic, fruity and lower sugar jam/preserve to celebrate the short rhubarb season.
A very aromatic easy to make strawberry and rhubarb jam made without added pectin.
Only three ingredients: apricots, sugar and lemon. The result: a simple, fruity and delicious apricot jam.
What to do with watermelon rind or peel? Aromatic and sweet watermelon rind jam or candied watermelon rind.
Canning zucchini, peppers and onions couldn’t be any easier! Delicious sweet-and-sour pickles to serve on bread or as a side dish.
Deliciously tangy green tomatoes pickles, a staple in the Romanian pickling repertoire.
Hot homemade horseradish preserves with vinegar, something to spice up your sandwich and clear your stuffy sinuses in seconds.
Homemade wild garlic pesto with Parmesan, sunflower oil and sunflower seeds.
Parsley and garlic paste, one of the best condiments I know. It can be used for soups, stews, spreads, garlic herb butter and many more.
Zacusca recipe – Romanian, vegan vegetable spread with eggplants and peppers.
Summer flavors in a bottle – a recipe for homemade elderflower syrup or elderflower cordial: sweet, lemony and more aromatic than any other syrup I know.
How to make mint syrup with fresh mint and lemon, you will not believe how delicious this syrup is.
A very easy to make strawberry syrup with a touch of ginger, a refreshing summer drink, topping for ice cream, pancakes or waffles.
A simple syrup made with leftover rhubarb peel. It can be mixed with sparkling water or sparkling wine, it can be used to make cakes, cake fillings and desserts and it can be poured on top of pancakes or waffles.