End of Summer Preserves: A Roundup of Canning Favorites and a Recipe for Quick Pickled Grapes!

end of summer preserving guide | rosemarried.com

As much as I hate to admit it, the end of summer is rapidly approaching. For some, it may already feel like summer is over. School is back in session, the days are getting shorter, and the nights are cool and crisp.

I can’t say I’m ready for summer to be over. I want to savor it for just a little bit longer.  Thankfully, that’s the beauty of canning. I can literally bottle up the bounty of summer and store it in a jar, and enjoy the spoils of summer throughout the year.

That being said, I thought I would share some of my favorite summer canning recipes with you all. Fall is just around the corner, and now is the perfect time to put up your favorite summer fruits and vegetables. I’ve included a number of links to my own recipes, as well as a collection of recipes from friends and bloggers. Be sure to scroll all the way down, as I’ve also included a recipe for Quick Pickled Grapes from my friend Mary!  (Bonus: if you’re in the Portland area, there’s also a PDX Food Swap on September 21st. You can trade your canned goods for other amazing homemade creations!)

Spicy Tomato Jam | Rosmarried

Spicy Tomato Jam from Rosemarried

 A few of my personal favorite canning + preserving recipes: 

Blueberry Lavender Jam with Vanilla Bean

Raspberry Jalapeno Jam

Fire Roasted Tomato Sauce

Bourbon Pickled Peaches

24 Hour (Refrigerator) Dill Pickles

Spicy Tomato Jam

Slow Cooker Blueberry Plum Butter

Marionberry Jam from PDX Food Love

Marionberry Jam from PDX Food Love

 

A few delightful canning recipes from friends and other bloggers:  

Refrigerator Pickled Okra from Hip Girl’s Guide to Homemaking

Marionberry Jam from PDX Food Love

Summer’s End Stonefruits (This post contains a whole bunch of amazing recipes for preserving stone fruits from the lovely Kate Payne!)

Peach Sriracha Butter from Cake Walk

Salted Cantaloupe Jam from Back to Her Roots

Tomato Rhubarb Ketchup from Savory Simple

Vietnamese Pickled Vegetables from Use Real Butter

Honey Sweetened Apricot Thyme Jam from Marisa of Food in Jars (for Simple Bites)

 And last, but certainly not least, we have a guest recipe from Mary Crowe of MaryEats.com. This recipe is quick, easy, and totally delicious. And, it’s a great way to make your grapes last longer! Go forth and pickle some grapes today!

quick pickled grapes | rosemarried.com

Quick Pickled Grapes from MaryEats.com

Quick Pickled Grapes

Serving Size: Yields 6 half pints

A note about pickling spice: I love World Spice Merchant’s pickling blend. If you don’t have a blend, make your own with black pepper, a cinnamon stick, mace, yellow mustard seed, bay leaves, a dried small chile, allspice berries, a clove or two.

Recipe by Mary Crowe of MaryEats.com

Ingredients

  • 1 cup water
  • 1 cup sugar
  • 1 cup sherry vinegar
  • 1 tablespoon pickling spice
  • 5 cups of grapes, washed and stemmed

Instructions

  1. Wash all jars and lids in hot soapy water then rinse. Place clean jars on a cooling rack set inside a baking sheet. Evenly distribute the grapes between the jars, you want to leave 1-inch of head room.
  2. In a saucepan, combine the water, sugar, vinegar and spices. Bring to a boil and remove from heat. Let brine steep for 10 minutes. Strain the liquid into a large glass measuring cup and discard the spices.
  3. Evenly distribute the liquid among the jars leaving a bit of room at the top. Cap jars and store in the fridge.
  4. Wait at least 24 hours before eating the grapes.
  5. If you aren’t making to share with friends, you can use a large container instead of individual jars. Place all the grapes in one large container and pour liquid over before storing in the fridge.

http://rosemarried.com/2014/09/09/end-summer-canning-roundup/

 

 

 

2 Responses

  1. Dawn Carlsgaard says:

    Hi Lindsey,
    My rosemary is going crazy and I’ll need to bring it in soon, so I want to find something to use/preserve it…and came across a Rhubarb Rosemary Jelly. Recipe adapted from Food In Jars – I added a jalapeño and more rosemary. :). You must try it! It was so good, I basically licked the pan! One made 3 little jars, cuz there was not much rhubarb left. You will love it!!!

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