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!)
A few of my personal favorite canning + preserving recipes:
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!
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
- 1 cup water
- 1 cup sugar
- 1 cup sherry vinegar
- 1 tablespoon pickling spice
- 5 cups of grapes, washed and stemmed
- 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.
- 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.
- Evenly distribute the liquid among the jars leaving a bit of room at the top. Cap jars and store in the fridge.
- Wait at least 24 hours before eating the grapes.
- 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.